Cooking Steps

1. 

   Step1:Prepare the raw materials for tarting skin-1, 110g low gluten powder + 15g2 high gluten powder, 20g salt free butter (melted into liquid) + 80g salt free butter (sliced) = 100g3, 2.5G soft white sugar + 1g4 salt, 60g pure water (about

2. 

   Step2:Mix two kinds of flour, salt, sugar and liquid butter. Slowly add pure water and knead into dough.

3. 

   Step3:Flatten the dough after kneading. Wrap it with plastic wrap. Refrigerate it for 20 minutes. Let it relax.

4. 

   Step4:During the cold storage of dough, let's prepare tarting water. Ingredients: egg yolk, 2 pieces of broken soft white sugar, 40g, animal cream, 100g, pure milk, 70g, low gluten flour, 78

5. 

   Step5:Pour the above ingredients into a bowl. Stir evenly (the soft white sugar melts completely, and the flour does not agglomerate

6. 

   Step6:Then deal with the sliced butter just mentioned. Prepare a fresh-keeping bag. Spread the butter in the bag. Spread it as much as possible.

7. 

   Step7:Use a rolling pin to press the cake into a rectangle. The thickness is about 23 mm. After pressing, put it into the refrigerator and refrigerate until it hardens.

8. 

   Step8:Take out the dough that has been refrigerated and relaxe

9. 

   Step9:1. Roll the dough into a rectangle (about 23 times the length of the butter cake). 2. Put the frozen butter cake in the middle. 3. Fold it in half and wrap it around. 4. Roll the dough into a rectangle (about 2 mm thick) with butter inside

10. 

    Step10:Roll up like this

11. 

    Step11:Cut into 1 cm thick piece

12. 

    Step12:You can see it layer by layer. Butter and pasta are interlaced

13. 

    Step13:As shown in the figure below, the dough is moistened with flour. Use your hands to mold along the egg tarts. Note: it is thin and even, especially at the bottom. It must be thin, or there will be water when baking. It is not crispy.

14. 

    Step14:Ah, oh, I've done a lot. Ha ha. Come on, greedy people

15. 

    Step15:When the tarts are ready, they need to be relaxed for 20 minutes. They can be kept in a low temperature place. They can also be refrigerated. In this way, they can avoid shrinking when they are baked for a while and prevent the tarts from overflowing. Then pour in egg tarts. 70% or so. Don't overfill.

16. 

    Step16:Preheat oven at 220 ℃ for 5 minutes. Bake at 220 ℃ for 20 minutes (first in the middle layer for 15 minutes, then in the upper layer for 5 minutes

17. 

    Step17:Take out the fragrant drops ~ ~ you can start. Would you like to have a try?

18. 

    Step18:

19. 

    Step19: