Portuguese Egg Tart

Portuguese Egg Tart

1. Mix the flour, sugar, salt, and butter evenly. Pour the water in portions and mix the dough evenly to prevent excessive mixing and the dough will become gluten. Put it in a fresh-keeping bag, tighten the mouth, and refrigerate in the refrigerator for 30 minutes.

2. The butter is beaten into thin slices, about the same hardness as the dough. Roll the dough into a butter slice of 3 degrees, put the butter slice in the middle of the dough

3. Wrap the butter in the dough and tighten the seal. Press

4. Rotate the dough 90 degrees and roll it out

5. Fold the left and right dough inwards

6. Fold in half again, make the first quarter-fold, wrap the dough in plastic wrap, and keep it in the refrigerator for about 30 minutes

7. Take out the refrigerated dough, rotate it 90 degrees, roll it out, and once again 4 4 times, a total of 3 times of 4 folds, after each 4 fold, put in the refrigerator for 30 minutes

8. Roll out the dough after three quarters folds into 0.5 cm thick rectangular dough again

9. Roll it up, wrap it in plastic wrap, and put it in the refrigerator for about 30 minutes

10. Cut 1 cm thick dough from the dough and put it in the egg tart mold

11. Put a little high-gluten flour

12. With two hands, press the dough and push the dough upwards along the tart mold. The dough is 0.5 cm higher than the mold. The finished tart crust must be relaxed for 30 minutes to prevent shrinkage in the oven

13. While waiting for the tart crust to relax, start preparing the tart liquid milk, whipped cream, and sugar in a basin, heat it on a low heat, do not boil, wait until the sugar is almost melted, turn off the heat to cool. If you are using powdered sugar, you don’t need to heat it, just use a whisk to mix evenly.

14. After the egg tart liquid has cooled, sift into the low powder and mix well

15. Add the egg yolk and mix well

16. Sieve the egg tart liquid twice with a fine sieve

17. The egg is about 7 minutes full in the tart crust. Preheat the oven to 210 degrees. About 25 minutes

Tips:

1. When mixing the dough with the custard crust, do not knead it too much to prevent the dough from becoming gluten. When it is baked in the oven, it will shrink excessively and overflow the tart liquid.
2. The softness and hardness of the wrapped butter should be similar to that of the dough, which can ensure that the wrapped dough is evenly distributed into the dough during the rolling process.
3. Refrigerate and relax properly when the puff pastry is folded in half