Health benefits
Butter: low protein, low protein
Ingredients
Low-gluten flour ( 125g ) | Sugar ( 4g ) |
Butter ( 20g ) | Butter ( 68g ) |
Salt ( 3g ) |
How to make homemade egg tart crust
1.Low 125g gluten flour
2.4g sugar
3.Salt 3g
4.20g butter
5.Add these three items to the flour
6.Add appropriate amount of water and mix into a dough, mix until the dough is not sticky, seal with plastic wrap and refrigerate Half an hour
7.68g butter
8.Put on plastic wrap
9.Crush into thin slices and store in the refrigerator
10. Take them out together when the time comes.Shape the dough into a sheet, just larger than butter
11.Hold the butter tightly and seal it Interface
12.Turn it over and seal it downward
13. Make it into a rectangle, and fold the top in half towards the middle
14.Fold both sides
15.Fold it in half again Wrap in plastic wrap and refrigerate for 20 minutes
16.Repeat 13, 14, 15 in total Four times, wrap each time and put it in the refrigerator for 20 minutes
17.After completing four times Take out and cut into thin slices
18.Roll up
19.Wrap and refrigerate for 30 minutes
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20.When the time is up, take it out and cut it into pieces of 26~30g each.
21.Coat the dough with a thin layer of flour, with the floured side facing up
22.Use two thumbs to press higher than the tart mold, it will shrink when baking
23. I ran out of cream at home, so I made it and froze it, and will make it in a few days.You can also make some backup if you have nothing to do
Tips
Be sure to put it in the refrigerator according to the time I told you, so that the egg tart crust will relax and the bottom will be thinner otherwise the bottom will be wet.If you want to save it like me, just freeze it.However, when you use it, take it out and use it directly.It is cleaner than the ones bought from outside!
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