Portuguese Egg Tarts-still The Long-winded Way of Talking

Portuguese Egg Tarts-still The Long-winded Way of Talking

1. Electronically weigh out all the ingredients of the puff pastry, mix the flour, sugar and salt, then soften 10 grams of butter and put it into the flour. Knead the butter and flour by hand, and then add water. Do not pour all at once. After weighing out the water, I usually pour in two-thirds of the water. The process of kneading the dough by hand will add or reduce the amount of water appropriately according to the hardness of the dough at the time. Do not knead the dough too much, just mix it together, you can see the right In the picture, the surface of my dough is still very rough. I usually wrap the mixed dough with plastic wrap and put it in the refrigerator for 30 minutes.

2. In the process of refrigerating the dough, prepare to weigh the butter, put it in a fresh-keeping bag, roll it into thin slices, take out the refrigerated dough, roll it into a slice of butter 3 times the size, put the butter in the middle of the dough, and fold the left and right sides of the dough inward. Close your mouth tightly and roll out a large rectangular piece

3. Fold the left and right sides in half and pack the butter tightly

4. Roll out large rectangular pieces

5. Fold inward on the left and right sides

6. Fold in half again to complete the first four-fold, put it in the refrigerator for more than 20 minutes

7. Take out the refrigerated quilt, rotate it 90 degrees, roll it out again and fold it in half, put it in the refrigerator, and fold it three times in total.

8. Roll out the dough that has been folded in four times three times into a rectangular sheet with a thickness of 3-5 mm

9. Roll it up from one end, wrap it tightly with plastic wrap, shape it, put it in the refrigerator again for more than 30 minutes, then you can make the tart crust. I usually make it after get off work at night, put it in the refrigerator freezer, and use it at home at noon the next day.

10. Start to make the egg tart crust, cut the dough into a round roll, and cut a small piece, weighing about 23 grams (more or less does not matter), and put it into the egg tart mold

11. Dip a little high-gluten flour on your thumb, flatten the dough with your thumb

12. The thumbs of the two hands work together to press the dough, press it thinly, and cover the bottom of the egg tart film

13. Put a little high-gluten flour on it to prevent staining

14. Hold the tart with two hands, turn the tart mold, and push the dough on the side together with two thumbs until it is higher than the tart film (the photo is very fictitious, is it because I use my mobile phone to take a selfie timer, set 5 Seconds, and then bite the phone with his mouth at speed, and finally took this picture)

15. Relax the squeezed egg tart crust for about 20 minutes. Sufficient time to relax is to prevent the crust from being put into the oven, the custard crust shrinks rapidly and the tart liquid overflows, which may lead to failure in making the egg tart. Please be patient.

16. To make egg tart liquid: first weigh out whipped cream and milk, and mix well

17. Put in the weighed sugar, adjust the amount of sugar according to your taste, heat it over water or put it on the fire, heat it on a low fire, let the sugar melt completely, don't boil it.

18. Let the egg tart liquid cool slightly, sift in the low powder, and stir evenly with a manual whisk

19. Put in two egg yolks and stir evenly with a whisk

20. Sieve with a finer mesh for 2-3 times

21. Pour the egg tart liquid into the loosened egg tart crust, 7 minutes full, it will overflow the tart crust, causing the tart crust not to be crispy. Preheat the oven at 210 degrees, put in the egg tart and bake for about 25 minutes.

22. Baked egg tart

23. Served with fruit and coffee, both are good choices

24. Crispy and delicious

25. Eat one while it's hot