Portuguese egg tarts
Ingredients: medium-gluten flour,milk,whipped cream,condensed milk,egg yolk,white sugar,ghee
Recipe Recommendations
- milk 200 grams
- condensed milk 30 grams
- egg yolk four
- whipped cream 100 grams
- white sugar 25 grams
- ghee 150 grams
- medium-gluten flour 200 grams
Steps for Portuguese egg tarts
1
Put the milk, refining furnace, whipped cream, and white sugar into a basin and heat it in an induction oven. Stir carefully while heating until the sugar is completely melted. Don't boil the milk. When the temperature drops a little, add the egg yolks, evenly mix with an egg beater, and pass through a sieve.2
40 grams of medium-gluten flour butter, add a little water to make dough. Wake up for 15 minutes, wrap the butter in plastic wrap, and beat it into a cake with a rolling pin.3
Press the dough with your hand. Roll it into twice the size of the butter cake, wrap the butter cake with the dough cake, roll it in half, place it in the refrigerator to wake for 30 minutes, and repeat it three times.4
Remove it from the refrigerator, roll it out and roll it up longer. You can divide it according to the size of the egg tart mold, place it in the egg tart mold, knead it until it is a little higher than the egg tart mold, and add the egg tart water and place it in the oven. Preheat the oven to 200 degrees. Bake for 15---20 minutes...