1. Mix the flour with sugar and salt, put 40 grams of butter at room temperature to soften it, and add it to the flour. Pour in water and knead into a dough. Do not pour the water all at once, but add it according to the hardness of the dough. Knead into a smooth dough. Wrap it in plastic wrap and put it in the refrigerator to relax for 20 minutes.
2. Cut 180 grams of butter for wrapping into small pieces.
3. Put them in a fresh-keeping bag and arrange them.
4. Use a rolling pin to press the butter into a large slice of uniform thickness. At this time the butter will be slightly softened, put it in the refrigerator until it hardens again.
5. Take out the loose dough and apply a thin layer of anti-sticking powder on the table. Place the dough on the chopping board and roll it into a rectangle. The length is about three times the width of the butter slice and a little wider than the length of the butter slice.
6. Take out the butter flakes that have hardened in the refrigerator, tear off the fresh-keeping bag and place the butter flakes in the center of the rectangular dough.
7. Flip one end of the dough to the center and place it on the butter flakes.
8. Put the other end of the dough sheet over so that the butter flakes are wrapped in the dough sheet.
9. Use your hands to squeeze the sides of the dough to drive out the bubbles in the dough from the other end, avoiding the bubbles in the dough.
10. Same as step 9.
11. Rotate the dough 90 degrees.
12. Use a rolling pin to roll into a rectangle again. When rolling, roll from the center to the four corners, and it is easy to roll into a regular rectangle.
13. Fold one end of the dough toward the center.
14. Then fold the folded dough in half. This completes the first round of 4 folds.
15. Four-folded dough sheet.
16. Wrap it with plastic wrap and put it in the refrigerator to relax for about 20 minutes.
17. Rolled quilt.
18. First, mix whipped cream and milk, add fine sugar and condensed milk, heat and stir until the sugar dissolves.
19. After the egg yolk is separated and cooled until it is not hot, add the egg yolk and low-gluten flour, and mix well.
20. Same as step 19.
21. Adjusted egg tart water.
22. After the puff pastry is done, roll it into a 0.3CM thick rectangular slice
23. Yanbian rolled up.
24. It looks good.
25. Wrap in plastic wrap and refrigerate for 10 minutes.
26. Use a knife to cut into small doses with a thickness of 1cm. (If the egg tart mold is bigger than 1cm)
27. Take the agent and dip it in the flour.
28. Put in the egg tart mold with the floured side facing up.
29. The first tart crust I made was a bit ugly.
30. The thumb-pressed mold is allowed to stand for 20 minutes.
31. Pour the tart water 7 minutes full, otherwise too much will overflow and it will be easy to batter.
32. Then you can put it in the oven: After preheating, heat up and down at 220 degrees for 25 minutes.
33. Put the tarts in the oven and they will be cooked a little bit, not to mention how fragrant it is! This process is really enjoyable.
34. Still in the process of being familiar...
35. It looks cooked. Pretty cute.
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