Main ingredients

Preparation of egg tart crust: 250g low-gluten flour

50g high-gluten flour 3g salt

40g butter/flavorless vegetable oil 180g lard

15g sugar, 140g water (can be replaced with 150g milk)

Preparation of egg tart liquid: 2 eggs (whole eggs)

Egg yolks 2 animal whipping cream 250g

Condensed milk (optional) 10g 75g sugar

Milk 125g

Portuguese egg tart ~ no butter is also available (tart crust + Tart liquid) Steps

1. Making the tart crust: Combine high flour, low flour, sugar, butter melted at room temperature (there is no butter here, replace it with tasteless vegetable oil, personally think butter is more delicious ), water, salt. Knead into a smooth dough. (You can also replace the water with milk here, a little more than the amount of water, because milk has less moisture than water. Slowly add it to the flour to control the moisture of the dough.)

2 .Put the kneaded smooth dough into a plastic bag and let it rest for 20 minutes.

3. Put the fully refrigerated lard into a plastic bag and roll it into a rectangular sheet. (This can be lard, butter, or flaked margarine.) Personally, I think flaked margarine is the best to use because it has good ductility.

4. Roll the dough into a rectangle that is as long as the lard and three times as wide (stretch the four corners with your hands when rolling out.) As shown in the picture, put the lard in the middle and fold the dough in three.

5. After folding in three, fold the fold downward, and then fold it in the same way as folding a quilt. Place in the freezer for five minutes. (The purpose is to prevent the lard from melting during the rolling process) Then roll it out and fold the quilt again, folding the quilt three times in a row. Freeze for five minutes after each stack.

6. Roll out the folded quilt dough into a sheet 0.5cm thick, 20cm wide and 35-40cm long. Roll into rolls. Place in the refrigerator for 15 minutes. (The freezing temperature of my refrigerator is -15 degrees. If the temperature of your refrigerator is low, it will freeze less.)

7. Slice and look, you can already see the fine texture. This is the starting point. layer key. (If you add some sugar or condensed milk to this kind of tart shell, it will turn out into a delicious biscuit. I baked a few and they are so thick.)

8. Pinch the cut pieces into the tart mold with your hands.

9. To make egg liquid, mix milk, whole eggs, egg yolks, and sugar until the sugar melts. (You can use your imagination here and add any fruits, yellow peaches, honeyed red beans, and canned food. It depends on your imagination.)

10. Pour the tart water into the egg tart shell.

11. Preheat the oven to 200 degrees. Bake for about 25 minutes.