A. Tartar materials: 270 grams of low gluten flour, 30 grams of high gluten flour, 45 grams of shortening, flaky Maggie Lynn (wrapped with, is the vegetable butter) 250 grams of water 150 grams of water (according to the degree of softness of the dough and gradually add, do not all at once poured in).

B. Egg tart water materials: 210 grams of whipping cream, 165 grams of milk, 15 grams of low gluten flour, 63 grams of sugar, 4 egg yolks, 15 grams of condensed milk (according to taste to decide whether to put or not.). After putting condensed milk, the milky flavor of the egg tart water will be more fragrant.)

2, high flour and low flour, ghee, water mix, mix into dough. Don't pour all the water in at once, add it gradually and adjust the softness of the dough with water, knead until the surface of the dough is smooth and even. Wrap the dough in plastic wrap and let it rest for 20 minutes.

3. Wrap the slices tightly in plastic wrap and beat them with a FrenchPin to thin them out a bit. This way the macchine has good ductility. Without opening the plastic film, roll out the macaroons with a rolling pin. After rolling, the macarons should be about the same softness as the dough. Remove the macaroons and set aside.

4: On a lightly floured surface, roll out the loosened dough into a rectangle with a dough stick. Roll it out with all four corners facing outward, so that it is easy to roll out the shape more evenly. The width of the rolled out dough should be the same as the width of the marzipan, and the length of the marzipan should be three times the length of the marzipan.

5. Place the macchiato in the center of the sheet

6. Fold the sides over to enclose the macchiato. Then pinch one end.

From the pinched end, press the pasta sheet from top to bottom with the palm of your hand. When you reach the bottom end, pinch that end as well. Roll out the sheet, folding it in four like a quilt, and gently tap the surface of the sheet with a pressing stick to roll it out again. This is the first fold.

Turn the folded sheet of dough outward, lightly tap the surface of the sheet again with the pressing stick, roll it out into a rectangle, and fold it again. This is the second fold. After folding, wrap the sheet tightly in plastic wrap and let it rest for 20 minutes.

7: Roll out the dough into a sheet with a thickness of 0.6cm, a width of 20cm, and a length of 35-40cm. Use a wallpaper cutter to cut off the excess edges for shaping.

8. Roll up the sheet from the longer side.

9: Wrap the rolls in plastic wrap and place them in the refrigerator for 30 minutes to loosen.

10: Use a knife to cut the rolls into slices about 1cm thick.

11: Dip the rolls in flour and place them in an ungreased tartlet mold, flour side up. Pinch it into a tamale shape with two thumbs. Then oil the inside of the mold and mold it.

12, egg tart water practice: 1. whipping cream, milk and condensed milk, sugar in a small saucepan, heat over low heat, stirring while heating, until the sugar dissolves when removed from the heat, slightly cooled; then add the egg yolks, stirring well.

13, and finally pour the egg tart water into the mold and bake.