How to make egg tart crust

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  1. 40g butter softened at room temperature.Mix all the ingredients except the butter and knead into a smooth dough.Wrap in plastic wrap and refrigerate for 20 minutes.

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  2. Wrap in butter and let it soften slightly, then cut into thin slices with as even thickness as possible.Spread in plastic wrap.

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  3. Wrap in butter and let it soften slightly at room temperature.Use a rolling pin to roll it evenly into regular square pieces..Chill in the refrigerator with the board attached to allow it to harden again.

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  4. Take out the relaxed dough.If the dough is too hard after being refrigerated, let it sit at room temperature for a while.Wait until it is slightly soft before proceeding.Not too hard, not too soft.

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  5.Sprinkle an appropriate amount of dry flour on the chopping board to prevent sticking.Transfer the dough to a cutting board and roll it into a rectangular shape.The length of the dough sheet is about three times the width of the butter sheet.

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  6. Take the refrigerated and hardened butter out of the refrigerator.Place on the dough sheet.The dough should be completely covered with butter.Drain the air from the dough and pinch the edges.

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  7. After wrapping, stack up 1/4 of the left and right pieces like a quilt..It is best to operate when the softness of the butter is about the same as that of the dough.Therefore, butter should not be refrigerated too hard.

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  8.The shape of the quilt is folded.Wrap in plastic wrap and refrigerate for 20 minutes.

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  9. The dough that has been relaxed in the refrigerator will be relatively hard when it is just taken out of the refrigerator.Let it sit at room temperature for a while.When it becomes easier to handle, roll it into a rectangular shape.Work carefully and repeat the quilting process.After folding, place it in the refrigerator to rest for another 20 minutes.Fold the quilt a total of 3 times.Finally, take out the dough and roll it into a rectangular shape.Be careful to sprinkle dry flour on it to prevent it from sticking.Then roll up the rectangular dough from one end.Form into a cylindrical shape (I forgot to take a photo here, you can refer to the operation of rolling dough sheets in my green tea cake recipe).Cut the cylinder into small pieces of about 1cm (I forgot to take a photo here).Press directly into the tart mold.It’s better to stick a little flour on your fingers and press it a little! The egg tart shell is ready!