Homemade Custard Crust

Homemade Custard Crust

1. Prepare the ingredients.

2. Mix flour with sugar and salt.

3. Put 40 grams of butter at room temperature to soften it and add it to the flour.

4. 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 it into a smooth dough, wrap it in plastic wrap, and put it in the refrigerator to relax for 20 minutes.

5. Cut the 180 grams of butter used for wrapping into small pieces, put them in a fresh-keeping bag and arrange them.

6. 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.

7. 7. Take out the loose dough, apply a thin layer of anti-sticking powder on the table, put the dough on the chopping board, roll it into a rectangle, about three times the width of the butter slice, and a little wider than the length of the butter slice .

8. 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.

9. Turn one end of the dough over to the center, cover the butter flakes, and put the other end of the dough over, so that the butter flakes are wrapped in the dough.

10. Rotate the dough 90 degrees and roll it into a rectangular shape again with a rolling pin. When rolling, roll from the center to the four corners, and it is easy to roll into a regular rectangle.

11. Fold one end of the dough toward the center. 24. Roll out the three-round four-folded dough sheet into a rectangle with a thickness of about 0.3CM. The puff pastry is ready.

12. Fold the other end of the dough toward the center.

13. Then fold the folded dough in half. This completes the first round of 4 folds. 21. The four-folded noodles are wrapped in plastic wrap and placed in the refrigerator to relax for about 20 minutes. 22. Take out the slack dough sheet, repeat steps 16-21, and then fold it in two rounds. A total of 3 rounds of 4 folds.

14. Roll out the three-round four-folded dough sheet into a rectangle with a thickness of about 0.3cm, and the puff pastry is ready. I prepared it for making egg tart slices, so I continued to work and rolled up the puff pastry into strips.

15. Cut into 1cm thickness.

16. The dough is very soft, one side moistened with flour, and the side moistened with flour is placed in a tart mold and arranged by hand.

17. The finished custard crust is not very good, and it needs more practice.