300 grams of low-gluten flour +3 grams of salt +40 grams of butter, the butter is crushed and mixed into the flour. If there is no butter, you can use corn oil or edible oil instead, add150g of water and knead into dough.
Knead the dough, cut it into crosses, wrap it in plastic wrap, and put it in the refrigerator for 30 minutes. The function of refrigeration is that butter is easy to form, and without refrigeration, it will not form stratification.
Then slice 150g butter, wrap it in oil paper, roll it into a 30cm-wide slice, roll it into a slice, add the butter slice, fold it, turn it over and roll it thin.
Fold it like a quilt, wrap it in oil-absorbing paper and refrigerate for 30 minutes. Take out the dough, roll it thin again, fold it again, and refrigerate for 30 minutes. Take out the dough, roll it up, wrap it in oil paper, and refrigerate for 30 minutes. We only operate these steps to stratify the dough. The more layers, the better. I used to make shortbread, similar to this one.
Take out the dough after refrigeration, rub it long and cut it into small portions, just like dumpling skin, cut it according to the size of your iron box, not too thick.
Add the tin foil wrapper, pinch it outward from the middle, and roll the edge up to the tin foil wrapper, so that it will not loosen and deform when baking, so that the egg tart wrapper is ready and put in the refrigerator for later use. If you hadn't eaten it then, you should have put it in the refrigerator.
We are making some egg tart liquid,100g milk, 2 egg yolks, add a spoonful of sugar, stir well and filter out impurities. Don't have too many eggs, it won't taste good.
Pour the egg mixture into the tart skin until it is 7 minutes full. Dried fruits such as raisins and dried cranberries can also be added to enrich the taste.
Heat the oven up and down to 200 degrees, preheat it for 5 minutes, and bake the egg tart in the oven for 20 minutes. When baking, pay attention to the heat to avoid burning. The first time I baked it, I walked away for a while with 2 minutes left, and it burned when I came back, especially in the last few minutes, because the temperature of each oven was different.
Turn off the fire when the surface is golden, so that the delicious egg tart is ready. The method of making egg tart skin is the same as that of making shortbread. If you feel that the big dough is not easy to operate, you can also make it into small dough one by one, and the effect is also very good.