How to make homemade egg tart crust

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  1.Prepare materials

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  2. Mix low-gluten flour, sugar and salt, Add 20g of room temperature softened butter.

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  3. Pour in water as appropriate and knead it into a smooth dough.The kneaded dough will not stick to your hands., wrap the dough in plastic wrap and put it in the refrigerator for 30 minutes.

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  4. Wrap 65g in butter, put it in a plastic bag and line it up.

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  5.Use a rolling pin to roll the butter into thin and even sheets.After rolling, place it in the refrigerator..

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  6. Take out the relaxed dough and the butter slices for wrapping, and place them on the chopping board Sprinkle a thin layer of flour on the dough to prevent it from sticking.Place the dough on the cutting board and roll it out into a piece slightly larger than the butter piece, just enough to cover the butter.

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  7.Put the butter in the middle of the dough piece, turn the dough piece over in all four directions toward the center, and wrap it Hold the butter slice and press the joint to tighten it.

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  8. Turn the dough over, with the seam facing down.

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  9. Slowly roll the dough into a rectangle.After rolling out, turn one end of the dough toward Fold over in the middle.

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  10. Also fold the other end towards the middle.

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  11. Fold the folded dough piece in half again, thus completing the first quarter fold.

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  12. Wrap the folded dough in plastic wrap and place it in the refrigerator for about 20 minutes.

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  13. Take out the relaxed dough and repeat steps 9-12 twice, a total of three times 40% off.This is the dough piece after it is folded in quarters.

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  14. Roll out the relaxed dough piece after three rounds and four folds into a thickness of about 0.3cm Thick rectangle.

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  15. Roll up the dough from one end to the other, roll it up as tightly as possible, and put it in the refrigerator Refrigerate for half an hour.

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  16. Cut the refrigerated dough into 12 equal parts, each weighing about 24g..

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  17. Dip the small rolls in flour.

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  18. Put the flour side up and put it into the egg tart mold.

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  19.Use two thumbs to shape the roll into the shape of an egg tart mold.(One person only gave a thumbs up)

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  20.The edge of the tower skin should be higher than the tower membrane edge.

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  21. Let the kneaded egg tart shell rest for half an hour before use.