1. Knead 100g flour and 50g corn oil to form an oily crust, knead 100g flour, 30g corn oil and 50ml water to form a watery crust, and let it stand for a while.
2. Roll out into thin skins respectively, with oily skin on top, water skin on bottom, and water skin on oily skin.
3. fold.
4. Fold it in half many times and roll it thinly.
5. Press the circle.
6. Press once with your hand to make the tart crust.
7. 2 egg yolks, 140g whipped cream, 100mL milk, 40g sugar, 10g corn starch, mix well to make a liquid egg tart.
8. Pour 8 minutes full.
9. At 180°C, put the middle layer on the baking tray and bake for about 30 minutes.
10. Baked.
11. Delicious, crispy skin.
Tips:If it is made with butter, it will be more fragrant. If there is no butter, use corn oil instead.
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