Cooking Steps

1. 

   Step1:Skin preparation: mix 250g of low gluten flour, 15g of soft white sugar, 15g of butter, 15g of salt and 1.5g of salt.

2. 

   Step2:Add egg 20g water 140g to mix until the dough is smooth. Relax for 20 minutes.

3. 

   Step3:Roll out 130g flaky butter for standby.

4. 

   Step4:Roll out 3 rolls in a rectangle. Wrap in 4 rolls. Fold in 2 folds and 3 layers twice. Refrigerate and relax for 30 minutes.

5. 

   Step5:Take out the relaxed 5 and roll it out for about 0.3cm thick. Roll it up to be cylindrical. Refrigerate it for another hour.

6. 

   Step6:Making of tarts filling - first mix 120g of milk 400g of soft white sugar to saccharification. Add 100g of light cream and mix well. Finally, add 6 yolks of eggs and 3 yolks and mix well. Then filter twice. Refrigerate and relax for more than two hours.

7. 

   Step7:Divide 6 into 20g pieces. Knead them in the mold.

8. 

   Step8:Put in the baking tray and pour in the tarts until they are full.

9. 

   Step9:Bake for about 25 minutes at 200 / 210 ℃ above the furnace, and then cool it out for demoulding.