How to make Junzhi egg tarts?

Soften 20g of butter at room temperature, mix with flour, sugar, salt and water, and soften into a small dough with a smooth surface~

Put the dough in the refrigerator to rest for half an hour

Wrap 65g of butter in a plastic bag, use a rolling pin to beat it into a thin slice of about 0.2mm. If it is soft, you can put it in the refrigerator to harden

Roll out the relaxed dough into a piece of dough. The area is 2-3 times the size of the butter. Wrap the butter and roll it out again into a rectangular shape. Then fold both sides of the rectangle towards the middle and then fold it in half again. Form into a four-layered pancake. Place in the refrigerator to rest for 20 minutes.

After resting, take it out of the refrigerator and roll out the four-layered dough into a rectangular shape again. Fold it into four layers and put it in the refrigerator. Repeat four times.

For the last time, roll the dough into a rectangular shape, roll it up from one end, and roll it into an egg roll, leaving as little space as possible in the middle.

Cut this egg roll-like dough into slices about 1cm thick. Take a piece and press it into the egg tart mold

Mix the egg tart water and pour it into the tart shell until it is seven-quarter full~

Preheat the oven to 200 degrees for ten minutes and put it in Bake in the oven for about 7 minutes, until the egg tart water rolls and browned black spots appear~