# Fourth Baking Contest and is Love to Eat Festival#蛋挞
1.
Tart crust method: mix high flour, low flour, ghee and water, and mix into a dough. Do not pour all the water in at once, but add it gradually, and adjust the softness and hardness of the dough with water until the surface of the dough is smooth and even. Wrap the dough with plastic wrap and let it rest for 20 minutes.
2.
Wrap Maqilin tightly with plastic wrap and beat it with a rolling pin to thin the maqilin. Don't open the plastic film, use a rolling pin to roll Maqi thin. The softness and hardness of the rolled macchiato should be basically the same as the hardness of the dough.
3.
Spread thin flour on the chopping board and roll the loose dough into a rectangle with a rolling pin. When rolling, the four corners are rolled outwards, which makes it easier to roll the shape more evenly. The width of the rolled dough sheet should be the same as the width of Maggie, and the length should be three times the length of Maggie.
4.
Place Maggie Lin in the middle of the dough, fold the four sides of the dough to wrap Maggie Lin, and pinch the opening tightly.
5.
Open the four-folded dough sheet outwards, tap the surface of the dough sheet gently with a rolling pin again, roll it out into a rectangular shape, and then fold it in quarters again. Wrap the folded dough sheet tightly with plastic wrap and let it rest for 20 minutes.
6.
Open the loose dough sheet outwards, tap lightly with a rolling pin, roll it into a rectangular shape, and then fold it in threes. Roll out the three-folded dough sheet into a dough sheet with a thickness of 0.6 cm, a width of 20 cm, and a length of 35-40 cm. Cut off the excess edges with a knife for shaping.
7.
Starting from one end, roll up the trimmed dough sheet, wrap it in plastic wrap, and let it chill in the refrigerator for 30 minutes to relax.
8.
Cut the loose noodles into slices about 1 cm thick with a knife, and dip them in flour. Place the dough pieces with the floured side up and put them in the tart mold. Use your hands to pinch it into a tart mold shape, then use a toothpick to prick the tart skin a few times
9.
Tart recipe: Put the fresh cream, milk, condensed milk, and white sugar in a small milk pot, heat on a low heat, and stir while heating until white
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