1. Soften 20 grams of butter at room temperature, mix with 110 grams of low-gluten flour, 15 grams of high-gluten flour, 2.5 grams of fine sugar, 1 gram of salt, and 60 grams of water, and knead into a smooth dough. Put the dough into a plastic bag and let it rest in the refrigerator for 20 minutes

2. Put 90 grams of butter into a plastic bag, roll it into a sheet, and put it in the refrigerator for 20 minutes.

3. Take the dough out of the refrigerator and roll it into a rectangular shape.

4. Take out 90 grams of flaky butter from the refrigerator and wrap it in as shown, wrapping both sides like a quilt. 5. Then turn the dough piece over and fold it like a quilt. Put it in the refrigerator for 15 minutes, take it out, then roll it into a sheet again, and repeat the steps of folding the quilt. ***Repeat three times. 6. After refrigeration for the last time, take it out, roll the dough into a rectangular sheet with a thickness of about 0.3cm, and roll it into a cylinder along one side.

7. Cut the rolled cylinder into 1cm pieces and press on both sides.

8. Roll it into a sheet, preferably with a small nest.

9. Press the rolled dough piece into the egg tart mold and leave it for 15 minutes.

10. Pour in the tart water until half full

11. Put it in the oven at 220 degrees and heat up and down for 20 minutes. The warm egg tarts are ready. I added yellow peach! Tips: This is a recipe for making egg tart crust, and does not include a method for making egg tart liquid. The method is not difficult, but a bit time consuming. The amount of ingredients can make about ten egg tart crusts. One part of butter is for kneading the dough, and one part is for wrapping. You need to weigh them separately.