2. Mix the dry powder, then pour in water and eggs until 70%, then put the butter in a jar until 80% is discharged (using a dough mixer, you can knead it by hand if you are not tired), put the pressed dough in the refrigerator for 2 hours, and take out the salt and oil in advance to thaw, which is consistent with the softness of the dough.
3. Take out the frozen dough, press the dough to twice the size of salt oil, wrap it in the middle, press it twice with biscuits and freeze it for 30 minutes. I don't have a crisper to roll with a rolling pin, but I'm a little tired. ) the frozen noodles are pressed to the last 30% discount.
4. Press the dough into a thickness of about 0.3cm, carve it into the same size as the egg tart mold with a circular mold, put the dough into the chassis, knead it into the same shape as the tin foil with two thumbs facing the bottom (there can be no separation), put it in a baking tray, and prepare the egg tart liquid at the same time, pour it into the tin foil tray and bake it for 9 minutes.