Portuguese egg tart with chinnese pastry Transport yourself to Lisbon in one bite. If you've ever been to Portugal, you know that one of the greatest pastries to binge-eat there is the Portuguese egg tart: its crisp, flaky crust holding a creamy custard center, blistered on top from the high heat of an. One day, my girlfriend showed me a Chinese pastry that she said I would love.

Bahan Membuat Portuguese egg tart with chinnese pastry

  1. It's of Pastry.
  2. Prepare of Oil dough.
  3. You need 100 gr of tepung serbaguna/protein rendah.
  4. It's 150 gr of butter.
  5. You need of Water dough.
  6. You need 125 gr of tepung serbaguna/protein rendah.
  7. You need 1/2 butir of telur.
  8. You need 50 gr of air es.
  9. It's of Filling.
  10. You need 2.5 butir of telur.
  11. Prepare 40 ml of susu full cream.
  12. It's 80 ml of air.
  13. It's 40 gr of gula.
  14. Prepare of Vanilla essence.
  15. You need Sejumput of garam.

Langkah Memasak Portuguese egg tart with chinnese pastry

  1. Campurkan bahan oil dough hingga rata lalu pipihkan bentuk persegi dan bungkus dengan cling wrap lalu simpan di kulkas.
  2. Selagi oil dough disimpah dikulkas campurkan bahan water dough dan uleni hingga rata dan diamkan dalam kulkas 15 menit..
  3. Pipihkan adonan water dough lalu tempatkan adonan oil dough di dengan water dough sehingga water dough membungkus oil dough seperti membungkus martabak sayur.
  4. Gilas lagi adonan dengan rolling pin dengan hati” agar oil dough tidak melebar kemana-mana, kemudian lipat pastry dengan cara ujung atas dan ujung bawah dilipat dan dipertemukan ditengah kemudian ujung samping. Ini stepnya sama ambil dari yt sweet the mi soalnya waktu itu tangannya kotor tepung ga sempet pengang hp hihi..
  5. Setelah dilipat dimasukan kedalam kultas 20 menit lalu Step diatas diulangi hingga 6kali..
  6. Untuk isian campurkan seluruh bahan hingga tidak ada gumpalan.
  7. Potong pastry sesuai keinginan lalu di cetak di dalam ramekin sesuai ukuran yg dimiliki. Kalau saya dipotong kotak biar gaada sisa pastrynya hihi.
  8. Kemudian masukan isian 3/4 jangan terlalu penuh..
  9. Panaskan oven api atas bawah 235 derajat kemudian turunlan menjadi 180 derajat ketika adonan sudah masuk....jangan terlalu panas karena akan jadi keriput. Di oven sekitar 45 menit. Saya suka yang atasnya sedikit gosong” coklat. Bisa disesuaikan tingkat kematangannya. Paling enak dimakan pas masih panas!! Selamat mencobaaa.

Some people settle for the second best (shortcrust pastry). Golden crisp tart crust, fragrant and creamy custard filling. Put the tart pastry into the Mai Fen mold, and with your hands, gently flatten the sides to the mold surface. With a small spoon fill the tart shells equally and smooth and flatten the surface of each as much as possible with. Portuguese Custard Tarts, or pasteis de nata, are flaky desserts that migrated to Macau and became a local favorite.

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