The Portuguese egg tart is a small cream puff pie. It is a kind of egg tart. Its surface is characterized by its dark surface. It's very popular with the diners. The making of the Portuguese egg tart is particular about baking. So how to make the Portuguese egg tart? The egg tart is usually made by egg tart machine. The following is the method of making in home, and I hope it will be useful to you.

Ingredients: low gluten flour, high gluten flour, magelline, milk, cream, condensed milk, sugar, eggs, cheese powder
1. Take about 270 grams of low gluten flour, the flour into the basin, and then about 30 grams of high gluten flour, add a little water to mix up, then take about 250 grams of Maggie, and 100 grams of marcheline each piece, cut 100 kmarchine into small pieces and then cut into small pieces, the small piece of margarine into the flour, Continue with noodles, add a small amount of water halfway and smooth the surface. Then wrap the dough with a fresh-keeping film and wake up for 20 minutes.
2. Taking about 250 grams of margarine, margarine was wrapped in a plastic film, and the thinner margarine had a good ductility, and the hardness of the dough was basically the same as the dough hardness.
3. Take out the dough and turn it into a rectangle. The width is about the same as maggilia's, and the length is three times that of maggilia's. She put maggilia in the middle of the dough sheet, made the dough sheet and folded it in half twice.
4. Then wrap them in the fridge and put them in the fridge. After 20 minutes, open the refrigerator, take out the film, open the film and take out the film, then roll up the face from the bottom, then roll the noodles with the film, and put it in the refrigerator for 30 minutes, let the surface be slack.
5. Make the egg tart water.

Pour into more than half a bag of fresh milk, 200 grams of cream, add a little milk, and then put a proper amount of sugar in your personal taste, fire, heat with a small fire, stir with an egg whipper, and turn off the fire. Add four eggs, separate the egg whites and egg yolks, pour the yolks into the pan and continue stirring.
6. Then take out the relaxed face roll, cut into a small section of about 2 centimeters thick with a knife, put in the flour, and then dip the flour side up, put in the non oil tart mold, so that the shape of the egg tart. Put the egg tart water in the egg tart and pay attention to seven or eight points.