Homemade egg tart crust

Method

1. 01

   Step 1

   125 low-gluten flour

   

2. 02

   Step 2

   4 g sugar

   

3. 03

   Step 3

   3 g of salt

   

4. 04

   Step 4

   20 butter

   

5. 05

   Step 5

   Add these three ingredients to the flour

   

6. 06

   Step 6

   Add an appropriate amount of water and knead into a dough until it is no longer sticky. Cover with plastic wrap and refrigerate for half an hour.

   

7. 07

   Step 7

   68 butter

   

8. 08

   Step 8

   Cover with plastic wrap

   

9. 09

   Step 9

   Roll it into thin slices and refrigerate.

   

10. 10

    Step 10

    Remove all the dough pieces when the time is up. Roll the dough into a sheet, larger than the butter.

    

11. 11

    Step 11

    Hold the butter tightly and seal the joint.

    

12. 12

    Step 12

    Turn it upside down with the seal facing down.

    

13. 13

    Step 13

    Roll it into a rectangle, then fold it in half from the top.

    

14. 14

    Step 14

    Fold in two directions

    

15. 15

    Step 15

    Fold it in half again, wrap it with plastic wrap, and refrigerate 20 minutes.

    

16. 16

    Step 16

    Repeat steps 13 , 14 , and 15 four times in total, refrigerating 20 minutes after each wrapping.

    

17. 17

    Step 17

    After completing four times, remove and roll into thin slices.

    

18. 18

    Step 18

    Roll it up

    

19. 19

    Step 19

    Wrap it up and refrigerate it again 30 minutes.

    

20. 20

    Step 20

    When the time is up, remove the pieces and cut them into portions of about 26 each 30

    

21. 21

    Step 21

    Coat the dough with a thin layer of flour, with the floured side facing up.

    

22. 22

    Step 22

    Press the dough down with both thumbs, making sure it's higher than the tart mold; it will shrink during baking.

    

23. 23

    Step 23

    I ran out of cream at home, so I made this and froze it. I'll make more in a few days. I can also make some to keep on hand whenever I have free time.