How to make egg tart crust

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  1.40 grams of butter melted, material 1 mixed, dough Knead until smooth, leave 40 grams of water when kneading by hand and slowly add in (knead with bread machine for about 10 minutes) (Confident lazy cancer patients ignore this step) Divide the dough into 380 grams of large dough and 100 grams of small dough, wrap them in plastic bags Place in the refrigerator to rest for 20 minutes.

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  2.Ingredients 2: Slice butter, distribute it into a fresh-keeping bag, roll it into a large piece, and put it in the refrigerator..(The butter should be softened at room temperature in advance in winter.In summer, it only takes about ten minutes to take it out of the refrigerator.

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  3. Sprinkle flour on the cutting board and roll the dough into a rectangle, about three times the size of the butter piece, and the width must be longer than the butter piece.Then fold in the butter piece and roll out the other two sides.Roll it out flat.

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  4.Like a folding army quilt, after the first 40% fold, wrap it Put it in a plastic bag and refrigerate it for 20 minutes.Take it out and roll it into a rectangle, fold it in quarters for the second time, and refrigerate it for 20 minutes (if the oil starts to leak at this time, please proceed to step 6 first).One by one (lazy people can ignore it here (☆_☆)) roll it out and make the third 40% discount and put it in the refrigerator.PS Those who are handicapped or lazy can do 30% off three times.I feel that the 30% discount is easier to operate.16 It can be folded three times or three times at a time on the refrigerator operating table.Try it yourself and shape it in one go.Hahahaha, you are as smart as me.

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  5. (If you have small dough at the beginning, take out the small dough and roll it into a rectangle, which is almost twice as long as the large dough, and then wrap the large dough in the refrigerator with dough) Chopping board Sprinkle with flour and roll the dough into a 2 cm thick dough.Steps 7 to 9 are for one method, and step 10 is for another method.

• 6. Hold the dough piece in your right hand, cover it with the tin foil tray in your left hand and adjust the position.Turn over, gently press and rotate with your thumbs to make the dough stick to the tin foil support.Try to make the bottom as thin as possible and the sides as thick as possible.It will be good if you press and press along the lines.Done~! ! ! ! ! ! ! ! After making it, put it in the refrigerator for more than half an hour before baking...It helps to shorten the time...Because of physics...Hehehe...

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  7. Hold the dough piece in your right hand, cover it with the tin foil tray in your left hand and adjust the position.Turn it over, gently press and rotate with your thumbs to make the dough stick to the tin foil support.Try to make the bottom as thin as possible and the sides as thick as possible.It will be good if you press and press along the lines.Done~! ! ! ! ! ! ! ! After it's done, put it in the refrigerator for more than half an hour before baking...It helps to shorten the time...Because of physics...Hehe...

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  8.Because some kitchen friends reported that the recipe was fine before step 7 but did not crisp up, so I made some changes.For step 6, use the dumpling mold to directly press the dough into discs.A piece of about 35 grams is optimal.If it is heavy, roll the dough thinner.The round dough piece needs to be rolled out slightly and placed into the mold.Stack the remaining scraps together, roll them out and bake them directly~

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  9.Actually, I am a doctor, but I like to cook some food in my spare time.Hahaha, share it with you