2, mix 20g of butter, 110g of low gluten flour, 15g of high gluten flour, 2.5g of sugar, 1g of salt, 60g of water and knead the dough together to make a smooth surface. Knead the dough into a plastic bag into the refrigerator for 20 minutes of relaxation (with a plastic bag is afraid of air-drying, refrigerator is in order to relax the dough, to prevent the butter from melting)
3, will be 90 grams of butter into a plastic bag, rolled out into a sheet, into the refrigerator for 20 minutes of cold storage).
4: Remove the dough from the refrigerator and roll it into a rectangular sheet.
5: Remove the refrigerated 90 grams of butter from the sheet, and wrap both sides like a quilt.
6: Turn the sheet over and fold it like a quilt. Put it in the refrigerator for 15 minutes, then roll it out again and repeat the folding steps. ***Repeat this three times.
7: After the last refrigeration, take it out and roll the dough into a rectangular sheet with a thickness of about 0.3cm, and then roll it into a cylinder along one side.
8: Cut the rolled cylinder into 1cm pieces and press down on both sides.
9: Roll out the dough into a sheet with a small nest.
10, the rolled out sheet pressed into the tart mold, placed 15 minutes.
11, pour the tart water seven-eighths full
12, into the oven, 220 degrees, upper and lower heat, 20 minutes. Warm tart is ready. (Note: Preheat the oven for 5 minutes beforehand)