Portuguese Egg Tart

Portuguese Egg Tart

1. All ingredients except 150 grams of butter are mixed well, and 125 grams of water are added in one step.

2. This is reconciled dough.

3. Cut 150 grams of butter into slices, put it in a fresh-keeping bag, roll it into the shape you need, and put it in the refrigerator for 30 minutes to harden the butter again.

4. Sprinkle flour on the panel to prevent sticking, roll the refrigerated dough into a rectangle, which is about three times the size of the butter area, and place the refrigerated yellow in the middle of the dough.

5. Fold one third of the left and right sides of the dough just to cover the butter.

6. The folded shape is like this.

7. Lay the noodles horizontally on the panel.

8. Roll it into a rectangle, my shape is not regular enough.

9. Fold the dough from both sides to the middle.

10. The final shape is like this.

11. Place the dough horizontally on the panel again, and repeat the steps 8-10 3 or 4 times.

12. Roll the dough into a rectangle.

13. Roll up the dough.

14. I only used half of the ingredients to make the tart crust.

15. Cut into one-centimeter-thick dough rolls, half the ingredients to make 12 egg tart wrappers.

16. Dip the dough with flour on one side.

17. Place the floured side up on the tart mold.

18. Shape the dough roll into the shape of a mold by hand.

19. Mix the tart ingredients, stir evenly and sieve.

20. Stirred egg tart water.

21. Sift the tart water.

22. Pour the tart water into the tart wrapper half-full, and put it in the preheated oven at 200 degrees for 25 minutes.

23. Finished product.

Tips:

The amount of tart crust is 24 pieces, and the amount of tart water is about 12 pieces. If you need to make 24 tart water, double the tart water material. The oven temperature can be adjusted according to the temperature of your own oven.