The steps are as follows:

Material preparation:

3g of medium gluten flour (2-24 pieces), 4g of butter (kneaded into dough), 6g of salt, 15g of water

15g of butter or flaky butter (wrapped into dough)

1. Butter and salt. No need to take out the film

5. Cut the cross with a knife

6. Wrap it with wet gauze, then wrap it with plastic wrap, and put it in the refrigerator for 1 hour

7. Slice the butter and put it in the middle of the oiled paper

8. Fold the oiled paper into the size you want

9. Roll the butter onto the oiled paper with a rolling pin. Put in the butter

12, seal it, roll it with the mouth down

13, roll it in length

14, fold it in half

15, and then fold it in half. This is a 4 fold

16, and put it in the refrigerator for 3-6 minutes. After relaxation, make another 4 fold. If it is hot, put it in the refrigerator again. I am afraid that the butter will melt when I open the crisp. If the weather is high, I can refrigerate it for a while, so the effect of opening the crisp will be better.

17. Roll it up and put it in the refrigerator for 3 minutes. Cut it into 25g of dough.

18. Grease the egg tart mold.

19. Press the dough with two thumbs to the edge, so that the dough can fill the whole mold.

2. Make sure that the bottom of the dough is thinner, or the bottom will not be crisp easily, which will affect the taste.