In the process of making egg tart skin, the butter (flaky ghee) in the formula mainly blocks the adhesion between the surface layers, so that the dough pieces are separated in layers. According to this principle, pastry can be used instead of this function. The formula of crisp oil is composed of oil and low-gluten flour, in which the oil can be lard and vegetable oil.

The practice of egg tart skin:

Soften 20g butter at room temperature, mix with low-gluten flour 110g, high-gluten flour15g, 2.5g of fine sugar, 60g of salt1g and water, and knead into smooth dough. Put the dough in a fresh-keeping bag and relax in the refrigerator for 20 minutes.

Put 90 grams of pastry into a fresh-keeping bag, roll it into sheets, and put it in the refrigerator for 20 minutes.

Take the mixed dough out of the refrigerator and roll it into rectangular sheets.

Take out 90 grams of frozen flaky pastry and wrap it as shown in the figure, with both sides wrapped like quilts.

Then turn the dough over and fold it like a quilt. Put it in the refrigerator for cold storage 15 minutes, take it out, then roll it into sheets again, and repeat the step of folding the quilt. * * * Repeat three times. (Note that it needs to be refrigerated every time. I just put it in the frozen layer for about seven or eight minutes this time. )

After the last cold storage, take it out, roll the dough into a rectangular dough sheet with a thickness of about 0.3cm, and roll it into a cylinder along one side.

Cut the rolled cylinder into small doses of 1cm, and press them on both sides.

Roll it into sheets, and it is best to have a small nest.

Press the rolled dough into the egg tart mold and leave it for 15 minutes. (Placed to prevent the tapioca from shrinking after adding tart liquid)

Pour in the tart water and it will be 78% full (the making of tart water will not be described in detail)

Put it in the oven, 220 degrees, fire up and down, 20 minutes. The hot egg tart is ready.