What to use: 150g of medium gluten flour, 10g of sugar, 20g of butter (kneaded into the dough), 75g of water, 3g of salt, 75g of butter (wrapped into the crust)

Egg Tart Crust (Homemade) Directions ?

1, butter flour knead.

2, add butter flour, add water and knead into a ball.

3, dough wrapped in plastic wrap refrigerator for 30 minutes.

4, softened butter on silicone paper (larger silicone paper).

5: Fold back the silicone paper and roll out the butter.

6, butter wrapped, put in the refrigerator.

7: Take out the dough and roll it out to triple the butter.

8, put the butter.

9: Fold back the sides.

10: Place on silicone paper and roll out.

11, fold the first four folds.

12, roll out and fold the second four folds, wrap and put in the refrigerator for 20 minutes.

13: Take the dough out of the refrigerator for the second time and roll it out.

14: Fold the dough into another three folds.

15: Roll it out.

16: Roll up and freeze for 15 minutes.

17: Freeze, remove, and coat with dry flour.

18: Cut, divide into 14 portions and coat with flour.

19: Take one and roll it out, put it into the mold.

20, put in the refrigerator to freeze.