Portuguese Egg Tart
Introduction:
Production steps:
Step 1: roll the thousand layer pastry dough into a rectangle with a thickness of about 0.3cm
Step 2: roll up
Step 3: roll up
Step 4: put it in the refrigerator to relax for 30 minutes, and cut it into 1.5cm thick rolls
Step 5: prepare the egg tart mold
Step 6: pick up a small roll and dip it in the flour
Step 7: put in the egg tart mold with the flour side up
Step 8: press your thumb down from the middle
Step 9: use two thumbs to make the roll into the shape of egg tart mold. Start to prepare the water.
Step 10: egg tart water: light cream 220g, milk 160g, sugar powder 80g, low powder 15g, condensed milk 15g, egg yolk 4
Step 11: separate the yolks
Step 12: weigh the cream
Step 13: add fresh milk
Step 14: add condensed milk
Step 15: add sugar powder
Step 16: add egg yolk
Step 17: add low powder
Step 18: be sure to sift
Step 19: a good egg tart
Step 20: add the egg tart water into the egg tart mold and fill it with 7%
Step 21: Portuguese egg tart
Materials required:
Melaleuca pastry: 1 portion
Egg tart water: 1 portion
Note: baking: oven middle, up and down the fire, 210 degrees, 25 minutes
Production difficulty: Advanced
Process: Baking
Production time: several hours
Taste: milk flavor
Chinese PinYin : Pu Shi Dan Ta
Portuguese Egg Tart
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