How to make egg tart crust

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  1. Divide the butter into two parts (30g and 90g) 30 Add 60ml hot water to the butter, 2g salt, then slowly add flour, stir evenly with chopsticks while adding, then add 30ml fresh milk and knead into a dough

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  2. Knead the dough and put it in the refrigerator for a while.At the same time, you can put another 90 grams of butter in plastic wrap and roll it into thin slices

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  3. Roll out the butter into thin slices, then take out the dough and roll it into thin slices larger than the butter

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  4.Put the butter on top of the dough, note that the dough is larger than the butter

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  5. Just fold it in half, fold it up and down a little, and flatten it

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  6.Roll it into a thin crust and overlap it on the left and right

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  7. Roll it into a thin sheet and roll it Get up, roll into a long strip, and then cut into small sections of about 20 grams

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  8.Knead into similar sizes Sprinkle some dry flour on the dough and roll it out

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  9. Wash and dry the dough before pressing it in For the egg tart mold, you can press and flatten the bottom first, then press the edge a little higher than the mold to come out

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  10.After finishing, don’t put it in the refrigerator for quick freezing.

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  11.The last Results