Main ingredients:
High-gluten flour: 500g; Laminated dough: 510g; Low-gluten flour: 50g.
Auxiliary materials:
Egg: 1; Granulated sugar: 10g; Water: 300g; Salt: 2g.
Taste: Sweet and fragrant; Technique: Baking; Time-consuming: Several hours; Difficulty: Advanced.
Detailed steps for cooking Lingnan Egg Tart Pastry (also known as Napoleon Pastry, Portuguese Egg Tart Pastry)
Make a well in 500g of high-gluten flour on the chopping board, add granulated sugar, salt, 1 egg, and 10g of laminated dough.
Mix the ingredients in the flour well.
Add water and mix well, then mix the flour from the inside out.
Knead the dough into a ball.
Knead the dough until it is smooth and elastic, fold it repeatedly, and use less extra flour.
The kneaded dough should be smooth and elastic, which is the water dough.
Cover it with plastic wrap to prevent the dough from drying out, and let it rest for 15 minutes.
Add 510g of laminated dough to 500g of high-gluten flour and mix well to form the oil dough, then set it aside for later use.
Roll out the water dough into a rectangular shape, and press the oil dough into half the size of the water dough and place it on top of the water dough.
Cover the oil dough with the other half of the water dough and seal the edges.
Gently roll it out with a rolling pin to form a rectangular shape.
Fold it into 3 layers, then fold it into 3 layers again from another direction.
Cover it with plastic wrap and let it rest for 15 minutes.
Roll it out into 4 layers.
Cover it with plastic wrap and let it rest for 30 minutes.
Roll it out with a rolling pin to a thickness of 3 to 4mm, and cut it into pieces.
Place each piece in a tray with plastic wrap in between, freeze it, and use it as needed.
