Egg tart, coconut tart, Portuguese tart, Guangdong famous “Three tarts< /span>”. Among them, the egg liquid of the Portuguese tart is the most baked! I have adjusted the temperature and the amount of ingredients (all because there is no burnt spot)....After numerous experiments Finally, I finally baked it the way I wanted! The tart skin is also homemade, because there are no egg tart skins for sale.😭😭If you can buy egg tart skins, don't make them yourself. , it's too time-consuming...I really want to eat it, but I don't want to make it myself, and I can't buy the egg tart crust. You can buy it span>puff pastryTry it. And ....let's get started now!!!!

*I recommend that you halve the following servings, as I baked nearly20 Portuguese Tarts

250gram flour➕Two grams of salt➕150ml of water (depending on the wetness of the dough Dryness adjustment) knead into dough, cover with plastic wrap, and let stand for half an hour

150grams of butter➕15g flour into a ball, (two pieces of baking paper, one on the butter dough, one on the butter dough, so that it is more convenient when rolling) After rolling it into a square (please ignore the original image😥I can only roll it like this), put it in the refrigerator to freeze 10minutes

Roll out the dough, put the butter ball on it, the dough must be able to hold the whole butter ball (my butter ball is too big, you have to learn a lesson and roll it thicker) a little, the area is smaller)

It looks like this

Folding as shown

Fold as shown, then wrap in plastic wrap and store in the refrigerator20 Minutes (this step should be repeated3 times, and put in the refrigerator after each roll20minutes, then take it out and roll)

50grams of sugar➕45grams of condensed milk (flush with60grams of water), Microwave until sugar melts; add 250ml whipped cream, 5 egg yolks, 1 sesame oil, mix well with a fork ( This will reduce the amount of air entering the egg mixture)

It is best to sieve the egg liquid once, so that the baked egg liquid will be smoother

(The prepared egg mixture can be placed in the refrigerator2-3hours, I I think the effect will be better)

Roll out the dough and cover it with a cup like a tartar

Place it in the mold and use a fork to poke a few small holes in the bottom

Pour in the egg mixture,450Fahrenheit25minutes

It's super crispy to eat, and it's too crispy to slag! And the egg liquid is tender...It's so delicious, I think it's worth the time! Sure enough, failure is the mother of success👍👍