One kilogram of low-gluten flour, two ounces of sugar, two ounces of lard, two eggs and about six ounces of water.

Production of oil skin: put flour into a mixing barrel, add sugar, eggs, lard and water to make a film dough, take it out and put it on a square plate to make it smooth, then put the sealed plastic wrap in the refrigerator for storage.

Oil core:

A catty of low flour, a catty of lard and half a catty of butter.

Production of oil core: rub lard evenly by hand, then add butter and rub evenly by hand, then add sieved flour and rub evenly by hand, put it in a square dish and seal it with plastic wrap, and put it in a fresh-keeping warehouse for later use.

Egg tart skin making:

Roll the oil surface twice as big as the oil surface, then put the oil surface on it, wrap it with the oil surface, then roll it into a rectangle, fold it into a three, then roll it into a rectangle and fold it into a three, then roll it into a rectangular piece, buckle the round skin on the piece with a chrysanthemum mold, then put the buckled round skin on the egg tart exhibition and knead it into the shape of the egg tart skin by hand, and then pour in the egg tart juice (8).

The oven temperature rises by 220℃ and falls by 200℃ (of course, the temperature varies from oven to oven).

Egg tart juice formula

Five eggs, five yolks,100g milk,150g sugar and 450g water.

Production process: put water and sugar into the pot, heat and stir evenly, then add milk and stir evenly, then cool the hot water, add eggs and yolk and stir evenly, then sieve and pour into the egg tart skin.

Egg tarts are divided into crispy egg tarts and layered crispy egg tarts. Crispy egg tarts are a little simpler. They are made of low-gluten flour, butter, eggs and evenly rolled thin slices. Press the film into circular slices and squeeze into the egg tart film. Crispy egg tarts taste better and are a bit difficult to make. The production of layered crispy egg tart is shared with everyone.

Tart skin: 150g crispy noodles to low-gluten flour, 40g lard and butter respectively.

Oil surface 200g medium gluten flour 1 egg 25g butter 90- 100g water.

Egg tart water: 5 eggs, sugar 150g, fresh milk 100g, water 200g and custard powder 5g.

Curing method: oven temperature ~ 230℃ and below 200℃, baking 15 ~ 20 minutes.

Production process: mixing dough ~ mixing oil with water ~ wrapping dough ~ opening dough ~ pressing dough ~ squeezing into film ~ making egg tart water ~ filtering ~ adding egg tart bowl ~ baking ~ ripening.