A. Tartar materials: 270 grams of low-gluten flour, 30 grams of high-gluten flour, 45 grams of shortening, flaky Maggie Lynn (wrapped with, is the vegetable butter) 250 grams of water 150 grams of water (according to the degree of softness and hardness of the dough to gradually add, do not all at once poured in).

B. Egg tart water materials: 210 grams of whipping cream, 165 grams of milk, 15 grams of low gluten flour, 63 grams of sugar, 4 egg yolks, 15 grams of condensed milk (according to taste to decide whether to put or not.). After putting condensed milk, the milky flavor of the egg tart water will be more fragrant.)

2, high flour and low flour, ghee, water mix, mix into dough. Don't pour all the water in at once, add it gradually and adjust the softness of the dough with water, knead until the surface of the dough is smooth and even. Wrap the dough in plastic wrap and let it rest for 20 minutes.

3. Wrap the slices tightly in plastic wrap and beat them with a French pin to thin them out a bit. This way the macchine has good ductility. Without opening the plastic film, roll out the macaroons with a rolling pin. After rolling, the macarons should be about the same softness as the dough. Remove the macaroons and set aside.

4. Beat with a walking whip.

5: Roll out the macaroons.

6: Apply a thin dusting of flour to the board and roll out the loosened dough into a rectangle with a pressing stick. Roll it out with the four corners facing outward, so that it is easy to roll out the shape more evenly. The width of the rolled out dough should be the same as the width of the macaroons, and the length should be three times the length of the macaroons.

7. Place the macchine in the center of the sheet

8. Fold the sides over to wrap the macchine. Then pinch one end shut

9. From the pinched end, press the pasta sheet from top to bottom with the palm of your hand. When you reach the bottom end, pinch that end as well. Roll out the sheet, folding it in four like a quilt, and gently tap the surface of the sheet with a pressing stick to roll it out again. This is the first fold.

10: Turn the folded sheet outward (in the direction of the picture above), gently tap the surface of the sheet again with the pressing stick, roll it out into a rectangle, and then fold it again. This is the second fold. After folding, wrap the sheet tightly in plastic wrap and let it rest for 20 minutes.

11. Roll out the triple-folded sheet to a thickness of 0.6cm, a width of 20cm, and a length of 35-40cm. Use a wallpaper cutter to cut off the excess edges for shaping.

12. Roll up the sheet from the longer side.

13: Wrap the rolls in plastic wrap and place them in the refrigerator for 30 minutes to loosen.

14: Use a knife to cut the rolls into slices about 1cm thick

15: Dip the rolls in flour and place them in ungreased tartlet molds, flour side up. Pinch it into a tamale shape with two thumbs.

16: Fill the mold.

17: Fill the tartlets with pita water (about 7/8 full) and bake in the oven. Baking temperature is about 220 degrees Celsius, baking about fifteen minutes.

18, the practice of egg tart water: 1. will be whipping cream, milk and condensed milk, sugar in a small saucepan, heating over low heat, stirring while heating, to the sugar dissolved off the heat, slightly cooled; and then add the egg yolks, stirring well.

But pay attention to oh: eat an egg tart is equivalent to eat a bowl of rice

And crispy and soft, it is easy to two, three mouths on a Portuguese egg tart, each average calorie is about 300 calories or so, and the average bowl of rice calories is 280 calories, so you eat a Portuguese egg tart has been more than a bowl of rice calorie, if you weigh about 60 kilograms, snapped 5 minutes to eat three egg tarts, you have to jog for an hour to burn those calories.

More fat, more unsaturated fatty acids

But the tart and rice are different, rice calories mainly from carbohydrates, while the tart is more than 60 percent from fat, although the two calories are about the same, you eat into the very much oil, and you will not be immediately satiated, will allow you to bite after bite.

And of that fat, saturated fatty acids make up another 56 percent. The Department of Health recommends a diet that prevents cardiovascular disease -- with fat accounting for less than 30 percent of total calories and no more than one-third of saturated fatty acids -- so the ingredients in egg tarts are very detrimental to cardiovascular health (see Table 2).

Cholesterol makes up 60% of the daily allowance

The higher the cholesterol content, the greater the chance of getting cardiovascular disease, and the cholesterol in an egg tart is about 163 milligrams. That's not bad, you might think, but when you realize that one tart is worth 60% of your daily cholesterol allowance, you might want to cut back a bit.

If you ate too much egg tart in your last meal, you should eat boiled green vegetables for your next meal to balance it out

Generally speaking, people may choose not to eat the next meal to "balance it out", but this will result in the loss of more nutrients, which will make your diet even more unbalanced. If you really feel guilty about your body, we suggest that you should eat boiled green vegetables for your next meal