Portuguese Egg Tarts 葡式蛋塔

葡式蛋塔

油皮
60克 牛油
70克 面粉

水皮
1小匙 细砂糖
70克 面粉
20毫升 玉米油
1大匙 奶粉
1粒 蛋黄
20毫升 清水

馅料
50毫升 淡味奶油
25克 细砂糖
1粒 鸡蛋
75毫升 牛奶
1/4小匙 香草精

**10克巧达芝士 (刨丝）

做法：
1。油皮：将油皮材料搓成面团。
2。水皮：将水皮材料搓成面团。
3。餡料：将50毫升的淡味奶油煮开，离火，加入糖搅拌均匀再将其他的材料都搅在一起，然后过滤放旁待用。
4。用水皮包入油皮，压扁用木棍杆成长形，卷起。再重复这步骤一次，然后搓圆休息十分钟。
5。十分钟过后，将面团捏压在模型里。
6。按好全部模型了就放进烘炉以180'烘至干和有点可可色了就
取出来。（约10分钟左右吧！）
7。取出以后就把准备好的餡料倒入约8分满，然后洒上巧达芝士，再把它放进烘炉烤至微焦即可。

Portuguese Egg Tarts

Oil Dough
60 g Butter
70 g Flour

Water Dough
1 tsp Caster sugar
70 g Flour
20 ml Corn oil
1 tbsp Milk Powder
1 egg Yolk
20 ml Water

Fillings
50 ml Whipping Cream
25 g Sugar
1 Egg
75 ml Milk
1/4 tsp Vanilla essence

** 10 g cheddar cheese (grated)

Method:
1. Oil Dough: Mix all the ingredient knead dough oil.
2. Water Dough: Mix all the ingredient knead dough water.
3. Filling: 50 ml of whipping cream to boil, remove from heat, add sugar, stir well and then add the other materials stir together and then filter.
4. Roll out the water dough and wrap in oi dough.Roll into rectangular shape and fold across into 4 layers.Roll out again and fold across into 3layer.Repeat twice.(Rest for 10mins)
5. Ten minutes later, the dough kneading pressure in the mould.
6. Baking the tart crust in 180'c for 10mins until brown colour.
7. Then pour in the filling into the mould,spinkle grated cheese on the top then continue baking until the surface turn to lightly burn and golden brown.