2, weigh about 270g or so of low gluten flour, and then weigh about 30g or so of high gluten flour, add a little water to mix the flour.
3, weigh about 250g of margarine and 100g of margarine each piece, cut 100g of margarine into thin strips and then cut into small pieces. Put the small pieces of margherita into the flour and continue to mix, add a little water halfway through, knead the dough into a smooth surface can be wrapped in plastic wrap to wake up for 20min.
4, take about 250g of margherita, the piece of margherita wrapped tightly in plastic film, using a rolling pin to beat, to beat the margherita a little thinner. Roll out the margarine into a rectangle and put it in the refrigerator for 15min.
5. Flour the surface of the case with a thin layer of flour and roll out the dough into a rectangle on the board.
6: Place the margherita sheet in the center of the rectangle, fold one section of the rectangle over the margherita, fold the other end over, and close it face down.
7, with a rolling pin again rolled into a rectangle, the two sides to the center folded over, and then folded from the center, with plastic wrap will be folded sheet wrapped, placed in the refrigerator for 20min.
8, chilled sheet of dough out, rolled out into a rectangle again, the entire process of making a **** repeat the folding of the 3 times. After the lasagna pastry is done, rolled into a thickness of about 0.3cm sheet, rolled up along one side, the pastry rolled into a cylinder, with plastic wrap will be rolled into the refrigerator for 30min, so that the face for relaxation.
9, take out the relaxed dough rolls, cut into 1cm thick small doses with a knife. Dust one side of the dessert with flour, shape it into a ball, put it into a tart mold, and use your thumb to pinch the dessert into a tart shape.
10, so the tart crust is ready. You can pour the tart liquid directly into the tart, or put it in the refrigerator for later.