# Fourth Baking Contest and is Love to Eat Festival#蛋挞
1.
Tart crust part: low flour: 135g high flour: 15g butter: 20g warm water: 70g egg: 1 butter: 90g (this part of butter is used to replace Marquiline) Tart water part: non-dairy cream : 100 grams of milk, 85 grams of low powder, 7 grams of sugar, 25 grams of egg yolk, 2 condensed milk, one scoop of tart crust part: Melt 20 grams of butter in the tart crust part, and then mix with low powder, high powder, egg, water to form a dough. Add a little bit of water (I just remembered that I forgot to add the egg sweat) and put it in the refrigerator for 20 minutes.
2.
Put 90 grams of butter in a fresh-keeping bag and roll it into thin slices. Take out the loose dough and roll it into three times the size of a butter slice. Then put the butter in the middle of the dough, and fold the dough into three to wrap the butter slice.
3.
Use a rolling pin to gently press on it, then roll out into a rectangular shape. Then, fold it into 4 folds like a quilt, press it again with a rolling pin, and then roll out the rectangular shape and wrap it in plastic wrap. Put it in the refrigerator to relax for 20 minutes. Repeat the above process again for the relaxed dough, roll it out into a dough sheet and roll it up into a strip, then put it in the refrigerator to relax for 30 minutes
4.
Use the relaxing time to boil the tart water, pour all the ingredients of the tart water except the egg yolk into a small pot and cook until the sugar melts off the fire on a low heat (with constant stirring). After a little cooling, add the egg yolk and stir well. Cut the loose dough into small portions and put it in the egg tart mold. I divided it into 12 portions. I pressed the dough down from the middle with my hand and pressed it to the same size as the mold. Put in the tart water and 8 minutes full, because It swells when roasted.
5.
Preheat the oven to 220°. After 15 minutes in the middle layer, put it in the upper layer and bake for another 5 minutes.
