Sourdough Portuguese Egg Tart

Group Puff Pastry - A
Ingredient
KG
Bread Flour
0.400
BAKELS PANE MAGGIA BIANCO
0.080
Sugar
0.015
Water
0.300
Total Weight: 0.795
Group Puff Pastry - A2
Ingredient
KG
BAKELS MARGARINE P
0.050
Total Weight: 0.050
Group Lamination
Ingredient
KG
STARLIGHT
0.200
Total Weight: 0.200
Group Filling
Ingredient
KG
Whipping Cream
0.750
Milk
0.375
Sugar
0.150
Eggs
-
Egg Yolk
-
Total Weight: 1.275
  1. Mix all ingredients (Puff Pastry - A) at low speed for 3mins then mix on high speed for 2mins.
  2. Add on ingredient (Puff Pastry - A2) at low speed for 2mins then mix on high speed for 3mins.
  3. Rest the dough in the chiller for 30mins.
  4. Lamination with ingredient (lamination) single fold x 3 times.
  5. Rest the dough in the chiller for 10mins.
  6. Sheet dough until 5mm, using round cutter to cut it (30g – 40g) per dough. Rest dough for 30mins.
  7. Shape the dough in tart shell mould and rest in the chiller for 10mins.
  8. Mix all ingredients (Filling) until evenly mix, apply into egg tart shell.
  9. Baking 210°c for 30mins and it is ready to be served.
Display Conditions

Display Conditions

Ambient

Category

Category

Bakery, Confectionery

Occasion

Occasion

Afternoon Tea, BBQ, Celebration, Festive, Summer

Finished Product

Finished Product

Confectionery, Dessert, Sweet Food, Sweet Good

Back to top

Head Office

No. 2A, Jalan Tadum 28/42 Seksyen 28, 40400 Shah Alam Selangor