Portuguese Egg Tart(pu shi dan ta )
Portuguese Egg Tart
Introduction:
Production steps:
Materials required:
Medium gluten powder: 300g
Butter: 40g
Fine granulated sugar: 10g
Water: 145g
Salt: 1g
Wrapping butter: 180g
Cream: 180g
Milk: 150g
Yolks: 5
Low gluten powder: 10g
matters needing attention:
Production difficulty: Advanced
Process: Baking
Production time: one day
Taste: sweet
Chinese PinYin : Pu Shi Dan Ta
Portuguese Egg Tart
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