How to make homemade egg tart crust

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  1. Prepare the above materials , 20g of butter is melted in water and used for kneading, (the remaining 90g is used for wrapping)

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  2.Except 90g of butter, pour other ingredients together and form a dough, knead until smooth, cover with plastic wrap or a bag and place in the refrigerator to rest for 20 minutes

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  3.Take out the closed dough after 20 minutes and roll it into a rectangular shape

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  4.Then turn the dough over and fold it like a quilt, then put it in the refrigerator for 15 minutes and take it out, then roll it into a rectangular shape and fold it into a quilt.Repeat this step three times, refrigerating each time

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  5.After the last refrigerated removal , roll the dough into a 0.3cm thick rectangle and roll the edge into a cylinder

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  6. Cut the rolled dough into 1cm pieces

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  7.Pinch it flat with your hands and put it in Slowly press the egg tart mold evenly with your hands

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  8.It is best to cover the edge of the mold with the egg tart dough.This can reduce dough retraction.Leave it for 15 minutes before pouring in the egg liquid (leaving it is to prevent the tart crust from shrinking after adding the tart liquid).You can also put it in the refrigerator and store it for later use.