How to make homemade egg tart crust again

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  1.Prepare ingredients

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  2.Add 20 grams of fine sugar, salt and softened butter water to the flour

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  3.Knead the mixed ingredients into a smooth dough with your hands.Knead it for as long as possible, put it into a bowl, wrap it in plastic wrap and put it in the refrigerator for half an hour

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  4.While the dough is refrigerated, wrap 65 grams of butter in plastic wrap

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  5.Use a rolling pin to gently roll the butter into thin slices as shown

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  6.As shown in the picture

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  7.Take out the dough and roll it into a cake that can be filled with butter, as shown in the picture

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  8.As shown in the picture

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  9. Wrap the butter into the pancake After making a rectangular shape, turn it over and use a rolling pin to gently and slowly roll it into a pancake shape.Fold it in half again and then fold it in half into a rectangular shape.Wrap it in plastic wrap and refrigerate it for 15 minutes.Repeat this step three times.After repeating this step three times, take out the dough and roll it into a roll.Refrigerate the plastic wrap for 30 minutes.Take it out and cut it into 12 or 14-minute cylindrical shapes.Take out the tart shell mold and coat one side of the dough with flour.Glue the flour side up and knead it into a tart shell.The upper edge of the tart shell should be higher than the tart shell mold, otherwise the egg tart will be flat.The liquid will expand and pop out, which is unsightly

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  10.As shown in the figure 12 tart shells After it is ready, put it in the refrigerator for 30 seconds and then freeze it when you want to eat it.Take it out and wait until it becomes softer, then bake it and eat it