Homemade egg tart crust

Overview

Thousand-layer puff pastry is made by wrapping fat in the dough and folding it repeatedly to form hundreds of layers of skin-butter-dough. During baking, the moisture in the dough is vaporized by high temperature, and the dough expands under the impact of water vapor, forming a layered, crispy and delicious puff pastry. The production of mille-feuille pastry is the basis of pastry. It is not only used to make egg tarts, but also can be used to make various pastries, mille-feuille pie, etc. It has extremely rich applications. The egg tart crust I made today was completely learned from Mr. Jun’s method of making puff pastry. It can only be said to be a one-time practice. The craftsmanship is really not that good and needs more practice.

Tags

• baking
• paita
• butter
• butter (for wrapping)
• cake flour
• high gluten flour
• fine sugar
• salt
• water

Ingredients

Steps

1. 1 Get the ingredients ready.

   

2. 2 Mix flour with sugar and salt.

   

3. 3 Soften 40 grams of butter at room temperature and add to the flour.

   

4. 4 Pour in water and knead into dough. Do not pour all the water in at once, but add it as appropriate according to the softness and hardness of the dough. Knead into a smooth dough, wrap it in plastic wrap, and place it in the refrigerator to rest for 20 minutes.

   

5. 5 Cut 180g of butter into small pieces and place in a ziplock bag.

   

6. 6 Use a rolling pin to flatten the butter into a large, evenly thick slice. The butter will have softened slightly at this point, so place it in the refrigerator until it hardens again.

   

7. 7 Take out the relaxed dough, apply a layer of anti-stick flour on the counter, place the dough on the chopping board, and roll it into a rectangular shape. The length is about three times the width of the butter slice, and the width is slightly wider than the length of the butter slice.

   

8. 8 Take out the hardened butter slices from the refrigerator, tear off the plastic wrap, and place the butter slices in the center of the rectangular dough.

   

9. 9 Flip one end of the dough sheet toward the center and cover it with the butter sheet, and bring the other end of the dough sheet over so that the butter sheet is wrapped in the dough sheet.

   

10. 10 Rotate the dough 90 degrees and roll it into a rectangle again with a rolling pin. When rolling out, roll out from the center to the four corners to make it easy to roll into a regular rectangle.

    

11. 11 Fold one end of the dough towards the center. 24. Roll out the three-quarter-folded dough into a rectangle with a thickness of about 0.3CM. The puff pastry is ready.

    

12. 12 Fold the other end of the dough towards the center.

    

13. 13 Then fold the folded dough in half. This completes the first round of 40% off. 21. Fold the dough into quarters, wrap it in plastic wrap, and place it in the refrigerator to rest for about 20 minutes. 22. Take out the relaxed dough sheet, repeat steps 16-21, and perform two rounds of 40-fold folds. A total of 3 rounds of 40% off.

    

14. 14 Roll out the three-quarter-folded dough into a rectangle with a thickness of about 0.3CM, and the puff pastry is ready. I was preparing for making egg tart slices, so I continued working and rolled the pastry into a long strip.

    

15. 15 Cut into 1cm thickness.

    

16. 16 The dough is very soft. Dip a little flour on one side. Place the flour side up in the tart mold and arrange it well with your hands.

    

17. 17 The finished egg tart crust does not look very good and needs more practice.