Portuguese Egg Tarts-a Heart-warming Dessert in Winter

Portuguese Egg Tarts-a Heart-warming Dessert in Winter

1. Prepare all raw materials

2. Put the electronic scale on the small basin and weigh out the powder, sugar and salt. Prepare a small bowl again, weigh out the amount of water, weigh 20 grams of butter, cut into small pieces, and press at room temperature until the software can be flattened by hand

3. Slowly add water to form a dough that is soft and hard, wrap it in plastic wrap, and put it in the freezer for about 30 minutes.

4. Take the dough out of the refrigerator, roll out a large rectangular slice, and put the butter slice in the middle

5. Tuck the dough sheet from left to right in the middle, press the upper and lower yellow balls tightly to tighten the mouth

6. Sprinkle a little high-gluten flour to prevent staining, roll out into large rectangular slices

7. Fold inward from left to right, like a quilt, first fold it in a quarter, then fold it in half, wrap it in plastic wrap, put it in the refrigerator, and let it cool for about 20 minutes

8. Take out the loosened one-fold dough, rotate it 90 degrees, roll it out again, fold it, and put it in the refrigerator for about 20 minutes, and make another four-fold.

9. Take out the dough that has been folded three times in quarters, and roll it into a rectangular dough sheet of about 4 mm

10. Roll up from the bottom, roll tight

11. Wrap it in plastic wrap, shape it, and put it in the refrigerator for more than 30 minutes to make egg tart wrappers.

12. Cut out a small dough about 1 cm thick

13. Put it in the egg tart mold, squeeze it, and cover the bottom of the tart mold

14. Put a little high-gluten flour on the dough and push the dough up with two hands

15. The tart crust should be higher than the mold. During the baking process, the tart crust will shrink back to its normal size. The finished tart crust needs to relax for 20 minutes. If it is not slack, the tart crust will shrink too much in the oven

16. Prepare egg tart liquid, weigh out whipped cream and milk

17. Add soft sugar

18. Put the gas on the fire and heat it on a low fire until most of the sugar is melted. Turn off the heat and stir with a manual whisk until all the sugar is melted. Do not boil the tart liquid, be sure to heat it to the lowest heat.

19. Let the egg tart liquid cool down a bit, sift into low-gluten flour, and mix well

20. Add two egg yolks

21. Stir well

22. Use a fine sieve to sieve the egg tart liquid 2 to 3 times to obtain a fine egg tart liquid

23. Pour the egg tart liquid into the loose tart crust, and it will be 7 minutes full. Preheat the oven at 210 degrees and bake for about 20 minutes. Adjust appropriately according to the performance of your own oven.

Tips:

1. When making puff pastry, you must ensure sufficient refrigeration and relaxation time. 2. Roll the butter evenly into the dough to make the finished product crisp and delicious.