Lingnan Crispy Egg Tart Crust (also Known As: Napoleon Crisp, Portuguese Egg Tart Crust)
1.
Open 500 grams of high-gluten flour on a chopping board, add fine sugar, edible salt, eggs, and 10 grams of shortening.
2.
Mix the ingredients in the flour well.
3.
Add water and mix well, then stir in the flour from the inside to the outside.
4.
Knead into dough.
5.
Knead the dough to make it vigorous, fold it in this way, knead it repeatedly, and use a small amount to make up the noodles.
6.
The kneaded dough is smooth and vigorous, which is called water skin.
7.
Cover with a plastic sheet to prevent the skin from drying out, and let the skin dry for 15 minutes.
8.
Add 500 g of shortening to 50 g of low-gluten flour and knead it into a shortbread, set aside for later use.
9.
Roll out the waking up water skin into a rectangle, press the shortbread into half the size of the water skin, and place it on the water skin.
10.
Cover the other half of the water skin on the shortbread and seal the edges.
11.
Gently pound into a rectangle with the rolling dough.
12.
Fold in half into three folds, roll out from the other direction and then fold in half into three folds.
13.
Cover with a plastic sheet and wake up for 15 minutes.
14.
Roll it out and fold it in half.
15.
Cover the awakening essence with a plastic sheet for 30 minutes.
16.
Use a rolling hammer to gently roll out into 3 to 4 mm thin slices and cut into pieces.
17.
Each piece is separated by a layer of plastic cloth, placed in the tray, and stored in the freezer, ready for use.
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