Ingredients: low-gluten flour, high-gluten flour, butter, light cream, milk, condensed milk, egg yolk, fine sugar, salt, water.

Steps:

Step 1. Prepare all the ingredients and tools.

Step 2: Make the egg tart crust first. Mix 130 grams of low-gluten flour, 15 grams of high-gluten flour, 20 grams of butter, 2.5 grams of fine sugar, and 1 gram of salt to form a smooth dough. .

Step 3. Wrap the dough with plastic wrap and refrigerate for 20 minutes.

Step 4. Put 90 grams of butter into a plastic bag.

Step 5. Use a dough pin to flatten the butter into a rectangular shape and place it in the refrigerator for 20 minutes.

Step 6. Take out the refrigerated dough and press it into a thin rectangle with a dough pin.

Step 7. Put the refrigerated butter on the dough sheet.

Step 8: Wrap the surrounding dough pieces in butter.

Step 9. Use a dough pin to press it into a rectangle.

Step 10. Fold the two ends of the dough again.

Step 11, fold in half again.

Step 12: Wrap tightly with plastic wrap and refrigerate for 20 minutes.

Step 13. Take the refrigerated dough out of the refrigerator and press it into a rectangle with a rolling pin.

Step 14. Fold it into a block again like folding a quilt, gently roll it over with a dough pin, and put it in the refrigerator for 20 minutes.

Step 15. Use a rolling pin to press the refrigerated noodles into a rectangle.

Step 16, then fold in three.

Step 17, use the dough pin to press into a rectangle again.

Step 18: Circle the dough sheet from the longest part, cut it into two centimeter sections with a knife, put it on the tart tray, stick a little flour with your thumb, and push it into the shape of the tart tray.

Step 19: Let the finished egg tart mold rest for 20 minutes.

Step 20: For the tart water, put 120 ml of whipping cream, 80 ml of milk, 8 g of condensed milk, and 30 g of fine sugar together, put them into a heated water-proof pot and stir evenly.

Step 21: After the egg tart water in the bowl has cooled down until it is not hot, sift in 10 grams of flour and stir evenly.

Step 22. Add the egg yolk liquid and stir evenly.

Step 23. Add 70% of the egg tart water.

Step 24. Place it in an oven preheated for 10 minutes at a temperature of about 220 degrees, and bake for 25 minutes.