Cooking Steps

1. 

   Step1:Water and oil skin - mix 300g low gluten flour sifted in advance, 80g salt free butter sliced into silk, 10g fine sugar and 5g salt. Knead with fingertips, and then rub the butter into the flour fully, in the form of thin bread bran.

2. 

   Step2:Add 140g of ice water, stir and put it on the operating table. Press it gently with palm root for several times until the dough is smooth.

3. 

   Step3:Knead it into a cylinder and press it into a square shape. Wrap it with plastic wrap. Press it flat again. Refrigerate it and relax for 30 minutes. Set aside.

4. 

   Step4:Butter slice - 100g salt free butter, cut into small pieces, lay them on the oilpaper one by one, wrap them tightly, roll them with a rolling pin into oblong flakes, and refrigerate them for 1 hour. Spare them.

5. 

   Step5:Take out the flabby water and oil skin. Roll it with a rolling pin to make it three times the size of the butter slice. Roll and shape it at the same time (sprinkle a little low gluten flour from time to time to avoid adhesion).

6. 

   Step6:Place the frozen butter sheet in the center of the rolled water and oil skin. Fold one end of the water and oil skin to the center and the other end to the center. Completely wrap the butter sheet, compact and seal it to form the dough.

7. 

   Step7:Turn the dough 90 degrees (opening to the left and right). Use a rolling pin to gently press the four sides to fix. Press the dough gently from the middle to the top and the bottom to make it expand. Repeat the above steps after turning over until it is rolled into a rectangle with a thickness of about 1cm. Cut off both sides.

8. 

   Step8:Roll out the dough. Fold it in half and refrigerate it for 30 minutes.

9. 

   Step9:Take out the surface embryo, put the opening to the left and right, and repeat the rolling part of step 3. Fold in 4. Refrigerate for 1 hour (finger marks can be used for each opening).

10. 

    Step10:Take out the frozen dough. Discard the plastic wrap. Roll it with a rolling pin 0.5cm A large piece of left and right thick. Press out the egg tarts with a steel ring with a diameter of 8cm. Put them into a fresh-keeping bag and refrigerate for 5 minutes.

11. 

    Step11:Mix 100g milk, 25g granulated sugar and 10g condensed milk. Heat the mixture over low heat and water until the sugar dissolves.

12. 

    Step12:After cooling, add 2 egg whites and stir well. Pour in 200g light cream and 15g sifted low gluten flour. Continue to stir well.

13. 

    Step13:Sift the tarts. Pour into a measuring cup. Set aside.

14. 

    Step14:Apply a thin layer of butter softened in advance at room temperature to the egg tart mold, which can make the baked egg tart easier to demould.

15. 

    Step15:Take it out and press it into shap

16. 

    Step16:

17. 

    Step17: