Cooking Steps

1. 

   Step1:Mix the oil part. Use the bread machine to make a smooth and gluten dough. About two blending procedures are needed. The water can not be put out first. The water absorption degree of flour is different. It needs to be put in and observed at the same time. All the butter can be mixed into the flour to hold the dough. Never make the flour and the dough too soft. Otherwise, it is not easy to combine with the pastry.

2. 

   Step2:To make the pastry part of the crust, rub the butter and low gluten flour together by hand. It will start to be like corn grain. Slowly as the butter melts, it will gradually huddle.

3. 

   Step3:Knead repeatedly after becoming dough, it will become softer and softer.

4. 

   Step4:It is divided into 8 agents on average and covered with plastic film for future use.

5. 

   Step5:The dough of the oil skin part has been made. It can pull out even film which can show fingerprint. If you don't have a bread machine, you need to knead, rub, drag and other barbaric ways and dough with your bare hands. You can also knead the dough with such a degree of gluten. It is also divided into 8 doses.

6. 

   Step6:Knead the pastry and the oil crust. If the pastry is harder than the oil crust, it will become soft if you knead it repeatedly in your heart. Try to make the two parts have the same hardness. Wrap the pastry in the tare. Squeeze the closing mouth tightly with the way of wrapping. Press the closing mouth down. Wrap all the facial ingredients at one time. Place them in order.

7. 

   Step7:In the order of the previous step, pick up the wrapped pastry (the first wrapped pastry is now loose). Press flat with the root of the thumb, i.e. the thenar of the big fish. Roll long with a rolling pin. Turn the bottom face up and roll it up again from top to bottom. Press the mouth down on the bottom. Still put it in the order of order.

8. 

   Step8:Take the pastry roll and place it on the table in the order of the previous step. Press flat with the big fish. Use the rolling pin to roll wide. Turn the bottom face upward. Turn the direction of 90 ° to roll long. Roll up from top to bottom. Press the mouth down. Press flat. Roll directly into a round pastry.

9. 

   Step9:Squeeze the rolled round face into the tarting mold. If it is difficult to make multi-layer tart skin, you can also mix and knead it into a uniform dough with 8 ingredients according to the given simple tart skin formula. Just knead into the tart mold directly. All the previous 8 steps are omitted.

10. 

    Step10:Make holes in the bottom with a fork to prevent bulging during baking.

11. 

    Step11:Bake in the middle layer of the preheated oven at 180 ℃ for about 15 minutes. Observe that the surface is colored and then the oven will be out.

12. 

    Step12:Next, make nuts. Put butter in the wok. Hea

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