The reason why the egg tart skin is not brittle may be that the dough is not folded and kneaded repeatedly during the production process, so there is no layering of oil and dough, which leads to the egg tart skin not brittle. It may also be because when baking egg tarts, they are always baked on the first floor of the oven, which leads to oil accumulation at the bottom of the egg tarts and no crispy feeling.

The correct baking method should be to preheat the oven to 200℃, and then turn on the upper and lower fire (the heating tube inside the oven). When baking, put the baking tray in the middle and lower layer (penultimate layer) for about 20 minutes, then move the baking tray to the middle layer for about 5 minutes to make the egg tart water-colored, otherwise the bottom of the egg tart is easy to accumulate oil and not brittle.

Egg tart consists of tart skin and tart water. If you want to make an egg tart delicious, you need to make a thousand layers of cake first. Melaleuca pastry is made by wrapping butter with pastry, and then repeatedly folding and kneading to form hundreds of layers. When baking, the moisture in the cake is evaporated by high temperature, which makes the cake expand under the impact of steam and form a layered cake.