2. Mix and knead the above materials into smooth dough, and stir for 20 minutes; Let margarine soften at room temperature, put it in a safety bag and roll it into 0.6cm thin slices; The dough is rolled into long strips, the length of the dough sheet is 1/3, and the middle is cream.
3. Then, fold the dough piece in half by 30%, wrap it in margarine, and carefully roll it into long strips. Then fold the strip in half four times (just like folding a quilt). Repeat the above steps again ("Roll length, 40% off). Then wrap it in plastic wrap and relax for 20 minutes.
4. After relaxation, roll it into a large piece of about 0.6cm (be careful not to spill it. If you use vegetable butter instead, be careful to roll it, which is easy to leak oil); Then roll up the dough, wrap it in plastic wrap and put it in the refrigerator to relax for 30 minutes.
5. Mix milk, sugar, 2 eggs and low flour 15g to make egg tart water; Take the loose noodles out of the refrigerator and cut them into sections of about 1cm; Then dip a little flour on one side; Face up with flour, put it into a mold and press it into shape.
6, pour water, just seven minutes full; Then put it in the oven for 220 degrees 15 minutes, and the delicious Portuguese egg tart will be freshly baked.
Folding simplification
10~20 ingredients: 500g of wheat flour, 3 eggs, one egg-sized butter, light cream, pure milk, sugar and salt water.
Peeling: First, take a container, add wheat flour, an egg, a pinch of salt, a proper amount of sugar and personal taste sugar, knead it into dough, spread butter, knead it into sugar-free granules with uniform color, and roll it out with a rolling pin. If there is no rolling pin, you can also use a paper tube with plastic wrap to put the rolling pin in the refrigerator for half an hour. Use it later. Nata famille rose
Sour water: Beat in 2 eggs, add whipped cream and pure milk, and add according to personal taste. Beat well and filter.
Go back to the tart skin, take it out of the refrigerator, and fold it in half 1 time, twice and four times. Roll it up like a blanket, put it in the refrigerator for a while, then cut it into small pieces the size of nails, press it down along the edge of the small dish, then add tarting water and bake it in the oven for 20~30 minutes.