A. Tartar materials: 270 grams of low gluten flour, 30 grams of high gluten flour, 45 grams of shortening, flakes of Maggie Lynn (wrapped with, is the vegetable butter) 250 grams of water 150 grams of water (according to the degree of softness and hardness of the dough to add gradually, do not all at once poured in).　 B. Egg tart water materials: 210 grams of whipping cream, 165 grams of milk, 15 grams of low gluten flour, 63 grams of sugar, 4 egg yolks, 15 grams of condensed milk (according to taste to decide whether to put or not.). After putting condensed milk, the milky flavor of the egg tart water will be more fragrant.)

2. Mix high flour with low flour, ghee and water, and mix into a dough. Do not pour in all the water at once, but add it gradually and adjust the softness of the dough with water, kneading until the surface of the dough is smooth and even. Wrap the dough in plastic wrap and let it rest for 20 minutes.

3. Wrap the slices tightly in plastic wrap and beat them with a French pin to thin them out a bit. In this way the macchine has good malleability. Without opening the plastic film, roll out the macaroons with a rolling pin. After rolling, the macarons should be about the same softness as the dough. Remove the macaroons and set aside.

4. On a lightly floured surface, roll out the loosened dough into a rectangle with a dough stick. Roll out the dough with all four corners facing outward, so that it can be easily rolled out to a more even shape. The width of the rolled out dough should be the same as the width of the marzipan, and the length of the marzipan should be three times the length of the marzipan.

5. Place the marzipan in the center of the sheet

6. Fold the sides over to enclose the marzipan. Then pinch one end shut.

From the pinched end, press the pasta sheet from top to bottom with the palm of your hand. When you reach the bottom end, pinch that end as well. Roll out the sheet, folding it in four like a quilt, and gently tap the top of the sheet with a pressing stick to roll it out again. This is the first fold. Turn the folded sheet outward, lightly tap the top of the sheet again with the pressing stick, roll it out into a rectangle, and then fold it again. This is the second fold. After folding, wrap the sheet tightly in plastic wrap and let it rest for 20 minutes.

7. Roll out the triple-folded sheet into a sheet that is 0.6cm thick, 20cm wide, and 35-40cm long. Use a wallpaper cutter to cut off the excess edges for shaping.

8. Roll up the sheet from the longer side.

9. Wrap the rolls in plastic wrap and place them in the refrigerator for 30 minutes to loosen.

10. Cut the rolls into slices about 1cm thick with a knife.

11. Dip the rolls in flour and place them in an ungreased tart mold, flour side up. Pinch it with two thumbs to form a tamale shape. Then oil the inside of the mold and mold it.

12. Egg tart water: 1. Put the whipping cream, milk and condensed milk, sugar in a small saucepan, heat over low heat, stirring as it heats, remove from the heat when the sugar dissolves, and let it cool slightly; then add the egg yolks and whisk to combine.

13. Finally, pour the egg tart water into the mold and bake.