Practice steps:
1.? Take 454G cube and put a piece of butter, and open the package.
2.? Take the side with the largest area, cut off butter with a thickness of about 1.2 cm, and the weight is about 120G. If it is missing, make up some pieces, and put the butter in a small fresh-keeping bag to warm up indoors.
3.? 200G ordinary flour is mixed with 95G water and 25G butter to form dough, and a little water can be added according to the hardness of the dough (remember a little), and the dough is covered with plastic wrap and left for 30 minutes.
4.? Take back the warm butter and put it in a fresh-keeping bag, gently knock it horizontally and vertically, and slowly roll it into thin slices.
5.? Take out the rolled butter from the fresh-keeping bag and put the awakened dough into the fresh-keeping bag.
6.? Roll the dough into square slices twice the size of butter according to the size of the fresh-keeping bag. Because of the qualitative function of the fresh-keeping bag, the dough can be easily rolled into squares.
7.? Put the dough on the chopping board, cut the fresh-keeping bag from the middle, and put the butter on one side of the dough, leaving room around.
8.? Turn over the dough on the other side, wrap it in butter, and pinch the edges tightly. If there is excess dough, roll it as far as possible to the top of the dough.
9.? Sprinkle dry flour on the chopping board to prevent sticking (sprinkle dry flour on the chopping board from time to time in the later process), put the buttered dough on the chopping board and gently knock it horizontally and vertically, and gently roll it into long pieces.
10.? Fold the dough in half on both sides, leaving a little space in the middle, and then fold it in half. In this way, the place with more dough at both ends is placed in the center.
1 1.? The dough that has been folded in half for the first time is a little more regular. Cover the dough with plastic wrap and let it stand for 20 minutes.
12.? Knock-knock
13.? Vertical knock
14.? Gently roll it into a rectangular piece, fold it up from one third of the upper square, and then fold it up at the other end.
15.? Keep beating and rolling the folded dough, then fold it in half, and repeat it for three times.
16.? Finally, roll it into a rectangular thin sheet (make pie skin so that it can be used, and continue to make egg tart skin), and circle the longer side.
17.? The finished product is wrapped with plastic wrap and put in the refrigerator for 2 hours, then taken out, cut into small pieces of 20 to 22 grams, and press the dough into the egg tart mold with both thumbs. When pressing, the thumb sticks to the dry surface to prevent sticking; The bottom of the egg tart skin is slightly thinner, and the periphery can be slightly thicker.