1. After the butter is softened, add flour and knead it into pieces. Add salt, sugar and water and stir.

2. Knead the dough by kneading and put it in the refrigerator for one hour.

3. Take it out and roll it into a square. The butter is as hard as the dough and roll it into a slightly smaller square.

4. Fold the dough and wrap it in butter

5. "Length"

6. Fold from one third.

7. Fold it in half from the other third, put it in plastic wrap and refrigerate for 30 minutes.

8. Take it out and repeat steps 5-7, then put it in plastic wrap and refrigerate for 30 minutes.

9. Take it out and repeat steps 5-7, then put it in plastic wrap and refrigerate for 30 minutes.

10. Take it out and roll it into a rectangle or a square with a thickness of 3mm.

1 1.

12. Then put the dough into the egg tart mold.

13. At this time, prepare egg tart water and add sugar to the eggs.

14. Boil milk to 90 degrees.

15. After the eggs and sugar are melted,

16. Slowly pour the boiled milk into the egg liquid.

17. Filter it again

18. put it into an egg tart mold, preheat it in the oven at 220 degrees, heat the middle layer, and bake it 15-20 minutes.