2. Knead and mix low flour, sugar, salt and 20g butter in the crust until the corn flour becomes granular, and add water to knead it into dough with smooth surface.
3. Wrap the dough with plastic wrap and put it in the refrigerator for 30 minutes.
4. Peel 60 grams of butter slices, wrap them with plastic wrap, and beat them into even slices with a rolling pin, about 15 cm square and 0.3 cm thick.
5. Open the refrigerated dough and wrap the butter in pieces, all of which should be wrapped in the dough.
6. Buttered dough, mouth down, rolled into a rectangular dough sheet with a thickness of about 0.3 cm. Fold the dough sheet in half by folding the quilt and put it in the refrigerator 15 minutes.
7. After three times of 60% discount, roll out the dough from one end, roll it into a long roll, roll it as tightly as possible, and put it in the refrigerator for 30 minutes.
8. Cut the refrigerated dough evenly into 12 equal parts, with one side of the cut surface stained with flour and the other side pressed into the mold.
9. Press the dough sheet apart, slightly higher than the surrounding molds, and refrigerate for 30 minutes.
10. Make the tart liquid when the peel is refrigerated. Heat the mixture of milk and white sugar with low fire until the white sugar is dissolved without particles. After cooling, add condensed milk, whipped cream and egg yolk. After mixing the mixture evenly with a manual whisk, sieve the mixture once, and be careful not to send it out.
1 1. Preheat the oven and heat it up to 2 10 degrees. Put the egg tart liquid into the egg tart skin with a spoon and fill it for 8 minutes.
12, heat up and down 2 10 degrees, and bake in the middle baking tray for 20 minutes.