Low-gluten flour 220g

High-gluten flour 30g

Butter 40g

Butter (for wrapping in) 180g

Fine sugar 5g

Salt 1.5g

Water 125g

Milk flavor

Technique process

Number of Hours Consumption

Advanced Difficulty

Homemade Egg Tart Crust Steps

1

Prepare the ingredients.

2

Mix the flour with sugar and salt.

3

Leave 40 grams of butter at room temperature to soften it and add it to the flour.

4

Pour in the water and knead the dough. Do not pour in all the water at once, but add it according to the softness of the dough. Knead into a smooth dough, then wrap in plastic wrap and place in the refrigerator for 20 minutes to relax.

5

Cut 180g of the butter into small slices and line them up in a plastic bag.

6

Use a rolling pin to press the butter into a large sheet of even thickness. The butter will have softened slightly at this point, place in the refrigerator until it hardens again.

7

7: Take the dough out of the oven, apply a light dusting of flour to the surface, place the dough on the board, and roll it out into a rectangle about three times as long as the width of the butter sheet, and a little wider than the length of the butter sheet.

8

Remove the chilled, hardened butter sheet, remove the plastic wrap, and place the butter sheet in the center of the rectangle.

9

Flip one end of the pasta sheet toward the center over the butter sheet, and place the other end of the pasta sheet over it, thus wrapping the butter sheet in the pasta sheet.

10

Rotate the sheet of dough 90 degrees and use a rolling pin to roll it into a rectangle again. When rolling, roll from the center towards the four corners to make it easy to roll into a regular rectangle.

11

Fold one end of the pastry over toward the center.24. Roll out the three rounds of 4 folds of the completed sheet into a rectangle about 0.3CM thick. The lasagna pastry is ready.

12

Fold the other end of the pastry over to the center as well.

13

Fold the folded pastry in half again. This completes the first round of 4-folding.21. With the 4-folded sheet, wrap it in plastic wrap and place it in the refrigerator to chill and relax for about 20 minutes.22. Take the relaxed sheet out and repeat steps 16-21 for two more rounds of 4-folding. A*** perform 3 rounds of 4 folds.

14

Roll out the three rounds of 4-folding completed sheet into a rectangle with a thickness of about 0.3CM, and the lasagna pastry is ready. I was preparing it for a tart sheet, so I continued working and rolled the puff pastry up into a long strip.

15

Slice into 1cm thickness.

16

The dough is very soft, dip one side in a little flour and place it flour side up in the tart mold, finishing it with your hands.

17

The finished tart crust is really not good, and needs more practice.