Classic Portuguese egg tart
Classic Portuguese egg tart
Introduction:
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Production steps:
Materials required:
Low gluten flour: 220g
High gluten flour: 30g
Butter: 160g (for wrapping)
Fine granulated sugar: 60g
Table salt: 2G
Water: 120g
Cream: 150g
Milk: 180g
Egg yolk: 4
matters needing attention:
Production difficulty: ordinary
Process: Baking
Production time: several hours
Taste: milk flavor
Classic Portuguese egg tart
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