Portuguese egg tarts
By VicentaLakin
Recipe Recommendations
- Thousand layers of meringue dough 1 part
- egg tart water 1 part
- milk fragrance
- baking
- several hours
- senior
Steps for Portuguese egg tarts
1
The thousand-layer meringue dough is rolled out into a rectangle with a thickness of about 0.3 cm
2
rolled up
3
rolled up
4
Put it in the refrigerator and chill and relax for 30 minutes. Cut the refrigerated layer meringue roll into small rolls with a thickness of 1.5cm.
5
Prepare the egg tart mold
6
Take a little roll and dip it in the flour.
7
Put in the egg tart mold, with the flour-dipped side facing up
8
Press down with your thumb in the middle
9
Use two thumbs to pinch the small roll into the shape of an egg tart mold. Start preparing tarts.
10
Egg tart water ingredients: 220g of light cream, 160g of milk, 80g of powdered sugar, 15g of low powder, 15g of condensed milk, 4 egg yolks
11
Separate the egg yolk
12
Weigh the light cream
13
Add fresh milk
14
Add condensed milk
15
adding sugar powder
16
Add egg yolk liquid
17
Add low flour
18
Be sure to sift through
19
Prepared egg tartar water
20
Add the egg tart water to the egg tart mold and fill it 70%
21
Portuguese egg tarts