Homemade Portuguese Egg Tarts

Overview

This article refers to Junzhi’s recipe, and it feels really good to make it. Even the belt fluid can be done by yourself in the future.

Tags

• baking
• afternoon tea
• butter
• cake mix
• clear water
• egg yolk
• soft white sugar
• softened butter
• whipping cream
• white sugar
• milk
• salt

Ingredients

Steps

1. 1 Put the ingredients into a bowl and knead into a smooth dough

   

2. 2 Wrap in plastic wrap and refrigerate for 30 minutes before using

   

3. 3 When refrigerating the dough, let’s deal with the butter used to wrap ingredient B: put the butter in plastic wrap

   

4. 4 Use a rolling pin to pound and roll into a rectangular shape, then refrigerate

   

5. 5 Take out the refrigerated dough, sprinkle with flour on the table, and roll it into a large piece; put the butter for wrapping in the middle of the dough sheet

   

6. 6 Fold the sides toward the center without exposing the wrapped butter. Wrap it well

   

7. 7 With the edge facing down, roll it into a rectangle as regular as possible

   

8. 8 Fold the left and right quarters toward the center

   

9. 9 Then fold it in half, like folding a quilt. This step is commonly known as folding a quilt. Wrap it in plastic wrap and refrigerate it for 15 minutes or freeze it for about 7 minutes. The dough will harden. This step is the first time you fold a quilt

   

10. 10 Then repeat steps 7, 8, and 9 twice in order to complete folding the quilt twice. After each folding of the quilt, put the dough sheet in the refrigerator to refrigerate or freeze it to harden the dough sheet before proceeding. Whether the egg tart can be layered depends entirely on these steps. After folding the quilt three times, take the dough sheet out of the refrigerator and place it on the table

    

11. 11 Roll out into a large rectangular sheet about 3 mm thick

    

12. 12 Roll up from the wide edge as tightly as possible, wrap in plastic wrap and refrigerate for 30 minutes or freeze for 15 minutes

    

13. 13 Take out the dough roll and place it on the table. You can prepare a little flour

    

14. 14 Divide the dough roll into 12 equal parts

    

15. 15 Take one of them, lightly dip one cut side in flour, and not dip the other side in flour. Put the flour-dipped side up and place it in the egg tart mold

    

16. 16 Press around with your fingers to spread the tart crust evenly over the tart mold, with the edge slightly higher than the tart mold

    

17. 17 Complete the 12 egg tart shells in turn. Connect the completed egg tart shells into molds and put them in the refrigerator for more than 30 minutes or freeze for 15 minutes to make the egg tart shells harder

    

18. 18 Let's mix the egg tart liquid. Put Ingredients C into a bowl until the sugar is fully dissolved

    

19. 19 After mixing thoroughly, filter through a sieve to make the egg tart liquid more delicate

    

20. 20 Take out the hardened egg tart shell from the refrigerator, pour the egg tart liquid until it is 70% full, and start preheating the oven to 210 degrees

    

21. 21 Put the egg tart into the oven, middle layer, 210 degrees, 15-20 minutes, when the skin is golden and brown spots appear in the middle of the tart liquid, take it out of the oven

    

22. 22 Although the process is a bit cumbersome, the homemade egg tarts are really delicious