2, 20g of butter naturally softened, 110g of low gluten flour, 15g of high gluten flour, 2.5g of sugar, 1g of salt, 60g of water, together with the mixture, kneaded into a smooth dough. Put the kneaded dough into a plastic bag and put it into the refrigerator for 20 minutes to relax.
3. Put 90g of butter into a plastic bag, roll it into a sheet, and put it into the refrigerator for 20 minutes to chill.
4: Take the dough out of the fridge and roll it into a rectangular sheet.
5: Remove the 90g of butter from the refrigerator and wrap it in the dough, folding it in on both sides like a quilt. (Make sure there are two layers on top of the butter in all positions.)
6: Turn the sheets over and fold them over like a quilt. Place in the refrigerator for 15 minutes and remove, then roll out again and repeat the quilt steps. ***Repeat three times. (Note that each time you need to refrigerate, this time I do I put it in the freezer for about 7 or 8 minutes.)
7. After the last refrigeration, take it out, roll out the dough into a rectangular sheet with a thickness of about 0.3cm, and roll it into a cylinder along one side.
8: Cut the rolled cylinder into 1cm dosage pieces, and press down on both sides with sticky sides.
9: Roll out the dough into a sheet with a small nest.
10, the rolled out sheet pressed into the tart mold, placed for 15 minutes, the tart crust is ready.
11: Pour in the tart liquid seven or eight minutes full.
12, put into the oven, 220 degrees, upper and lower heat, 20 minutes. Warm tart is ready. (Note: Preheat the oven for 5 minutes beforehand)