Cut out 12 rounds of dough using a 3 1/4-inch round cutter. Repeat this process of folding and resting one more time.Īfter the final 20-minute rest, roll out the dough on a lightly floured surface to an 11-by-14-inch rectangle, slightly thinner than 1/4-inch thickness. Wrap in plastic wrap and chill in the freezer for 20 minutes. Fold both short sides toward the center and then fold in half like closing a book. Roll out the dough to a 6-by-12-inch rectangle with the smooth side of the dough to the left side. Wrap in plastic and chill in the freezer for 20 minutes.

Roll the dough out to a 6-by-12-inch rectangle. Wrap the outer dough around the butter layer and seal in the edges make sure to brush away excess flour with a pastry brush. Position the butter dough in the center of the water dough in the shape of a diamond. Prepare the pastry: Roll the water dough on a lightly floured surface using a rolling pin to a 10-inch square. Wrap the measuring cup with plastic wrap and chill in the refrigerator until needed. Skim off any foam on the surface of the egg filling.

Strain the filling through a fine-mesh sieve twice into a 2-cup liquid measuring cup with a spout.

Whisk in the evaporated milk, vanilla extract and cooled milk mixture. Whisk together the eggs and reserved beaten egg in a large bowl until no visible egg whites remain, about 1 minute. Wrap the dough into a rough square with plastic wrap and chill in the freezer for 20 minutes.įor the egg filling: While the doughs are resting, put the milk and sugar in a small pot and heat over high heat until the sugar is dissolved, about 1 minute. Stream in the cold water while pulsing until a ball forms that is shaggy and not sticky, about 2 minutes. Chill in the refrigerator until needed.įor the water dough: Put the flour, sugar, salt and 3 tablespoons of the beaten egg in the same food processor (reserve the remaining beaten egg for the egg filling). Transfer the dough to plastic wrap using a metal spoon and shape into a 5-inch square. For the butter dough: Put the flour and butter in a food processor and process to a thick, smooth paste, about 2 minutes.

Chinese egg tart puff pastry