Portuguese Egg Tarts (including Egg Tart Crust Making Skills)
1.
Prepare all the ingredients, put the flaky butter in a fresh-keeping bag, roll it into a suitable size with a rolling pin, and freeze it in the refrigerator for 10 minutes.
2.
Mix the ingredients other than the flaky butter in the tart crust and knead it into a dough.
3.
Cover the kneaded dough with plastic wrap and keep it in the refrigerator for 30 minutes.
4.
Roll the loose dough into a rectangular shape, and put the flaky butter on the middle part of the dough.
5.
Fold the dough on the left and right sides toward the middle and pinch the seal tightly.
6.
Roll the dough into a rectangular shape again.
7.
Fold both sides toward the middle.
8.
Fold in half again, cover with plastic wrap and relax for 20 minutes. If the temperature at home is high, put it in the refrigerator to relax.
9.
Repeat steps 6-8 for the loosened dough, fold it in half again, refrigerate and relax, and roll it into a dough sheet.
10.
Roll up the dough, put it in the refrigerator for 30 minutes, and cut into 8 small doses.
11.
Take a small agent, dip a little flour on both ends and press it toward the middle. At this time, you can see the layers.
12.
Use two thumbs to rub the dough from the middle to the outside. Let the dough fill the mold. Put the finished tart crust in the refrigerator for 30 minutes before using it. If you make a lot at a time, you can freeze it and eat it at any time. Just take it out and use it directly.
13.
To make the tart liquid during the refrigerating period, pour all the ingredients in the tart liquid into the basin, stir evenly with a manual whisk, and then sieve. The milk is best to use room temperature, so that it is easy to mix evenly.
14.
Pour the egg tart liquid into the egg tart skin about 8 minutes full.
15.
In the middle of the oven, heat up and down at 220 degrees for about 20 minutes.
16.
The baked egg tart is crispy on the outside and full of filling.
Tips:
1. The mold used in this article is Wonuo UN20010 egg tart mold, and the formula in this article can make 8 egg tarts.
2. It is recommended that you make more tart wrappers at a time, put them in the refrigerator, and use them directly when you eat them, which is more convenient.
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