Ingredients: 250g flour, 2g salt, 5g sugar, cold water 130g, 40g butter (dough), 240ml pure milk, 4 eggs and 30g sugar.

Step 1: Add 2g salt to 250g flour to increase gluten, add 5g white sugar and stir well, then slowly pour in 130g cold water, stir with chopsticks until there is no dry flour, add 40g butter, knead into soft dough, seal and put in the refrigerator for 30min. 160g butter, put it between two pieces of plastic wrap, then roll the butter into rectangular thin slices with a rolling pin and put it in the refrigerator for setting.

Step 2: Take out the dough and roll it into rectangular slices, which are about three times the size of butter slices. Then spread butter in the middle of the dough pieces, fold the dough pieces on both sides in half, wrap them in butter, roll them out with a rolling pin, and then fold them in half and put them in the refrigerator 15 minutes.

Step 3: Roll out the frozen dough again with a rolling pin, fold it like a quilt, and put it in the refrigerator 15 minutes. After repeating this for three times, roll the dough big and thin, roll it from the short side to the other side, cut it into small pieces of 15, put the small pieces into the egg tart mold, and press it with your thumb along the middle while pressing.

Step 4: Mix 240ml pure milk with 4 eggs and 30g sugar. This is egg tart liquid. Pour the egg tart liquid into the finished egg tart skin, and it will be nine minutes full. Put it in a preheated oven and bake at 200 degrees for 25 minutes.

In this way, our egg tart is ready. The layering of the egg tart is very rich and crisp. Egg tarts are rich in milk and eggs. They are very delicious. Like friends, try it quickly.