1. Flour, 1/2 starch, 2 tablespoons of oil, and water to form a dough.
2. Blanch the flour into a paste with hot oil.
3. Roll the dough into a rectangle 1.
4. 2/3 touch the batter.
5. Fold it three times, covering the oil side first.
6. Roll out the folded dough and repeat steps 4 and 5.
7. Use the bottle cap to press out the round cake.
8. Press the egg tart mold to the same size as the mold, and press the bottom of the other mold into the middle. Keep them in the refrigerator separately.
9. The ingredients for making egg tart water are eggs, milk, condensed milk, cheese, pork floss, sugar, and a little starch.
10. Beat the milk, starch, and egg yolks well, and use a fine vegetable rub to shred the cheese and mix well. Also useful for cream.
11. Put it in the custard crust just taken out of the refrigerator and don’t need to be too full.
12. Sprinkle with pork floss.
13. Preheat the oven at 180 degrees and bake it for 12 minutes. It’s just a matter of turning it on once in a while.
14. Baked pork floss tarts.
15. The frozen crust is baked with the tart water and the underside of the crust will not be sticky. Crispy on the outside and tender on the inside.
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