Classic Portuguese egg tart(jing dian pu shi dan ta )

Classic Portuguese egg tart

Introduction:

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Production steps:

Materials required:

Low gluten flour: 220g

High gluten flour: 30g

Butter: 160g (for wrapping)

Fine granulated sugar: 60g

Table salt: 2G

Water: 120g

Cream: 150g

Milk: 180g

Egg yolk: 4

matters needing attention:

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Jing Dian Pu Shi Dan Ta