1. Soften 20g of butter at room temperature, mix with 110g of low-gluten flour,15g of high-gluten flour, 2.5g of fine sugar,1g of salt and 60g of water, and knead into smooth dough. Put the dough in a fresh-keeping bag and relax in the refrigerator for 20 minutes.

2. Put 90 grams of butter in a fresh-keeping bag, roll it into sheets, and put it in the refrigerator for 20 minutes.

3. Take the mixed dough out of the refrigerator and roll it into rectangular slices.

4. Take out 90 grams of frozen flaky butter, wrap it as shown in the figure, and wrap both sides like quilts. 5。 Then turn the dough over and fold it like a quilt. Put it in the refrigerator 15 minutes, then take it out, roll it into sheets again, and repeat the steps of folding the quilt. It was repeated three times. 6. After the last refrigeration, take it out, roll the dough into a rectangular dough with a thickness of about 0.3 cm, and roll it into a cylinder along one side.

7. Cut the rolled cylinder into small doses of 1 cm and press them on both sides.

8. Roll it into a sheet, preferably with a dimple.

9. Press the rolled dough into the egg tart mold and leave it for 15 minutes.

10. Pour the tart water into 78% full.

1 1.？ Put it in the oven, 220 degrees, fire up and down, 20 minutes. The hot egg tart is ready. I added yellow peaches! Tip: This is a recipe for making egg tart skins. It contains no egg tart liquid. The method is not difficult, but it takes a little time. The amount of ingredients can make about ten egg tart skins. One part of butter is used for kneading dough and the other part is used for wrapping. These two parts should be weighed separately.