Tart skin: low flour 270g, high flour 30g, butter 45g, vegetable butter 180g, water 120g or so.

Egg tart water: 200g of whipped cream, 50g of milk15g of low flour15g, 60g of fine sugar, 4 egg yolks and 5g of condensed milk15g. After adding condensed milk, the milk taste of sour water will be more fragrant. I thought it was a little sweet when I made it last time, but I didn't put it this time)

Exercise:

1. Mix high-gluten flour, low-gluten flour, butter and water into dough. Don't pour all the water in at once, add it slowly, and adjust the hardness of the dough with water until the surface of the dough is smooth and uniform. Wrap the dough with plastic wrap and relax for 20 minutes.

2. Roll the vegetable butter thin until it is basically the same as the dough hardness.

3. Roll the loose dough into a rectangle. The width of the rolled vegetable butter slice is the same as that of the dough sheet, and the length is two-thirds of the length of the dough sheet. Put vegetable butter on the dough and align it on one side. Fold the dough in half, pinch the edge and wrap the vegetable butter to prevent it from leaking out.

4. Fold the kneaded dough in half, roll it into a rectangle, and fold it in half like a quilt. After folding, roll it slightly thinner and continue to fold it by 40%.

5. Wrap the plastic wrap and put it in the refrigerator for 20 minutes.

6. Repeat 4.

7. Roll the folded dough sheet into a large dough sheet with a thickness of 0.6CM, and cut out the tart with a lace mold.

8. Put the cut tart skin into the tart mold for setting.

9. Put the whipped cream, milk, condensed milk and sugar into a small pot and heat it on low heat. Stir while heating until the sugar melts. Leave the fire, let it cool, add egg yolk and mix well. Finally sift in the low flour and mix well. That's pungent water.

10, filter the tower water, pour it into the tower skin, and it will be seven minutes full.

1 1, preheat the oven to 230 degrees, and bake for about 15 minutes.