I, tart skin easy to do
1, in addition to the maggie lymph materials poured into a large container, water added a little bit, and into a earlobe soft smooth dough, and then wrapped in plastic wrap relaxation 30 minutes
2, the maggie lymph in a plastic bag or between 2 layers of plastic wrap, with a rolling pin to flatten it, or use a knife to cut into pieces put together and then rolled! Roll out the dough into a rectangle about 5mm thick
3. Roll out the loosened dough into a sheet 3 times as wide as the margherita and place the margherita in the middle of the sheet, folding the two sides of the sheet into the center to enclose the margherita completely and then pinch the edges tightly
4. Rotate the wrapped margherita sheet by 90 degrees and then roll it out with the rolling pin to make it a little thinner, and then start the first folding of the quilt. Fold the top and bottom edges to the center, then fold the ends to the center, fold the quilt and wrap it in plastic wrap and put it in the refrigerator for 20 minutes
5. Remove the dough and then flatten it into a quadrangle and roll it out, then start the second folding of the quilt according to step 4, then wrap it in plastic wrap and put it in the refrigerator for 20 minutes
6. The dough, and then rolled up, the rolled noodles evenly divided into 12 equal parts, each equal part rolled into a slightly larger than the mouth of the mold crust
7, the mold sprinkled with flour and wipe out the excess flour, the rolled out crust into the mold and gently press, so that it is close to the edge
8, preheat the oven at 220 degrees for 10 minutes, this time, the tart water into the tart crust can be 8 full, the baking dish on the middle layer! Bake at 220 degrees for 20 minutes to color.
Second, the production method 2, 1, in a thin layer of flour on the panel, take out two fly pie crust
2, two fly pie crust stacked together.
3. Roll out the stacked piecrusts into square pieces
4. Roll the rolled out piecrusts into cylinders, slightly tighter. Wrap the rolled crust in plastic wrap and place in the freezer for 20 minutes to loosen.
5: Remove from the roll and cut into 12 equal pieces.
6, two dough to make a tart crust, so take two dough at a time
7, fold the two dough, flatten it, roll it into a round shape
8, put the tart crust into a tart mold, press the tart crust according to the shape of the mold to flatten it more evenly, and squeeze a little bit more around the edges
9, pour the finished tart water into the tart crust, until it is eight minutes full, don't overfill, too much. It will overflow during the baking process.
Three, homemade egg tart crust practice steps
1, ready to prepare the ingredients.
2, flour and sugar, salt mix.
3, 40 grams of butter at room temperature to soften, add to the flour.
4: Pour in the water and knead the dough. Don't pour in all the water at once, but add it according to the softness of the dough. Wrap the dough in plastic wrap and refrigerate for 20 minutes.
5. Cut 180g of the butter into small slices and place in a plastic bag.
6: Using a rolling pin, press the butter into a large, even-thick slice. This time the butter will be slightly softened, put it in the refrigerator until it hardens again.