Pastry egg tart

Get the ingredients ready.

Two kinds of flour, sugar, and salt are mixed. After softening 40 grams of butter, add it to the flour and knead it into bread crumbs while mixing.

Then slowly add water, knead it into a smooth dough, wrap it in plastic wrap and place it in the refrigerator to rest for half an hour.

Wrap in butter and use a rolling pin to roll it into a single piece of evenly thick butter. Due to the pressing of the dough ball, the butter will soften slightly at this time, and it will harden again after being refrigerated for a while.

Take out the rested dough and roll it out on a lightly floured surface into a long, evenly thick sheet.

Then put slices of butter that have hardened after refrigeration in the middle of the dough sheet.

Wrap it up from the top and bottom..

Then wrap it up from the left and right sides, (the seams of the bag must be pressed tightly)

Turn over and put the seam down....

Roll the buttered dough into a more regular rectangle again. (My dough-making skills are limited, so you can just make do with it)

Fold the left and right sides in half..

Continue folding it in half to form a 4-fold dough.

Wrap the dough folded in quarters in plastic wrap and refrigerate for 30 minutes. (I will put a finger print on it and record it as the first 40% off)

Take out the relaxed dough and roll it into a more regular rectangular piece again

Fold the dough piece evenly from both ends to the middle

Continue folding it in half to complete the second 40% fold.

Wrap it in plastic wrap and put it in the refrigerator to rest for 30 minutes. (Press two marks on it with your finger and record it as the second 40% fold.)

Take out the relaxed dough and roll it into a more regular long shape again. At this time, our puff pastry is completed...it can be used to make various pastries.

And you can sprinkle a little dry powder on the surface, roll it up and store it in the refrigerator. When you need to use it, take it out and let it stand at room temperature for a while. It can be used after the pastry softens slightly.

Now we can make the egg tart water and prepare all the materials.

Mix whipped cream and milk, add fine sugar and condensed milk, heat and stir until the sugar dissolves.

After cooling until not hot, add egg yolk and low-gluten flour, stir evenly..

Then we have to sift it once.

We took out the puff pastry from the refrigerator and cut it into one centimeter thick slices.

Pick up a puff pastry sheet and dip it in some flour...

We press the puff pastry into the tart mold, with the flour dipped in flour pointing upward...

Use your thumbs to press until the tart shell is attached to the mold. The bottom should be thinner and the sides can be slightly thicker... The height of the tart shell should be slightly higher than the mold, because it will shrink a little when baking... After the pinched tart shell, we put it in the refrigerator for an hour and then take it out... Then we can put the egg tart water in. Seven minutes full, 220 degrees, about 15 minutes.