Oil crust material:

45g of high-gluten flour (note: protein Eiweiss greater than 11 is high-gluten and vice versa)

45g of low-gluten flour

2 tablespoons of butter (lard) schmalz

a little sugar powder Zucker Pulver

4cc of water

oil. )

ghee 3. 5 tablespoons of

egg tart water material:

18g of milk

18g of water

Three large eggs, and then take two others to take their yolks, mix and stir well.

bring to a boil, add sugar and stir. Add the eggs and mix well.

"Practice"

1. Mix the oil skin and pastry materials respectively, cut them into uniform small pieces (about 12 pieces each), round them, slightly flatten them, and show a long oval shape.

2. Take one piece and put it together, and roll it with a rolling pin.

3. fold in half. Repeat the above actions.

4. finally, roll it into a circle. Put it into a mold and compact it along its shape. Apply a little oil to the inner wall of the mold in advance-to prevent adhesion! )

5. Pour the egg tart water material and bake it in the oven.

just think about this.