main ingredient

2 g of medium gluten flour (5 g of sugar powder with oil skin) and 16 g of low flour (pastry)

auxiliary material

74 g of lard (pastry) and 75 g of warm water lard (pastry)

12 g of pure milk (egg tart Some egg tart ingredients are ready

2. First, put the ingredients with water and oil skin into a bread bucket, and set up two kneading procedures to knead the dough

3. Check that it can come out of the film

4. Put the crispy ingredients into a container

5. Knead until there is no dry powder

6. Soften the butter at room temperature, put it into a fresh-keeping bag, and roll it into pieces with a rolling pin. Press it slightly flat and roll it into a cake twice as big as butter

8. Put the butter slices in the middle of the cake crust

9. Wrap it up

1. Turn it down and roll it

11. Fold the quilt, cover it with plastic wrap and wake up for 2 minutes, and repeat this process twice

12. Finally roll the dough into thin slices and use it. Put the white sugar in a pot and cook it over low heat until it melts (it can be melted without boiling)

14. When the milk liquid is cool, beat in two eggs and mix well

15. Sift in low powder and mix well

16. Then sift the egg tart liquid

17. Pour the egg tart liquid into the egg tart skin until it is nine points full

18. Add the preheated egg tart liquid.

The tart skin is slightly wider than the mold, and it will not retract into the mold until it wakes up slightly after being put into the mold.

if you like a more tender taste, you don't need to put down the powder in the egg tart liquid.

if there is no whipped cream, milk can be used instead.