A. Tartar skin materials: 270 grams of low-gluten flour, 30 grams of high-gluten flour, 45 grams of shortening, flaky Maggie Lynn (wrapped with, is the vegetable butter) 250 grams of water about 150 grams (according to the degree of softness and hardness of the dough to gradually add, do not all at once poured in).

B. Egg tart water materials: 210 grams of whipping cream, 165 grams of milk, 15 grams of low gluten flour, 63 grams of sugar, 4 egg yolks, 15 grams of condensed milk (according to taste to decide whether to put or not.). After putting condensed milk, the milky flavor of the egg tart water will be more fragrant.)

2, high flour and low flour, ghee, water mix, mix into dough. Don't pour all the water in at once, add it gradually and adjust the softness of the dough with water, knead until the surface of the dough is smooth and even. Wrap the dough in plastic wrap and let it rest for 20 minutes.

3. Wrap the slices tightly in plastic wrap and beat them with a French pin to thin them out a bit. This way the macchine has good ductility. Without opening the plastic film, roll out the macaroons with a rolling pin. After rolling, the macarons should be about the same softness as the dough. Remove the macaroons and set aside.

4. Beat with a walking whip.

5: Roll out the macaroons.

6: Apply a thin dusting of flour to the board and roll out the loosened dough into a rectangle with a pressing stick. Roll it out with the four corners facing outward, so that it is easy to roll out the shape more evenly. The width of the rolled out dough should be the same as the width of the macaroons, and the length is three times the length of the macaroons.