Portuguese egg tart - still using Tang Changlao's verbose way of speaking

1. Use an electronic scale to measure all the ingredients of a thousand layers of puff pastry, mix flour, sugar, and salt, then soften 10 grams of butter and put it into the flour. Rub the butter and flour evenly by hand, and then add water. Do not pour all at once. I usually weigh water and pour in two-thirds of the water. During the process of kneading the dough by hand, add or reduce the water appropriately according to the softness and hardness of the dough at that time. Do not excessively knead the dough. Mix them together. As shown in the picture on the right, the surface of my dough is still very rough. For the mixed dough, I usually wrap it with plastic wrap and refrigerate it in the refrigerator for 30 minutes

2. During the refrigeration process of the dough, prepare to weigh the butter, put it in a fresh-keeping bag, roll it into thin slices, take out the refrigerated dough, roll it into butter slices that are three times the size, place the butter in the middle of the dough slices, fold the left and right sides inward, press the closure tightly, and roll it into rectangular pieces

3. Fold both sides in half and wrap tightly with butter

4. Roll out large rectangular pieces

5. Fold both sides inward

6. Fold in half again, complete the first four fold, and refrigerate for more than 20 minutes in the refrigerator

7. Take out the refrigerated quilt, rotate it 90 degrees, roll it out and fold it in half again, and put it in the refrigerator for refrigeration. It needs to be folded four times three times in total

8. Roll the dough that has been folded three times and four times into rectangular thin sheets that are 3-5 millimeters thick

9. Roll it up from one end, wrap it tightly with plastic wrap, shape it, and refrigerate it for more than 30 minutes in the refrigerator to make egg tart skin. I usually make it after work at night, put it in the refrigerator compartment, and use it the next day at noon.

10. Start making egg tart wrappers. Cut a small piece of dough into a round roll, weighing about 23 grams (more or less doesn't matter), and place it in an egg tart mold

11. Dip a little high gluten flour on your thumb and flatten the small dough with your thumb

12. Use the thumbs of both hands to press open and thin the dough, covering the bottom of the egg tart film

13. Add a small amount of high gluten flour to prevent sticking

14. Hold the egg tart with both hands and touch it, rotate the egg tart mold, and use both thumbs to push the dough on the side upwards until it is higher than the egg tart film (the photo is very blurry, isn't it, because I took a selfie timer with my phone, set it for 5 seconds, and then quickly bite the phone with my mouth, finally taking this photo)

15. Loosen the kneaded egg tart skin for about 20 minutes. Adequate time for relaxation is necessary to prevent rapid shrinkage of the egg tart skin and overflow of the egg tart liquid when placed in the oven, which may lead to the failure of making a layered egg tart. Please be patient

16. Making egg tart liquid: First weigh the light cream and milk, mix them evenly

17. Add the weighed sugar and adjust the amount according to your taste. Heat over water or over low heat until the sugar is completely melted. Do not boil.

18. Let the egg tart liquid cool slightly, sieve in low flour, and stir evenly with a manual mixer

19. Add two egg yolks and stir evenly with an egg beater

20. Use a finer sieve to sieve 2-3 times

21. Pour the egg tart liquid into the relaxed egg tart crust. It should be 7% full, as too much will overflow the crust and make it less crispy. Preheat the oven to 210 degrees, put in the egg tarts, and bake for about 25 minutes.

22. Grilled egg tarts

23. Paired with fruits and coffee, they are both good choices

24. Crispy and delicious

25. Eat one while it's hot