The glutinous rice balls wrapped in egg tart skins need to be solved. The tart crust must be thawed completely before it can be baked in the oven until the bottom is slightly dry, about two and a half hours. The baked skin sticks easily and becomes hard, making it difficult to crisp.

During the production process, sometimes the dough needs to be refrigerated to relax. Relaxation means letting the dough rest for a while so that the dough can stretch and become easy to roll out without shrinking.

However, it does not need to be relaxed every time it is folded. It should be determined according to the state of the dough. If the dough is easier to roll out, it can be folded twice in a row and then relaxed. However, if the dough is difficult to roll out or the butter becomes soft and begins to leak, it needs to be refrigerated and rested immediately.

In addition, in order to better preserve the egg tart shell, after the egg tart shell is made, you can sprinkle a layer of dry powder on the surface (to prevent it from sticking after rolling), then roll it up and put it in the refrigerator. Keep for about a week.

When using, leave it at room temperature for a while. After it becomes soft, you can open it for use (you don’t need to open it if you are making egg tarts). If you need to store it for a longer period of time, you can put it in the freezer. It can be stored for a month or even longer. Just let it thaw at room temperature before use.