Make A Handmade Egg Tart (with Puff Pastry Method)
1.
Knead the tart crust ingredients except butter and knead into a smooth dough, put it in the refrigerator for 30 minutes
2.
Roll out the refrigerated dough into a rectangle, and shape the butter into two-thirds of the size of the dough
3.
Put butter slices on top of the dough, leaving one-third of the space
4.
Fold down the vacant third of the dough
5.
Fold up the bottom third again, pinching the edges
6.
Turn the dough over, tap the dough with a rolling pin to distribute the butter evenly, and then roll it out
7.
Then fold the rolled dough in half toward the middle line
8.
Fold the noodles folded in half, then wrap them in plastic wrap and put them in the refrigerator to relax for 20 minutes
9.
Repeat steps 6~8 three times again (if you feel the operation is difficult, repeat twice), and roll out again into a 0.3 cm thick slice
10.
Roll it up from one side and put it in the refrigerator for 15 minutes
11.
Refrigerate and cut into dough rolls about one centimeter thick
12.
Dip one side with flour
13.
Put the floured side up on the egg tart mold, and use your thumb to press from the middle to the outside to the size of the mold. Let stand for 15 minutes. This way the tart crust is ready, if you can’t finish it at once, you can freeze it in the refrigerator
14.
Make the tart water below, put all the ingredients of the tart water together and stir evenly until the sugar melts.
15.
Pour the tart water into the tart crust seventy full
16.
Preheat the oven to 210 degrees, middle level, 25 minutes
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