Step 1 Knead all dough materials evenly without forming a film. The dough is not soft, but it keeps the hardness of the thin butter slices in cold storage. )

Step 2: Wrap the butter in oil paper and beat it into a square of 12cm, and refrigerate it for later use.

Step 3 Take the dough out of the refrigerator and dry it into large pieces, the width is about 12cm, which is the same as the length of butter and twice the length of butter, so it can be wrapped just right.

The fourth step is to put the butter in the middle and wrap it to minimize overlap. Tidy up the corners a little and pinch them tight.

Step 5: Wrap it all up. If the dough feels a little soft and the butter is soft, wrap it directly with plastic wrap, put it in the freezer, take it out after 45 minutes, and roll it along the seam.

Step 6: The rolling length is 2-3 times of the original square (the photo is taken horizontally).

Step 7: Fold for the first time, refrigerate for 45min minutes, take it out and roll it, and roll it back and forth alternately.

Step 8: Roll it 2-3 times longer (and take a picture horizontally again).

Step 9: the second time, 30% off, wrapped in fresh-keeping bags, and put in the refrigerator for 45 minutes.

Step 10 Take it out, roll it into about 20*40cm, then roll it up, wrap it with plastic wrap and refrigerate it 1 hour (the thickness is about the bottom of the egg tart mold or slightly larger).

Step 1 1 Cut into 20g (25g if the bottom of the egg tart is large).

Step 12 section

Step 13: Push while turning (two thumbs are in the mold and the other fingers hold the outer edge of the egg tart shell and push quickly). The rest can be refrigerated first, and the butter will be easily mixed when it melts.

Step 14 turns faster.

The edge of step 15 must be higher than the mold.

In this way, the skin of the egg tart is ready, and you only need to pour the egg liquid to make the egg tart.