Steps for making egg tart crust

1. Soften 20 grams of butter at room temperature, mix with 110 grams of low-gluten flour, 15 grams of high-gluten flour, 2.5 grams of fine sugar, and 1 salt. grams, 60 grams of water, and knead into a smooth dough. Put the dough into a plastic bag and place it in the refrigerator to rest for 20 minutes (use a plastic bag to prevent air drying, and refrigerate it to relax the dough and prevent the butter from melting)

2. Put 90 grams of butter into the plastic bag, Roll into a sheet and place in the refrigerator for 20 minutes. (It’s not easy to roll out. It’s easy to break the ziplock bag when rolling it out. I broke the butter into small pieces first and then rolled it out)

3. Take the mixed dough out of the refrigerator. Roll out into a rectangular shape.

4. Take out 90 grams of flaky butter from the refrigerator and wrap it in as shown, wrapping both sides like a quilt. (Make sure there are two layers of sheets everywhere above the wrapped butter).

5. Then turn the dough piece over and fold it like a quilt. Put it in the refrigerator for 15 minutes, take it out, then roll it into a sheet again, and repeat the steps of folding the quilt. ***Repeat three times. (Note that it needs to be refrigerated every time. This time, I just put it on the frozen layer for about seven or eight minutes.)

6. After refrigeration for the last time, take it out and roll the dough into a thickness of about 0.3 cm rectangular dough sheet, roll it into a cylinder along one side.

7. Cut the rolled cylinder into 1cm pieces and press on both sides.

8.? Roll it into a sheet, it is best to have a small nest.

9. Press the rolled dough piece into the egg tart mold and leave it for 15 minutes. (The placement is to prevent the tart shell from shrinking after adding the tart liquid)

10. Pour in the tart water until it is seven to eighty percent full (the preparation of the tart water will not be described in detail, Douguo has many tutorials)

11. Put it in the oven at 220 degrees, heat up and down, for 20 minutes. The warm egg tarts are ready. I added yellow peach! (Note: The oven needs to be preheated 5 minutes in advance)