Honey Bean Tart
1.
All materials
2.
Low flour, high flour, mix, dig a hole in the middle, add butter, eggs, water (don't add it all at once, see the hardness of the dough), knead the dough
3.
Knead the dough, put it in the refrigerator, and wake up for 20 minutes
4.
Cut the butter into small pieces, put it in a fresh-keeping bag, roll it into thin slices, and put it in the refrigerator
5.
Roll out the awake dough into thin slices, three times the size of the butter slice, put the butter in the middle of the dough slice
6.
Wrap the butter on one side of the dough, and wrap the other side
7.
First seal the lower opening, squeeze the air inside the dough upwards, and seal the upper opening.
8.
Turn the dough 90 degrees, roll out a thin rectangular dough, and fold the sides in half toward the middle
9.
When folding the noodles in half, our first time, the quilt was folded. After putting the noodles in the refrigerator and refrigerating for half an hour,
10.
Repeat the previous two steps, fold the quilt three times, our meringue is ready, and we are rolling the meringue into 0.3cm thin slices.
11.
Roll up from top to bottom, roll firm,
12.
Cut 1.5cm thick embryo
13.
Dip one side of the dough with flour, put it into the mold, use your thumb to press out the tart crust along the mold, set aside to wake up for 20 minutes
14.
When the custard crust is awake, make the tart water, add the milk to the condensed milk, boil the sugar and let it cool, add the egg yolk (I added two, you can also add one) and mix well.
15.
Sift in low powder and mix well
16.
After a sieve, the tart water is ready,
17.
Put honey beans in the egg tarts and pour 8 points full egg tart water
18.
Preheat the oven, the middle level, 200 degrees for 20-25 minutes, and the color is ready
19.
Take a bite while it's hot,
