egg tart

If you want to eat egg tarts, you will have layers of crispy tarts and crispy bites. The egg tarts are delicious, and the freshly baked hot egg tarts are even more delicious. Although the process is a bit complicated, the taste is still craving from time to time. Alas, what's it to be annoying for the sake of opening your mouth?

After dinner again, I started to carefully prepare and make egg tarts!

The quality of egg tarts lies in the making of layers of meringue. For health and taste, I use butter instead of Margyline. Although butter is not as easy to control as Margyline, it is even more difficult to control when it is hot (butter melts easily).
Without saying more, the process has begun.
Tart skin making process:
Mix the flour with sugar and salt, place 40 grams of butter at room temperature to soften it, and add to the flour.
Pour in water and knead into dough. Don't pour all the water in one go, but add it as appropriate according to the hardness of the dough.
Knead into a smooth dough. Wrap in plastic wrap and place in the refrigerator to chill and relax for 20 minutes.
Cut 180 grams of wrapped butter into small pieces, place them in a crisper bag and line them up.
Use a rolling pin to press the butter into a large, uniform thin sheet. At this time, the butter will soften slightly and place it in the refrigerator until hardened again.
Take out the relaxed dough, apply a thin layer of anti-stick powder on the table, place the dough on the chopping board, and roll it into a rectangle, about three times the width of the butter slices and slightly wider than the length of the butter slices.
Remove the butter slices that have been hardened in cold storage and tear off the preservation bag.
Place the butter slices in the center of the rectangle.
Turn one end of the dough sheet toward the center and cover it on the butter slices.
Put the other end of the dough sheet over too.
This wraps the butter slices in the dough sheet.
Squeeze one end of the dough sheet to death, move your hand along one end of the dough sheet, close to the dough sheet to the other end, and drive out the air bubbles in the dough sheet from the other end to avoid wrapping the air bubbles in the dough sheet.
Rotate the dough 90 degrees.
Roll it into a rectangle again with a rolling pin. When rolling, roll from the center to the four corners, which is easy to roll into a regular rectangle.
The rolled rectangle is as shown in the picture.
Fold one end of the dough towards the center. Fold the other end of the dough toward the center.
Then fold the folded dough in half. This completed the 40% discount in the first round.
Wrap the four-folded dough sheet, wrap it with plastic wrap, and place it in the refrigerator to chill and relax for about 20 minutes.
Take out the relaxed dough sheet and repeat it for two more rounds. There will be a total of 3 rounds of 40% discount.
Roll out three rounds of 40% dough sheets into rectangles with a thickness of about 0.3CM. The layer of meringue is ready.

Production:
Mix the light cream and milk, add fine sugar and refined sugar