1.

Mix high gluten flour and low gluten flour.

2.

Then add salt.

3.

Sugar

4.

Slice the butter.

5.

Then roll the rolling pin flat.

6.

marvelous

7.

Soft dough

8.

Roll it into dough twice the size of butter.

9.

Cover with butter

10.

Then fold the two sides in half.

1 1.

Now it's coming from the other side

12.

The two sides are merging.

13.

Then roll it into dough from scratch.

14.

Fold both sides in half.

15.

Fold in half at both ends

16.

Fold it into pieces and put it in the refrigerator 15 minutes.

17.

Repeat the above actions for 5-6 times, each time for 15 minutes -20 minutes, then take it out and fold the dough again.

18.

Roll it into a skin next time.

19.

reach

20.

Then cut into small pieces of different sizes.

2 1.

Crush a piece.

22.

Put it into the egg tart mold.

23.

24.

Make according to the shape of the mold

25.

This is the finished egg tart skin.

26.

Isn't that great?