Exercise:
1, low flour 1 10g high-gluten flour 15g, and put them into a container.
2. Add 20g of butter that softens at room temperature.
3. Add water and knead into dough. Cover with plastic wrap and let the dough stir for half an hour.
4. Put 90g butter into a food bag, roll it into square slices, and freeze it in the refrigerator.
5. Roll the dough twice as long as the butter slices.
6. Wrap it in butter, roll it into pieces, fold it in half and put it in the refrigerator. When the butter in the dough hardens, take it out, fold it in half twice and put it in the refrigerator again.
7. Take out the frozen cakes and roll them into rectangular slices, roll them into rolls and cut them into sections.
8. Put the incision into the mold.
9. Squeeze into the mold and knead into the bottom of the egg tart by hand.
10. Cook whipped cream, white sugar and milk until the sugar is completely melted, add low-gluten flour, mix well, mix with beaten egg yolk to make tart water, and pour into the mold for 8 minutes.
1 1, put in an oven preheated to 250 degrees, middle layer. Preheat and bake for about 15 minutes.
12, the baked egg tart is crisp outside and tender inside.