Step 1: First make the egg tart crust, prepare 500g of plain flour in a large bowl, add 60g of butter, 5g of salt, rubbing with your hands to disperse, so that the flour and butter are well mixed, and then add 280g of water and form a wadding, and then get down to knead the dough into a smooth ball of dough, don't knead the dough to the rise of the gluten, knead it well, use a knife to cut a cross cutter on the surface of the dough, but don't cut it off, and then put it in a wet saran wrap to chill for 1 hour. Wrap the dough in wet saran wrap, put it in a plastic bag and refrigerate for 1 hour.

Step 2: Prepare 250 grams of butter, cut it into thin slices, place it on top of greaseproof paper, wrap it in greaseproof paper, and roll it out with a rolling pin to make a rectangular butter sheet, try to roll it out as evenly as possible, and put it in the refrigerator with the dough after rolling it out to chill it for 1 hour.

Step 3: After an hour, take the dough out, put it on the board and roll it into a bigger cake, then take out the butter sheet, remove the greaseproof paper, put it in the middle of the big cake, fold the four sides to the center and wrap it up, wrap it up tightly, don't let the butter leak out, and then close the mouth facing down, then roll it into a big rectangular cake, fold the two sides to the center, and fold them again, so that it forms a four-folded long cake. This will form a four-folded rectangular pastry, packed with greaseproof paper or plastic bag, put into the refrigerator for another half an hour or more.

Step 4: After half an hour, take it out and continue to roll it into a large rectangular shape. Repeat the above operation, folding the two sides to the center, and then folding them again, and put it into the freezer for half an hour or more. When the time is up take it out, roll it out into a large rectangular pastry, brush the surface with a layer of water, then roll it up from one end, roll it up tightly, wrap it up in greaseproof paper again and continue to put it in the freezer for half an hour.

Step 5: Time, after freezing, take it out, cut it into 20-25 grams of a small dose, put each dose cut side up inside the tart mold, hand dipped in a little bit of water to prevent sticking, from the middle of the dose of dough outward pressure, the middle can be a little bit thinner, the edge of a little bit thicker, so that out of the more hierarchical, so that our tart crust will be I'm not sure if I'm going to be able to do that.

I used a pound of flour this time, made 40 egg tart crust, one time not eaten if you can put into a plastic bag, put in the refrigerator frozen, next time directly with very convenient.

Egg tart crust

Step 6: In a bowl, beat 2 eggs, whisked and added 200 grams of milk, and then add the right amount of sugar according to personal taste, mixing well, and then the egg with a strainer, (so that it will come out of the texture will be more delicate and smooth) pour the filtered egg into the egg tart crust, eight minutes full on it.

Step 7: preheat the oven in advance, upper and lower heat 200 degrees, put the good tart in, bake for 30 minutes, time our tart is ready, the crust is crispy, bite straight off the crumbs, inside the texture of the smooth and sweet, especially delicious.

Egg tart

The above is what I share the detailed practice of egg tart, egg tart skin production, although a little time-consuming, but we do more, put the refrigerator to freeze up, the next time you do it will be very convenient, so that the egg tart skin layered, bite bite on the crumbs, better than the outside to buy.