Accessories: 20 grams of butter (for dough mixing), 90 grams of butter (for wrapping), 2.5 grams of fine sugar, 1 gram of salt and 60 grams of water.

Manufacturing steps of egg tart tow

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

2. Put 90 grams of butter in a fresh-keeping bag, roll it into sheets, and put it in the refrigerator for 20 minutes.

3. Take the mixed dough out of the refrigerator and roll it into rectangular slices.

4. Take out 90g of frozen flaky butter and wrap both sides like a quilt. All positions above the butter are guaranteed to be double-sided.

5. Then turn the dough upside down and fold it like a quilt. Put it in the refrigerator 15 minutes, then take it out, roll it into sheets again, and repeat the steps of folding the quilt. It was repeated three times.

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

7. Cut the rolled cylinder into small doses of 1 cm and press them on both sides.

8. Roll it into a sheet, preferably with a dimple.

9. Press the rolled dough into the egg tart mold and leave it for 15 minutes. (Placed to prevent cassava starch from shrinking after adding acid liquid)

10. Pour the tarting water for seven or eight minutes (the making of tarting water is not detailed, and there are many tutorials on beans and fruits).

1 1. put it in the oven, 220 degrees, fire up and down, 20 minutes. The hot egg tart is ready.