How to make a crisp Portuguese egg tart delicious?

I've always wanted to make egg tarts since I got the oven, but because it takes too much time to make cakes, and there are no cakes to sell here, we finally got together.

The egg tart I made was great, and my family said it was as affordable as it was sold. I made 18 at one time, and I ate enough at one time!

Just because there is no low-gluten flour at home, ordinary flour is used, and the egg tart skin made is not as crisp as there.

I suggest you use low-gluten flour.

material

Ingredients: 220g low-gluten flour, 225g butter, 30g; High gluten flour;

Accessories: 90g whipped cream, 70g milk, 2 egg yolks, 40g fine sugar, 8g low-gluten flour, 8g condensed milk, 1.5g salt, 125g water.

Self-made pastry Portuguese egg tart

1

Prepare all egg tart skin materials: low-gluten flour: 220g, butter: 180g (for wrapping), high-gluten flour: 30g, butter: 40g, fine sugar: 5g, salt: 1.5g, and water: 125g.

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2

Except 180g butter for wrapping, other materials are mixed into dough, wrapped with plastic wrap, and refrigerated in refrigerator for 20 minutes.

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three

180g butter diced, put into fresh-keeping bags, roll into thin slices with a rolling pin, and refrigerate for later use.

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four

Take out the dough and roll it into thin slices. Put the butter in the middle of the dough.

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five

Fold the sides of the dough to cover the butter and press the edges.

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six

Fold the sides of the dough to cover the butter and press the edges.

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seven

Fold the sides of the dough to cover the butter and press the edges.

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eight

Fold in half again to complete the first 40% discount. Then put it in the refrigerator for 20 minutes, then take it out and repeat 6-8 steps, make 3 rounds and get a 60% discount.

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nine

After the final loss of 40%, roll the dough into 0.3cm thick slices, roll them up and put them in the refrigerator 10 minutes.

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10

Take out the dough and cut it into balls with a thickness of 1cm.

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1 1

One side of the agent is stained with flour.

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12

Put the flour-stained side up into the egg tart film, and knead the dough into the shape of the egg tart film by hand. The thinner the bottom, the better. Let it stand for 20 minutes after finishing. You can make egg tart water at this time.

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13

Preparation of egg tart water materials: whipped cream: 90g, milk: 70g, egg yolk: 2 pieces, fine sugar: 40g, low-gluten flour: 8g, condensed milk: 8g. Except egg yolk and low-gluten flour, other materials are mixed, heated and stirred evenly.

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14

After cooling until it is not hot, add egg yolk and low-gluten flour, stir well, and the egg tart water is finished.

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15

Pour the tart water into the tart until it is 7 minutes full.

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16

Bake in a preheated oven at 220 degrees for about 25 minutes.

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skill

1, it is best to use low-gluten flour, which will taste much better.

2. The thinner the bottom, the better.