One reason
Poor quality of flour itself, poor quality of gluten and low gluten index will lead to gluten fracture when egg tarts are stacked, which will lead to egg tarts not being brittle. It is suggested to use imported low-gluten wheat flour and add high-gluten flour appropriately.
▲ Choose flour with good quality.
Reason two
If you add too much water to the dough, it will become soft. When the dough is oiled, because the flaky oil is harder than the dough, the dough will break when the dough is oiled, resulting in the egg tart not being brittle. It is suggested to reduce the amount of water added to make the dough soft and hard close to flaky oil.
▲ The dough is soft.
Reason three
The action of opening cakes on the machine is too slow, which causes the dough temperature to rise, the butter to melt, the dough to stick together, and the egg tart is not brittle. It is suggested to speed up the action or lower the room temperature.
▲ Speed up the operation &; Lower the room temperature
Reason four
Flaky oil or dough blocks are not thawed, resulting in too high hardness during cracking, which is easy to break flaky oil or dough blocks. It is suggested to unfreeze flake oil and dough blocks in advance to ensure their moderate hardness.
▲ Slicing oil is too hard.
The above is my opinion that egg tarts are not crisp, and I hope I can help you.