Low gluten flour 1 10g high gluten flour 15g

Butter (for flour mixing) 20g butter (for wrapping) 90g.

Fine sugar 2.5g salt 1g

Water 60g

Steps of making egg tart skin

1. Soften 20g of butter at room temperature, mix with low-gluten flour 110g, high-gluten flour15g, 2.5g of fine sugar, 60g of salt1g and water, and knead into smooth dough. Put the dough in a fresh-keeping bag and relax it in the refrigerator for 20 minutes (fresh-keeping bag is used to avoid air drying, and refrigerator is used to relax the dough and prevent butter from melting)

2. Put 90 grams of butter into a fresh-keeping bag, roll it into pieces, and put it in the refrigerator for 20 minutes. It's not easy to roll. It's very easy to break the fresh-keeping bag when rolling. I break the butter into small pieces first, and then roll it.

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

4. Take out 90 grams of frozen flaky butter, wrap it as shown in the figure, and wrap both sides like a quilt. (All positions above the wrapped butter are guaranteed to be two-faced).

5. Then turn the dough over and fold it like a quilt. Put it in the refrigerator for cold storage 15 minutes, take it out, then roll it into sheets again, and repeat the step of folding the quilt. * * * Repeat three times. (Note that it needs to be refrigerated every time. I just put it in the frozen layer for about seven or eight minutes this time. )

6. After the last cold storage, take it out, roll the dough sheet into a rectangular dough sheet with a thickness of about 0.3cm, and roll it into a cylinder along one side.

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

8. Roll it into a sheet, and it is best to have a small nest.

9. Press the rolled dough into the egg tart mold and leave it for 15 minutes. (Placed to prevent the tapioca from shrinking after adding tart liquid)

10. Pour in the tart water for seven or eight minutes (there are many tutorials for making tart water)

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! (Note: The oven needs to be preheated for 5 minutes in advance)

How to make egg tart skin video

Tips

This is a recipe for making egg tart skin, and it does not contain 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 for kneading and the other is for wrapping, which should be weighed separately.