2. Take out 150 grams of low-gluten flour, then select high-gluten flour with the quality of110 according to the quality of low-gluten flour, stir it evenly, and then add a spoonful of fine sugar.
3. Add two spoonfuls of butter, add a little salt and mix well to make dough. The standard of dough mixing is that the dough surface is smooth, and then the dough is sealed with plastic bags or plastic wrap and put into the fresh-keeping layer.
4. Take out a proper amount of butter, wrap the butter in plastic bags or plastic wrap, put it on the chopping board, roll it into pieces with a rolling pin, and put it in the refrigerator directly after it is done.
After about 20 minutes, take out the dough that was put in the refrigerator before, put it on the chopping board and roll it into thin slices with a rolling pin, which is about twice the size of butter.
6. Take out the butter slices in the refrigerator, remove the plastic bag or plastic wrap and put them directly on the dough sheet, then fold them around the dough sheet and wrap them with butter.
7. Re-press the noodles into a rectangle with a rolling pin, then fold them up and press them again. Finally, put it in the refrigerator again for about 20 minutes. Then take out the noodles and roll them into a rectangle with a rolling pin, then fold them and roll them into a rectangle.
8. Repeat this action five or six times. After this action, roll up the dough directly, cut it into appropriate size with a knife, take out the egg tart rack and put the cut noodles on the egg tart rack. Mix eggs and egg tart water into liquid, then pour the liquid and noodles on the egg tart rack and bake in the oven. After baking, the delicious egg tart is ready.