Raw materials: eggs, flour, refined salt to the right amount, sugar, cooked lard, butter, rice wine to the right amount.

Making process: Crack the eggs into a bowl, add butter wine, a little fine salt and stir well; ② Stir the eggs with the flour, add sugar and butter wine, stir and then rolled into a round cake shape, pinch the edges of the inwardly rolled flower shape, put into the oven to bake for about 10 minutes. Remove from the oven and pour in the beaten egg yolk mixture.

Method 2 (professional)

Tart batch materials: 200 grams of low-flour (I use a mixture of medium flour and corn starch) butter 100 grams (I use 60 grams of butter salad oil moderate) egg yolks 2 (separate) sugar 50 grams

Tart water materials: egg yolks 3 (I use the whole egg 2 custard powder a little) whipping cream 100 ml (no.

Tart batch production method:

1, low-flour sifted into the mixing bowl, put sugar, mix well

2, butter cut into coarse grains into the 1, with the hand rolled into a loose powder granularity.

3, add one egg yolk and knead into a dough

4, wrap the dough in plastic wrap and place in the fridge for 1 hour. （

5. Divide the dough into 12 equal pieces (I divided it into 10, but the crust proved to be a bit thick)

Flatten one piece with your hands and place it into a tart mold. Push the dough from the bottom of the mold to the edge of the tart. The bottom of the tart should be thin, and the edge should be thick, so that it tastes good

6. When you are done, poke several holes in the bottom of the tart, and swipe the yolks on the edge. Pour the tart water into the tart mold with a spoon 8 minutes full

4, preheat the oven at 200 degrees and bake for 20-25 minutes, caramelized. I put it directly in the microwave oven on the grill block, just watch it browning through the window