How to make homemade tart shell

Steps for making tart crust

1.? Soften 20g of butter at room temperature, mix with 110g of low gluten flour, 15g of high gluten flour, 2.5g of granulated sugar, 1g of salt, 60g of water and knead into a smooth dough. Put the dough into a plastic bag and put it into the refrigerator to relax for 20 minutes (use a plastic bag for fear of air-drying, refrigerate for relaxing the dough and preventing the butter from melting)

2.? Put 90 grams of butter into a plastic bag, roll it out into a sheet, and put it in the refrigerator for 20 minutes. (It's not too easy to break the plastic bag while rolling, so I make the butter into small pieces first and then roll it out)

3.? Remove the dough from the refrigerator and roll it out into a rectangular sheet.

4.? Remove the refrigerated 90 grams of butter from the sheet and wrap it in as shown in the picture, wrapping both sides like a quilt. (Make sure there are two layers on top of the butter in all the places).

5. Then turn the dough piece over and fold it like a quilt. Place in the refrigerator for 15 minutes, then roll out the sheet again and repeat the quilting process. ***Repeat three times. (Note that each time you need to refrigerate, this time I did I put it in the freezer for about 7 or 8 minutes.)

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

7.? Cut the rolled cylinder into 1cm small dosage, and press it with sticky side on both sides.

8. Roll into a sheet, there is a small nest is best.

9.? Press the rolled out sheet into the tart mold and leave it for 15 minutes. (The reason for this is to prevent the crust from shrinking when the tart liquid is added)

10.? Pour in the tart water 7/8 full (I won't go into details about making tart water, Douguo has a lot of tutorials)

11.? Put in the oven, 220 degrees, upper and lower heat, 20 minutes. Warm tart is ready. I added yellow peaches oh! (Note: Preheat the oven for 5 minutes)

Tips

This is a tart crust recipe, not a tart liquid recipe. The method is not difficult, but a bit time-consuming. The amount of ingredients can probably make ten egg tart crusts, one for the butter is used for mixing and one for wrapping in, to be weighed separately.