Thousand layer puff pastry Portuguese egg tart

2024-07-24 02:59:52 670

Looking out the window at the swaying branches and rustling leaves, creating a strong autumn atmosphere. It's a bit cloudy today and Tianjin hasn't received heating yet. After tidying up my seasonal clothes, I suddenly felt a chill hit. Make a cup of coffee, have a hot egg tart, life is so beautiful, happiness is so simple. The crispy tart skin is wrapped in tender, smooth, and sweet tart liquid, making every bite incredibly satisfying. The taste of happiness fills the entire mouth, and for those who love baking, come and feel the warmth of autumn~~~

Details of ingredients

Low gluten flour125 grams
butter85 grams
water65 grams
salt1 gram
milk80 grams
yolk2 pieces
Condensed milk5 milliliters
Light cream110 grams
Fine sugar40g

Technique

difficultyintermediate
workmanshipbaking
tasteMilk fragrance
timean hour

Steps to make Thousand layer puff pastry Portuguese egg tart

Mix low gluten flour, water, salt, and 20 grams of butter
2. Knead into a flocculent shape
3. Mix into dough, wrap in plastic wrap, and refrigerate for half an hour in the refrigerator
4. Take out the refrigerated dough and roll it into a thin pancake. Add 65g of butter flakes, with the butter covering one-third of the pancake area
5. Fold both front and back towards the center to wrap around the butter
6. Roll it thinner
7. Fold both sides in half like the middle, with a total of 4 layers after folding, and refrigerate in the refrigerator for 10 minutes. After refrigeration, take it out and roll it thin, fold it in half, and repeat this process 4-5 times
8. Roll the pancake into a roll after rolling it out for the last time
9. Cut into round small pieces
10. Dip some flour into the egg tart mold, with the flour side facing upwards. Use your fingers to press the dough until it fills the entire mold
11. The egg tart skin should be slightly higher than the mold. After all is done, continue to refrigerate for half an hour in the refrigerator
12. This can be used to make egg tart liquid. Mix milk, granulated sugar, and heat over low heat until the sugar is completely melted. Remove from heat and mix egg yolk, condensed milk, and light cream evenly
13. Sift into delicate egg tart liquid
14. Pour it into the egg shell, it's about 7 minutes full. I added some banana cubes, or other seasonal fruits, but don't add too much water
15. Preheat the oven, heat it up to 210 degrees Celsius, heat it down to 180 degrees Celsius, and bake for 15-20 minutes