1. Prepare materials;
2. Mix all-purpose flour and salt, and add lard to the flour;
3. Add water in three times and knead into a dough;
4. Wrap the kneaded dough with plastic wrap and put it in the refrigerator to relax for 20 minutes;
5. Put the butter in a fresh-keeping bag, use a rolling pin to roll the butter into large slices, and refrigerate until hardened;
6. Take out the loose dough and roll it into a rectangle twice the size of a butter slice;
7. Take out the refrigerated butter slices, wrap them in the middle of the rectangular dough, do not let the butter overflow, fold it into 3 folds and store in the refrigerator;
8. Take out the dough and roll it into a rectangular shape, fold it into 4 folds, and put it in the refrigerator again to refrigerate; repeat 4 folds 3 times and refrigerate;
9. Roll out the refrigerated dough into a rectangular shape, roll it up along one side, and put it in the refrigerator for 10 minutes after the roll is finished;
10. Use a knife to cut the dough into a 1CM agent, put it in the tart mold, dip some flour on the upside to prevent sticking, knead out the shape, knead the bottom thinly, and let it stand for 20 minutes to prevent shrinkage;
11. Egg tart liquid production: mix pure milk, light cream, and fine sugar until the sugar melts; add egg yolk and stir evenly;
12. Preheat the oven, pour the egg tart liquid into the tart crust, 7-8 minutes full;
13. Bake the middle layer at 220°C for 25 minutes.
