Portuguese Egg Tart

Portuguese Egg Tart

1. Roll out the puff pastry dough into a rectangle with a thickness of about 0.3cm

2. Roll up

3. Roll up

4. Put it in the refrigerator and relax for 30 minutes. Cut the frozen puff pastry rolls into small rolls with a thickness of 1.5 cm.

5. Prepare the egg tart mold

6. Pick up a small roll and dip it in the flour

7. Put in the egg tart mold, with the floured side facing up

8. Press the thumb down from the middle

9. Use two thumbs to shape the small roll into the shape of an egg tart mold. Start preparing the tart water.

10. Egg tart water ingredients: 220g light cream, 160g milk, 80g powdered sugar, 15g low powder, 15g condensed milk, 4 egg yolks

11. Separate the egg yolk

12. Weigh the whipped cream

13. Add fresh milk

14. Add condensed milk

15. Add powdered sugar

16. Add egg yolk

17. Add low flour

18. Must be sieved

19. Prepared egg tart water

20. Add the egg tart water to the egg tart mold, and it’s about seventy points full

21. Portuguese Egg Tart

Tips:

Baking: middle level of the oven, upper and lower fire, 210 degrees, 25 minutes