Cooking Steps

1. 

   Step1:First, make the custard skin. First, mix the flour, salt, sugar and other high and low gluten in the basin. Cut 40 grams of butter into small pieces and soften them in advance. Put them into a basin and mix them with your hands.

2. 

   Step2:Add 120 grams of water. You can add it a little bit. Note that the dough cannot be soft.

3. 

   Step3:Knead the dough by hand. Look at the hardness of the dough. When it's soft, add some high tendons

4. 

   Step4:Cut the dough with a knife, wrap it with plastic wrap and refrigerate it for 30 minutes to rela

5. 

   Step5:Dough relaxation time comes first to make and wrap in butter. 180g of dough is cut into pieces in advance and softened at room temperature. Put it in a fresh-keeping bag. Roll it with a rolling pin into a rectangle with a thickness of 2mm. Put it in the refrigerator for half an hour

6. 

   Step6:Refrigerated dough rolled into a rectangle three times larger than butter slice

7. 

   Step7:Put the butter in the center of the doug

8. 

   Step8:Fold the left dough over the butter and cover the butte

9. 

   Step9:Turn right to lef

10. 

    Step10:Fold the three sides and hold them tightly by hand. Do not leak oil

11. 

    Step11:Use a rolling pin to roll the oilskin into a rectangle, then fold it to the center like a quilt

12. 

    Step12:Half discount. Four floors in tota

13. 

    Step13:Put the plastic wrap in the refrigerator for half an hour (repeat steps 6-13 three times, except for step 7. That is, fold it three times in total). After refrigeration, the butter will be hard first, don't roll it out. If it's a little soft, then roll it out, it's not easy to break the skin and leak oil

14. 

    Step14:Finally, take out the folded pastry and put a little high gluten flour on the chopping board. Roll it into a 2mm rectangular patch with a little softness

15. 

    Step15:Roll from bottom to top to form a cylinder. Pay attention to roll tightl

16. 

    Step16:Put on the plastic wrap and refrigerate. This time, freeze for 20 minutes to make the roll hard and easy to cut

17. 

    Step17:Take out the frozen oil skin and cut it into 1.5cm thick segment

18. 

    Step18:Use your hands to press into a circle slightly larger than the tarting film. Sprinkle some dry powder on the bottom to demould and put the dough into the tarting film. Use your hands to press the bottom as thin as possible to make the egg tarts well cooked

19. 

    Step19:The dough is slightly higher than the tarting film because it needs to be retracted when baking. I can make about 22 egg tarts with these ingredients. Refrigerate and relax for 20 minutes.

20. 

    Step20:Making tarts. A spoonful of custard powder in a milk po

21. 

    Step21:Use a little milk to boil. Add 100g cream. 85g milk. Add sugar. Add a spoon of condensed milk. You can't leave it alone. Stir it well and put it on the fire. Boil it while stirring. Don't forget to boil it to 60

22. 

    Step22:

23. 

    Step23:

24. 

    Step24:

25. 

    Step25:

26. 

    Step26:

27. 

    Step27: