Cooking Steps

1. 

   Step1:Pour in all the tarts. Knead into a smooth dough. Add water slowly. Rub hard until the powder absorbs all the water. Do not stick your hands.

2. 

   Step2:Some children's shoes ask if they need to be rubbed to the development stage? Ha ha. In fact, it's impossible to knead to the expansion stage after adding butter. Just knead hard and smooth.

3. 

   Step3:Wrap the plastic wrap. Refrigerate for 20 minutes. It doesn't matter if it's a little longer.

4. 

   Step4:Coat with butter and soften at room temperature. Next is the point. My first failure was here.

5. 

   Step5:Add the wrapped high gluten powder and stir evenly. The biggest difficulty of making crisp is the control of butter. If we use Michelin, these problems will not exist. But although Michelin is easy to operate, its taste and health are far worse than butter. We eat it at home. There is no need to play with ourselves+_ +The function of adding powder is to absorb the moisture of butte

6. 

   Step6:Put it into a fresh-keeping bag and roll it into thin sheets. I think the thinner the roll, the better the control. Refrigerate until it hardens again.

7. 

   Step7:Take the dough out of the table and spread it with a thin layer of flour and roll it up. It's three times the size of the butter slice.

8. 

   Step8:Fold it up and press out the gas insid

9. 

   Step9:The other side should be folded up. First press one end. Press it to the other end slowly. After exhausting the gas, press it to the other end.

10. 

    Step10:It's hot. Prevent butter leakage. Wrap the plastic wrap and put it into the refrigerator for 20 minutes. Relax the surface and harden the butter. Ha ha. In fact, if you find it's easy to operate. The dough can't be opened and retracted. If the butter doesn't leak, it can't be put into the refrigerator. The next several folds are the same as above

11. 

    Step11:Take out the refrigerator. Rotate 90 degrees to grow square

12. 

    Step12:Learn to fold the quilt again like wrapping butter. Then roll it into a rectangle and fold it for the last time. I think three times is enough for the novice. The taste is not bad.

13. 

    Step13:Roll it into a rectangle and roll it u

14. 

    Step14:Refrigerate with plastic wrap.

15. 

    Step15:Pour in all the egg tarts. Stir well. Put the powder first. Slowly add the liquid. Stir well. Because the powder finally. It must become pimple. Ha ha. If the sugar powder is used, stir it vigorously. The fine sugar we use can be heated to make the sugar melt.

16. 

    Step16:Take out the dough. Cut it into small pieces

17. 

    Step17:Dip in the powder on one side. Put the egg tart mould upward on the other sid

18. 

    Step18:It can be pinched a little higher because it's afraid that a little retraction will affect the beauty

19. 

    Step19:

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    Step20:

21. 

    Step21:

22. 

    Step22: