How to make Portuguese vanilla egg tarts

We must develop the habit of cooking, so as to prevent disease and promote health. For the sake of everyone’s health, I will now talk about how to make Vanilla Portuguese Egg Tart.

1. Mix flour and butter evenly, add some milk and make dough, wrap with plastic wrap and relax for 30 minutes

2.12 Put the margarine in plastic wrap and roll it into a square piece about 5 mm thick

3.21 Roll the dough into a dough sheet that is the same width as the macaroon and three times longer

4.1212Put margarine in the middle of the dough

5.2121 Fold the dough on both sides to the middle

6. Wrap the macaroni completely, pinch the edges and roll it thinly (first time)

7. Fold again, wrap with plastic wrap and refrigerate for 20 minutes

8. Take out the dough

9. Take out the dough

10.1 Fold

11.2 Thinning (Second Time)

12.1 Thinning (third time)

13.2 Fold and refrigerate for 20 minutes

14. Roll into strips

15. Roll into strips and refrigerate for 10 minutes

16.1 Mix milk, milk powder (or condensed milk), sugar and vanilla extract evenly and heat over low heat until saccharified. After cooling, add egg yolk and a little flour and mix well.

17.2 Mix milk, milk powder (or condensed milk), sugar and vanilla extract evenly and heat over low heat until saccharified. After cooling, add egg yolk and a little flour and mix well.

18. Filter and reserve

19. Grease the mold

20. Cut the dough rolls into 1~1.5 cm thick rolls

21. Cut the dough rolls into 1~1.5 cm thick pieces

22. Cutting

23. Cutting

24. Dip the cut surface in a little flour and put it into the mold

25. Press lightly to make the dough stick to the mold

26. All done

27. Pour 70% to 80% of the tart sauce into the pan

28. Preheat the oven to 200° and bake until the tart surface is focused.

Maybe you’ve had vanilla Portuguese egg tarts before, but you never knew it was made like this. And since you are well aware of the real practices, what reason do you have to do it yourself? In this way, you will experience the true sweetness.