葡挞 (Portuguese Egg Tarts)

(Recipe from: http://janechew.blogspot.com/2012/10/pork-in-soy-sauce-and-portugese-egg.html)

Ingredients:
(A) 300g Plain flour, 100g High Protein flour, 40g Unsalted butter, 1/8 tsp Fine salt, 15g fine sugar, 1 egg, 160g Water, 1/2 tsp vinegar
(B) 300g butter (roll into a rectangular size and set chill)
(C) Filling: 150g Whipping cream, 220g Whole milk, 50g Fine sugar, 1 whole egg, 3 egg yolks

Method:

1. Mix (A) to form a smooth dough. Let it rest for 30 mins.
2. Roll out the dough into 1cm thick oblong shape.
3. Place the rectangular butter onto the dough to cover 2/3 of the dough. 
4. Fold the empty 1/3 portion over 1/3. The fold up the other end 1/3 to form 3 layers.
5. Roll out the dough into rectangular again. 
6. Turn the dough 90 degrees. Repeat step (4) n (5), four(4) more times. Rest for 15 mins after each folding and rolling.
7. Wrap up with plastic and rest in the fridge for 30 mins.
8. Roll into rectangular shape and the roll up like Swiss roll. Roll pastry snugly but not tight, just enough to avoid lots of space or air pockets in roll. Wrap up and rest in fridge for another 30 mins.
9. Divided by using sharp knife into small portion (I made 15 small one using 6cm round moulds and 6 x 7cm round moulds)
10. Filling: Warm milk, whip cream and sugar till sugar dissolves. Beat eggs and pour into milk mixture. Stir well and strain.
11. Pour filling into moulds till 80% full.
12. Bake at 220C till cooked and golden brown. Remove and it is best to serve while it still warm.