How to make homemade egg tart crust

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  1. Soften 20 grams of butter at room temperature, mix with 110 grams of low-gluten flour, 15 grams of high-gluten flour, 2.5 grams of fine sugar, 1 gram of salt, and 60 grams of water Mix and knead into a smooth dough.Put the dough into a plastic bag and place it in the refrigerator to rest for 20 minutes (use a plastic bag to prevent air drying, and refrigerate it to relax the dough and prevent the butter from melting)

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  2.Put 90 grams of butter into a plastic bag, roll it into a sheet, and put it in the refrigerator for 20 minutes.(It’s not easy to roll out.It’s easy to break the plastic bag when rolling out.I broke the butter into small pieces first and then rolled it out)

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  3.Take the dough out of the refrigerator and roll it into a rectangular shape

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  4.Take out 90 grams of flaky butter from the refrigerator and wrap it in as shown, wrapping both sides like a quilt.(Make sure there are two layers of sheets everywhere above the wrapped butter).

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  5. Then turn the dough over and fold it like a quilt.Put it in the refrigerator for 15 minutes, take it out, then roll it into a sheet again, and repeat the steps of folding the quilt.Repeat three times in total.(Note that it needs to be refrigerated every time.This time I just put it in the freezer for about seven or eight minutes.)

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  6.After refrigeration for the last time, take it out, roll the dough into a rectangular sheet with a thickness of about 0.3cm, and roll it into a cylinder along one side.

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  7. Cut the rolled cylinder into 1cm small pieces, stick them on both sides and press.

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  8. Roll it into a sheet, it is best to have a small nest

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  9. Press the rolled dough piece into the egg tart mold and leave it for 15 minutes.(Place it to prevent the tart crust from shrinking after adding the tart liquid)

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  10. It can also be placed in the refrigerator Store it in the freezer and use it the next time you make egg tarts.It can also be made directly into egg tarts....