Portuguese egg tart - a heartwarming dessert in winter

1. Prepare all raw materials

2. Place the small bowl on an electronic scale and weigh out the powder, sugar, and salt. Prepare another small bowl, weigh the amount of water, weigh 20 grams of butter, cut into small pieces, and use the software at room temperature until it can be flattened by hand

3. Slowly add water to make a dough that is soft and hard, wrap it with plastic wrap, and store it in a refrigerator for about 30 minutes

4. Remove the dough from the refrigerator, roll it into rectangular large pieces, and place the butter slices in the middle

5. Fold the dough left and right towards the center, press down on the yellow lumps on top and bottom, and tighten the mouth

6. Sprinkle a small amount of high gluten flour to prevent sticking, and roll it into rectangular pieces

7. Fold left and right inward, like folding a blanket. First fold it inward by a quarter, then fold it in half, wrap it with plastic wrap, and store it in the refrigerator for about 20 minutes

8. Take out the relaxed dough, rotate it 90 degrees, roll it out again, fold it, put it in the refrigerator for about 20 minutes, and then fold it again.

9. Take out the dough that has been folded three times and roll it into rectangular pieces of about 4MM

10. Roll up from the bottom and tighten tightly

11. Wrap with plastic wrap, set, and refrigerate in the refrigerator for at least 30 minutes to make egg tart crust

12. Cut out a small dough with a thickness of about 1 centimeter

13. Place it in the egg tart mold, flatten it, and cover the bottom of the mold completely

14. Place a small amount of high gluten flour on the dough, work together with both hands, and push the dough upwards

15. The tart skin should be slightly higher than the mold. During the baking process, the tart skin will shrink back to its normal size. The finished egg tart skin needs to be relaxed for 20 minutes. If not relaxed, the egg tart skin will shrink too much in the oven

16. Prepare egg tart liquid and weigh the amount of light cream and milk

17. Add soft white sugar

18. Heat the gas on low heat until most of the sugar is melted, turn off the heat, and use a manual mixer to stir until all the sugar is melted. Do not boil the egg tart liquid, make sure to heat it on low heat

19. Cool the egg tart mixture slightly, sieve in low gluten flour, and stir evenly

20. Add two egg yolks

21. Stir evenly

22. Use a finer sieve to sieve the egg tart liquid 2-3 times to obtain a delicate egg tart liquid

23. Pour the egg tart mixture into the relaxed tart skin and make it 7 minutes full. Preheat the oven to 210 degrees and bake for about 20 minutes. Adjust appropriately according to the performance of your own oven.