Pastry - Pastel de Nata - DockerCompany


Pastel de Nata


Dough	1

Ingredients:		Method:
Flour	272	With dough hook mix flour, salt and water for 30 seconds, until soft and pulls away from sides.
Salt	0.25	Let it rest for 15 mins.
Water	207	Roll dough to 46cm square and spread 1/3 of butter on 2/3 of the dough. (like knots)
Butter	227	Fold and turn, roll out to 46cm square and repeat process.
Total	707.25	Roll to 46 x 53 cm, and spread remaining butter over whole surface.
		Roll dough in to log, cut in half, wrap in cling film and rest in fridge for at least 2h.



Custard	1

Ingredients:		Method:
Milk	1000	Milk can be infused with either lemon zest, orange zest or cinnamon stick.
Sugar	100	Mix milk, sugar and custard powder and bring to bubble.
Custard Powder	100	Whisk to stop custard from burning.
Lemon/Orange
Total




		Method:
		Slice log in to 3cm strips.
		Mould in to mince pie tray. (use water for fingers)
		Fill 2/3 with custard.
		Bake at 250C for 10mins.
		Let cool in tins so custard can set.