1. Simple method of making egg tart crust

1. Pour the ingredients except margarine into a large container, add water little by little, and mix until it is as soft and smooth as an earlobe. Make the dough, then wrap it in plastic wrap and let it rest for 30 minutes

2. Put the margarine in a plastic wrap bag or between 2 layers of plastic wrap, flatten it with a rolling pin, or cut it with a knife Put the pieces together and roll them out into a square piece about 5 mm thick

3. Roll out the relaxed dough into a dough that is as wide as the margarine and 3 times as long as the margarine. Place the margarine in the middle of the dough, fold the dough on both sides toward the middle, wrap the margarine completely and pinch the edges

4. Rotate the margarine-wrapped dough 90 degrees, and then roll it out with a rolling pin Make it thinner and start folding the quilt for the first time, that is, fold the upper and lower edges in half, then fold both ends in half, fold it into a quilt, wrap it with plastic wrap and put it in the refrigerator to relax for 20 minutes

5. Take it out After the dough is flattened and rolled into a square dough, start folding the quilt for the second time according to step 4, then wrap it in plastic wrap and put it in the refrigerator to relax for 20 minutes

6. Take out the quilt Flatten and roll it into a square dough, then roll it up, divide the rolled noodles into 12 equal parts, and roll each equal part into a dough slightly larger than the mouth of the mold

7. Inside the mold Sprinkle in flour and evenly pour out the excess flour. Place the rolled dough into the mold and press lightly to make it fit to the edges

8. Preheat the oven to 220 degrees for 10 minutes. At this time, pour the tart water. Fill the tart shell 80% full, place the baking sheet on the middle shelf at 220 degrees and bake for 20 minutes until browned.

2. Production method 2. 1. Spread a thin layer of flour on the panel and take out two pieces of flying cake skin

2. Stack the two pieces of flying cake skin.

3. Roll the folded flying cake into a square dough piece

4. Then roll the rolled out cake into a cylindrical shape and roll it slightly tightly. Wrap the rolled pie crust in plastic wrap and place in the refrigerator to rest for 20 minutes.

5. Take out the cylinder and cut into 12 equal parts.

6. Use two doughs to make a tart crust, so take two doughs at a time

7. Fold the two doughs, flatten them, and roll them into a round shape

8. Put the tart shell into the tart mold, press the tart shell evenly according to the shape of the mold, and squeeze out a little more on the edge

9. Pour the prepared tart water into the tart In the skin, it is enough to reach 80% full, not too much, otherwise it will overflow during the baking process.

3. Steps of making homemade egg tart crust

1. Prepare the raw materials.

2. Mix flour with sugar and salt.

3. Place 40 grams of butter at room temperature to soften it, then add it to the flour.

4. Pour in water and knead into dough. Do not pour all the water in at once, but add it as appropriate according to the softness and hardness of the dough. Knead into a smooth dough, wrap it in plastic wrap, and place it in the refrigerator to rest for 20 minutes.

5. Cut 180 grams of butter for wrapping into small pieces, put it in a plastic bag and line it up.

6. Use a rolling pin to press the butter into a large and evenly thick slice. The butter will have softened slightly at this point, so place it in the refrigerator until it hardens again.

7. Take out the relaxed dough, apply a layer of anti-stick flour on the counter, place the dough on the chopping board, and roll it into a rectangular shape. The length is about three times the width of the butter slice, and the width is about three times the width of the butter slice. The length of the butter flakes is slightly wider.

8. Take out the hardened butter slices from the refrigerator, tear off the plastic bag, and place the butter slices in the center of the rectangular dough piece.

9. Turn one end of the dough sheet over toward the center, cover it with the butter sheet, and put the other end of the dough sheet over, so that the butter sheet is wrapped in the dough sheet.

10. Rotate the dough 90 degrees and roll it into a rectangular shape again with a rolling pin. When rolling out, roll out from the center to the four corners to make it easy to roll into a regular rectangle.

11. Fold one end of the dough towards the center. 24. Roll out the three-quarter-folded dough into a rectangle with a thickness of about 0.3CM. The puff pastry is ready.

12. Fold the other end of the dough towards the center.

13. Fold the folded dough in half again. This completes the first round of 40% off. 21. Fold the dough into quarters, wrap it in plastic wrap, and place it in the refrigerator to rest for about 20 minutes. 22. Take out the relaxed dough sheet, repeat steps 16-21, and perform two rounds of 40-fold folds. 3 rounds of 40% off in one ***.

14. Roll out the three rounds of 40-fold dough into a rectangle with a thickness of about 0.3CM, and the puff pastry is ready. It is prepared for making egg tart slices, so continue working and roll the pastry into a long strip.

15. Cut into 1cm thickness.

16. The dough is very soft. Dip some flour on one side. Place the flour side up in the tart mold and arrange it well with your hands.

17. The finished egg tart crust does not look very good and needs more practice