MACAU PORTUGUESE EGG TART RECIPES

Steps:

• In a mixing bowl, sift together the flour and dry milk. Add the shortening, salt, the one whole egg, and water together and mix until it forms into a smooth ball. Chill in the refrigerator for 30 minutes.
• While the pastry is chilling, bring butter out to start warming to room temperature and boil the sugar and water to make a syrup. Cool and set aside. Cut the room temperature butter into very thin slices.
• When ready, roll dough out on a floured surface into a big rectangle and arrange butter pieces on one half of the dough. Fold dough over the butter pieces and press with hands to seal both pieces together. Using a rolling pin, roll as thin as you can. Sprinkle top with a little flour, cover with plastic wrap and let rest for 30 minutes.
• Turn dough a quarter turn, fold into thirds and roll out again as thin as you can. Cover with plastic wrap and let rest for 30 minutes. Repeat this four times.
• When you have completed the above four roll-outs, roll the dough for the last time into a large rectangle and fold onto itself like you would for making cinnamon rolls. Let the pastry rest in the refrigerator for about 30 minutes.
• While the pastry is resting, combine the cream and the milk and bring to a boil. In a bowl, whisk the sugar with the egg yolks until the mixture is pale, about 2 minutes. Very slowly, pour the hot cream mixture into the egg mixture while whisking constantly. Strain out any cooked egg pieces and set mixture aside.
• Preheat oven to 400 degrees F Butter and flour a twelve cup muffin pan.
• Cut twelve 1/2 inch thick slices from the rolled up dough (about 1 ounce each). Store the rest of the dough in refrigerator or freezer for later use.
• Wet your fingers with cold water and shape each slice into a disc big enough to line a muffin cup. Line the muffin cups and fill with egg mixture about 3/4 full (about 3 tbsp per muffin cup).
• Bake at 400 degrees F for 20 minutes, until brown spots appear on the surface of the filling. Remove from oven and brush gently with syrup. Return to the oven until the top is caramelized. Cool slightly on rack.
• If you can, eat while hot.

Steps:

• To make the dough for egg tart wrapper: In a large bowl, mix salt with flour. And then cut unsalted butter chunks. Use your hand to rub the flour and butter into fragmental texture. Stir water in and then knead into smooth dough. Cover with plastic wrapper, and put in refrigerator to reset for around 1 hour.
• To prepare the butter wrapped inside: place the butter in a plastic bag and shape it to a rectangle with a rolling pin. Put into refrigerator so the butter will not melt.
• Get the wrapper dough out and then roll into a large rectangle, slightly over 3 times wider and longer than the butter rectangle. Get the butter rectangle out, remove the plastic bag and place it in the middle of the flour rectangle. Fold the two sides up.
• Then rotate the wrapper around 90 degree and then roll out into a large rectangle again. Fold the rectangle wrapper to form a four layer wrapper. Place in refrigerator to reset for 20 minutes.
• Then repeat the previous step twice.
• Roll the wrapper into another large rectangle again. Roll it up like the picture shows.
• Cut into wrapper around 25g.
• Place some flour in small bowl. Coat one side of the egg tart wrapper with flour and then place in the module. Coated side is the upside.
• Use your hand to press the shells slightly from the bottom to top until it is evenly assembled on the modules or bottom slightly thinner than other parts.
• Assemble all the wrappers and reset around 15 minutes.
• To making the custard filling: in a small pot, mix sugar, whipping cream and condensed milk. Heat until the sugar melts. Put aside. Add egg yolk and mix well.
• Shift the baking powder in, mix well and filter the mixture to get the custard filling.
• To baking the egg tart: pre-heat the oven to 220 degree C.
• Pour the egg custard filling to the crust around 70% to 80% full. Place all egg tarts in and baking for around 25 minutes until the custard is custard is burnt and the crust is brown. If you like darker surface, bake for another 5 minutes and rotate your tray if necessary.
• Remove out and set aside for cooling down a little bit and serve warm.