Portuguese cream pie, also known as Portuguese egg tower, or Portuguese pie in Hong Kong and Macau, is a small cream pie with a characteristic brown surface (caramel after excessive heating of sugar).It is said to have been invented in the 18th century by the nuns of the Monastery of Gironimo in Lisbon, Portugal.It was first sold in 1837 in a secular pastry shop, then called Belin because of its location in the Belin district of Lisbon.There is also a saying: Portuguese egg pie, also known as Portuguese cream pie, Portuguese cream pie, Portuguese cream pie, Portuguese cream pie, Portuguese cream pie, Portuguese cream pie, Portuguese cream pie, Portuguese cream pie, Portuguese cream pie, Portuguese cream pie, Portuguese cream pie, Portuguese cream pie.In 1989, the British Andrew Stow brought Portuguese noodles to Macau, and after switching to the English butter filling and reducing the amount of sugar, they became famous and became a famous snack in Macau.The above is from Baidu.The following is a description of the practice.If you want to make a good eggnog, you have to have a thousand layers of ghee, and only layers of ghee will make the eggnog successful.

WHAT YOU NEED

Ingredients

90 grams of high-quality flour
110 grams of low-fat flour
30 grams of butter
About 90 grams of water
130 grams of oil in moderation
4 grams of salt
A moderate amount of egg yolk

How TO MADE Portuguese eggs with a long history

Steps 1 to 4

1. 1, pour high-powder, low-powder, salt and liquid butter, water into a container 2, and into a dough 3, cut the dough in half, wrap it in a preservative film, put it in the refrigerator and refrigerate for thirty minutes.

2. 4, take a piece of butter and put it under the preservative.

3. 5, wrap the preservative film in butter, beat it with a chopstick into a slice of butter of about 0.5 cm, then adjust the angle with a scale.

4. 6, into a rectangle.

Steps 5 to 8

5. If you bend it, it will break, or if you touch it, the butter will spill.

6. It doesn't meet the requirements for wrapping in butter.

7. In the summer, when it's done, put it in the fridge for a while.

8. In winter, if the room temperature is only a few degrees, you can wrap it directly after knocking.

Steps 9 to 12

9. 7, take the dough out of the refrigerator.

10. Remove the preservative film and thin it.

11. 8, put the butter on the plate.

12. 9, wrap the butter slices.

13. Don't show the oil.

14. 10, fold the dough 11 times, folding it from both sides to the center position.

15. 12, folded, wrapped in a preservative film, refrigerated for 20 minutes.

16. 13, after refrigeration, remove the chicken.

17. You can put some flour on the table.

18. This prevents contamination.

19. 14, and then do the triple fold.

20. After folding three times, refrigerate for 20 minutes.

21. 14, and then it's three times longer.

22. 15, and so on, for a total of four triplets.

23. Folded four times.

24. 16, if during operation, it is found that there will be bubbles on the surface, it should be sealed with a toothpick.

25. If you find it, sprinkle some powder.

26. But not too much flour.

27. 17, Finish the final folding of the dough, cover with a preservative film, refrigerate for 20 minutes.

28. 18, after removal, cut into 0.4 cm slices.

29. You can make whatever you want based on your needs.

30. 25 grams of scrambled eggs (about 15 x 22 mm, or better to say, I'm going to do six, that's 150 grams of scrambled eggs) water (you can do six, if you want to do more, increase the weight proportionally) 55 grams of soft cream, one egg yolk, 20 grams of white sugar, 40 grams of milk, 2 grams of corn starch, 1 take a thousand layers of scrambled eggs, 2 start rolling up from one side, 3 rolls well.

31. You can't cut it now.

32. 4, put in the refrigerator for about 30 minutes, then take it out and divide it into six equal parts.

33. 5, then cut into equal sizes.

34. 6, keep the egg mold dry, put the small dose into the mold.

35. From left to right, the operation process.

36. Until it's all over the right-hand side.

37. 7, make a good eggshell, do not bake for a while, refrigerate for thirty minutes.

38. It's to prevent contraction.

39. Eight, and then prepare the egg yolk, which is milk.

40. 9, add white sugar to stir evenly, then add light cream 10, then add a little cornstarch.

41. It's white.

42. It's not cornstarch.

43. 11, add another egg yolk.

44. 12, stir evenly, at this time there will be some bubbles on the surface, do not tighten, and filter.

45. 13, prepare a sieve, filter the egg yolk, 14, after filtering, is it smooth?

46. 15, then pour the egg yolk into the egg yolk skin, preheat the oven 220 degrees, middle layer, bake for about 25 minutes.

47. Roast until the surface is focused and then remove.

48. Writing the steps

Handy cooking tips

　　There's a saying in the snow, "Every step you take, you have to refrigerate".This way, it won't shrink when baked.2, a good scrambled eggs, to be frozen, then cut.It's not easy to put it in the mold.3, make a good eggshell, put it in a mold, and bake it for thirty minutes.Don't take too long.It's too long, it's easy to get on the mold.Or if you don't cook after thirty minutes, you can freeze it in the fridge.4, the eggshell can be used with about 25 grams of ordinary eggshell mold.If it's too little, it looks thin, but it shrinks when baked.If it's too much, the skin will be thicker and it won't taste good.