How to make mille-feuille pastry & pastry egg tarts

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  1. Prepare the pastry place Food is needed.

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  2. Production of tart crust.Mix all ingredients except 60g butter for wrapping.The butter added to the flour needs to be softened, and the water should not be added all at once.(In snacks that require liquid to be mixed with dough, the amount of liquid required is not absolutely fixed, and do not add all the required liquid at once.)

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  3. Knead the tart shell into a smooth dough, wrap it in plastic wrap and let it rest for 30 minutes.(It needs to be placed in the refrigerator when the weather is hot)

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  4.Package Beat with butter and roll out to a thickness of about 3 mm.Refrigerate until ready.

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  5. Roll out the relaxed dough into a size equal to two ounces of butter for wrapping After doubled in size, cut the plastic bag wrapped around the butter and place the butter as shown.

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  6. Cover the other side of the dough, seal it as shown in the figure, along the Gently press one side of the seal to expel the trapped air from the unsealed area on the other side, then seal tightly.

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  7. Use a rolling pin to roll it slightly into a rectangle and fold it.From this step, just like the previous Portuguese egg tart crust, fold it into quarters three times.After each quarter fold, you need to chill the dough in the refrigerator for more than 20 minutes before proceeding to the next quarter fold.

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  8.The third rolling.

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  9. When folding in half, leave a little in the middle.(When folding in half for the second time, you need to leave a little in the middle of the first fold in half, as shown in the picture.This will reduce the possibility of oil leakage at the fold when folding in half again.) Then fold in half again to complete the production of the puff pastry.! The prepared mille-feuille pastry can be used to make pastry tarts, pies, butterfly pastries, Napoleon pastries and other desserts.
  

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  10. Roll out the finished puff pastry.Divide the 27*36cm dough sheet into 12 9*9cm square pieces and place them in the egg tart mold.Relax for 20 minutes.

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  11. Add milk to sugar, heat in microwave and stir until sugar melts.(You can also use a milk pot to heat it)

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  12.After the fusion of sugar and milk Add the beaten egg liquid and sift it more than 2 times.

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  13.Finished product.