How to make homemade egg tart crust

Homemade egg tart crust is a dish that many people like. You don’t need to prepare too many ingredients when making this dish. Simple ingredients can create an extraordinary delicacy. The family sits together and eats this delicious dish. Happiness is as simple as this dish, full of the taste of home and very memorable.

1. Prepare materials

2. Mix the low-gluten flour, sugar and salt, and add 20g of butter softened at room temperature.

3. Pour in clean water as appropriate and knead into a smooth dough. The kneaded dough should not be sticky. Wrap the dough with plastic wrap and refrigerate for 30 minutes.

4. Wrap 65g of flour in butter and place in a plastic bag.

5. Use a rolling pin to roll the butter into thin slices of even thickness. After rolling, refrigerate.

6. Take out the relaxed dough and the butter slices for wrapping, sprinkle a thin layer of powder on the chopping board to prevent sticking, put the dough on the chopping board and roll it into a dough sheet slightly larger than the butter slices, enough to wrap the butter.

7. Put the butter in the middle of the dough, turn the dough over to the center in four directions, wrap the butter slices, and press the joints to tighten them.

8. Turn the dough over with the seam facing down.

9. Slowly roll the dough into a rectangle. After rolling, fold one end of the dough towards the middle.

10. Fold the other end towards the middle.

11. Fold the folded dough in half again, thus completing the first four folds.

12. Wrap the folded dough in plastic wrap and refrigerate for about 20 minutes.

13. Take out the relaxed dough and repeat steps 9-12 twice, for a total of three times and four folds. This is the dough piece after being folded into four parts.

14. Roll the relaxed dough that has been folded three times and four times into a rectangle with a thickness of about 0.3 cm.

15. Roll up the dough from one end to the other, try to roll it as tightly as possible, and refrigerate for half an hour.

16. Cut the refrigerated dough into 12 equal portions, each weighing about 24g.

17. Dip the small rolls in flour.

18. Place the tart mold with the floured side facing up.

19. Use your two thumbs to pinch the small roll into the shape of an egg tart mold. (I was alone so I only gave a thumbs up)

20. The edge of the tower skin should be higher than the edge of the tower membrane.

21. Let the kneaded egg tart crust sit and relax for half an hour before use.

Office workers usually don’t have much time and energy to cook, so it’s a good idea to learn a few simple dishes. The method of making homemade egg tart crust is very simple and office workers can choose it.