[Egg tart] Ingredients: Tart crust: 135g low-gluten flour 15g high-gluten flour 20g ghee (butter can also be used) 125g margarine 75g water Tart water: 180g milk 10g low-gluten flour 10g egg yolk 2 grains white sugar 30

1 tablespoon of condensed milk. Method: Tart water: 1. Pour cake flour, sugar, milk, and condensed milk into a small pot and mix thoroughly to form a milk slurry. Heat over low heat until sugar is completely dissolved. 2. Break up the egg yolks and add the cooked ones.

Let the milk mixture cool slightly and then pour it into the beaten egg yolks. Mix thoroughly to form a water-based tart crust: 1. Pour the ingredients except margarine into a large container, add water little by little, and mix until it is as soft as an earlobe.

Smooth the dough, then wrap it in plastic wrap and let it rest for 30 minutes. 2. Put the margarine in a plastic wrap bag or place it between two layers of plastic wrap. Use a rolling pin to flatten it, or use a knife to cut it into pieces and put them together before rolling them out.

, roll it into a square piece about 5 mm thick. 3. Roll the relaxed dough into a dough that is as wide as the margarine and 3 times as long. Place the margarine in the middle of the dough, and fold the dough on both sides toward the middle.

, completely wrap the margarine and pinch the edges. 4. Rotate the dough wrapped with margarine 90 degrees, and then use a rolling pin to roll it out a little thinner. Start folding the quilt for the first time, that is, fold the upper and lower edges in half, and then

Fold both ends to the middle to form a quilt, wrap it with plastic wrap and place it in the refrigerator to rest for 20 minutes. 5. After taking out the dough, flatten it and roll it into a square dough. Follow the steps in step 4 to start folding the quilt for the second time, and then

Wrap in plastic wrap and rest in the refrigerator for 20 minutes. 6. Take out the dough, flatten it and roll it into a square dough. Follow step 4 to fold the quilt for the third time, then wrap in plastic wrap and rest in the refrigerator for 20 minutes. 7

. After taking it out, flatten the quilt, roll it into a square dough, and then roll it up. Divide the rolled noodles into 12 equal parts, and roll each equal part into a dough slightly larger than the mouth of the mold. 8. Spread into the mold

After the flour is evenly spread, pour out the excess flour. Place the rolled dough into the mold and press it lightly to make it fit. 9. Preheat the oven at 220 degrees for 10 minutes. At this time, pour the tart water into the tart shell until it is 8 minutes full.

Yes, place the baking sheet on the middle shelf at 220 degrees and bake for 20 minutes until it starts to color. I recommend this snack to you. There are many on Gourmet World and you can find your favorite flavor.