2, high flour, low flour, sugar, butter melted at room temperature (no butter here is replaced by tasteless vegetable oil,), water, salt. And into a smooth dough. (Here, you can also change the water into milk, which is a little more than the amount of water, because milk has less water than water, and slowly add it to the flour to master the moisture of the dough. )
3. Put the kneaded smooth dough into a fresh-keeping bag and relax for 20 minutes.
4. Put the fully refrigerated lard into a fresh-keeping bag and roll it into rectangular slices.
5. Roll the dough into a rectangle with the same length and three times the width of lard, (when rolling, stretch the four corners by hand. ) Put the lard in the middle and the dough will be 30% off. After 30% folding, the folding mouth goes down, and then it is folded by folding the quilt. Freeze for five minutes. (The purpose is to prevent lard from melting in the rolling process) Then roll it open, fold the quilt again, and fold the quilt three times at a time. Freeze for five minutes after each folding.
6. Roll the folded quilt dough into 0.5cm thick, 20cm wide and 35 ~ 40 cm long slices. Roll into a roll. Freeze in the refrigerator 15 minutes. The cut pieces are pinched into the egg tart mold by hand.
7. The practice of egg liquid is to mix milk, whole eggs, yolk and sugar until the sugar melts. Pour the tart water into the egg tart skin. Preheat the oven to 200 degrees. Bake for about 25 minutes.