Practice steps:
Step 1: Add salt and oil into the flour and stir well, then slowly add water, stir while pouring, stir into flour floc, then knead into dough and put it in a fresh-keeping bag, then put it in the refrigerator to relax for half an hour.
Step 2, wrap the softened butter in oil paper, then roll it out with a rolling pin and put it in the refrigerator for later use.
Step 3: Roll the dough into a rectangular dough sheet, then put in the refrigerated butter, wrap the butter with the dough sheet, roll it thin with a rolling pin, roll it out again, roll it out again, then roll it out and put it in the refrigerator for half an hour.
Step 4: Roll the proofed dough into a rectangular dough sheet again, cut off the part with irregular edges, roll it up from one side, cut it into small doses, take one dose, press it out of the nest, put it into the mold, and relax for 5 minutes after it is all done.
Step 5: Mix the egg tart liquid: pour the white sugar and condensed milk into the milk and stir well, then pour the egg tart liquid and stir well, filter it, pour it into the egg tart skin until it is seven minutes full, then put it in the middle and lower layer of the preheated oven and bake it at 200 degrees for 20 minutes, and our egg tart will be ready.