Cooking Steps

1. 

   Step1:Soften 20g butter at room temperature. Mix with 110g low gluten flour, 15g high gluten flour, 2.5G sugar, 1g salt and 60g water to form smooth dough. Put the dough into the fresh-keeping bag and put it in the refrigerator for 20 minutes to relax (use the fresh-keeping bag to avoid air drying. Refrigerate it to relax the dough and prevent the butter from melting

2. 

   Step2:Put 90g of butter into a fresh-keeping bag, roll it into pieces and refrigerate it for 20 minutes. (it's not very good to roll. When rolling, it's very easy to break the plastic bag. I first break the butter into small pieces, and then roll it.

3. 

   Step3:Take the dough out of the refrigerator and roll it into a rectangle.

4. 

   Step4:Take out 90g of frozen flake butter. Wrap it in as shown in the figure. Wrap both sides as if they were laminated. (make sure that all the positions above the wrapped butter are two layers of dough).

5. 

   Step5:Then turn it over. Fold it like a quilt. Put it in the refrigerator and refrigerate for 15 minutes. Then roll it out again to form a sheet. Repeat the steps of folding quilt. Repeat three times. (pay attention to cold storage every time. This time I put it on the frozen layer for about seven or eight minutes.)

6. 

   Step6:After the last cold storage, take it out and roll the dough into a rectangle with a thickness of about 0.3cm. Roll it into a cylinder along one side.

7. 

   Step7:Cut the rolled cylinder into 1cm small dosage. Press it on both sides.

8. 

   Step8:It's best to roll it out in sheets and have a small nest.

9. 

   Step9:Press the rolled dough into the egg tart mold. Leave for 15 minutes. (placement is to prevent the tower skin from shrinking after adding tarting liquid

10. 

    Step10:Pour the water into the tarts for seven or eight minutes (the making of tarts is no longer detailed. There are many tutorials for bean and fruit

11. 

    Step11:Put it in the oven. 220 degrees. Heat it up and down for 20 minutes. The hot egg tart is ready. I added yellow peach. (note - preheat oven for 5 minutes in advance