How to make Portuguese egg tarts

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  1.Knead the flour + salt + sugar + water evenly, then add butter and continue kneading until the dough is Make the surface smooth, then place it in the refrigerator to rest for 30 minutes

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  2. Now wrap 65 grams of butter in plastic wrap Roll out into a rectangular sheet.Take out the relaxed dough and roll it into a shape that can cover the butter slices

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  3. Wrap the butter and close the mouth.Use a rolling pin to roll the butter into a rectangular shape with the mouth facing down.Then fold the left and right sides inward, and then fold it in half like folding a quilt.Then put it in the refrigerator for 15 minutes.

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  4. Take it out when the time is up, roll it into a rectangle, fold it up like the third step, and put it away Chill in the refrigerator for 15 minutes.

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  5. Take it out when the time is up and continue to repeat the third step, then refrigerate for 15 minutes

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  6. When the time is up, roll it out into a rectangular shape.This time, roll it out into a three centimeter thick dough piece, and then roll it out from Roll up the right side as tightly as possible, then put it in the refrigerator for 30 minutes this time.

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  7. Now you can make the tart water.Pour the milk sugar into the milk pot and heat it until the sugar melts.Turn off the heat, then pour in the light cream condensed milk, add the egg yolk when it is not hot, mix well and put it in the refrigerator for later use.

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  8. After half an hour, take out the dough roll and cut it into 15 equal parts.While flouring, use your thumb to slowly push the flour side up onto the picture.Try to push it higher than the mold, because the water in the tower will expand during baking.

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  9.Add tart water and heat the middle layer at 210 degrees for 35 minutes.Refer to your own oven temperature.

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  10.Complete