How to make egg tart crust

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  1.Melt butter

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  2. Add sugar and salt to butter, mix and pour into high Add gluten flour to low-gluten flour, stir and add milk to knead the dough until the dough is uniform and shiny

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  3.Put the dough in the refrigerator for half an hour.At the same time, roll the butter into thin slices and put it in the freezer for later use

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  4. Take the butter and dough out of the refrigerator, add the flour dough into the butter pan, and roll it out flat.Refrigerate for 20 minutes, take out, fold the dough, roll it out flat, refrigerate for 20 minutes, repeat three times.Note that when the butter melts, the flour will flow out, so it needs to be kept refrigerated

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  5. Knead the flour dough into a long strip, Cut into small sections and press into the egg tart mold.Pay attention to the thin bottom and thick edges and press them flat.