2, the above materials mixed and kneaded into a smooth dough, wake up for 20 minutes; let the cream of wheat at room temperature to soften, put the insurance bag rolled into a 0.6cm thin sheet; the surface of the rolled into a long sheet, the cream of wheat placed in the middle of the length of the sheet of dough is 1/3.
3, and then folded the sheet of dough three times folded, with the sheet of dough wrapped around the cream of wheat, carefully rolled out into long strips. Then fold the long strip four times (like folding a quilt). Repeat the above steps one more time (roll long and fold in four). Then wrap in plastic wrap and relax for 20 minutes.
4, the end of the relaxation, rolled into a 0.6cm or so large (be careful not to roll leakage, if you use vegetable butter instead, be very careful to roll Oh, it is easy to leak oil); and then rolled up the sheet of dough, wrapped in plastic wrap and placed in the refrigerator for 30 minutes of relaxation.
5, the milk, sugar, 2 eggs, 15g of low-flour mix to become a tart water; from the refrigerator out of the relaxed surface, cut into 1cm segments; and then in one of the side of a little bit of flour; dip the flour side up, put in the mold pressed out of the shape.
6, pour the tart water, seven full on good; and then into the oven, placed in 220 degrees baked for 15 minutes, fragrant Portuguese egg tarts on the freshly baked.
Folding Simple
10~20 materials: 500 grams of wheat flour, 3 eggs, a piece of egg-sized butter, light cream, pure milk, sugar, salt, water
Tart skin: first take a container, put wheat flour, an egg, a pinch of salt, some sugar, sugar, sugar, according to personal taste to add, knead dough, coated with butter, kneaded to the color uniformity, there is no sugar particles so far, with the If you don't have a rolling pin, you can also use a paper tube of plastic wrap. Put the rolled out dough into the refrigerator and freeze for half an hour. Use it again later. Portuguese Egg Tart
Tart Water:Beat 2 eggs, add light cream, pure milk, these according to personal taste. Beat well and strain.
Back to the tart crust, take it out of the fridge and fold it once, then twice, then 4 times. Roll it up like a sheet, put it in the freezer for a while, then cut it into nail-sized pieces, press it along the side of a small dish, then put in the tartar water and put it in the oven for 20-30 minutes before it is ready to be served.