How to Make Mango Egg Tarts

Ingredients:Low-gluten flour 260 grams, High-gluten flour 40 grams, Butter 50 grams, wrapped with butter 250 grams and water 150 grams or so, fresh milk cream 100 grams, Milk 180 grams, low-gluten flour 15 grams, Sugar 50 grams, Egg yolks 2 pieces, Condensed milk 25 grams, Mango Two Steps:
1. Mix high flour, low flour, butter, and water to form a dough. Add water gradually and adjust the softness of the dough by adding more or less water. Knead until the surface is smooth and uniform. Wrap the dough in and let it rest for 20 minutes.

2. Wrap the butter with parchment paper and flatten it to a thin consistency similar to the dough's hardness.3. Dust a work surface lightly with flour, roll out the rested dough into a rectangular shape.
The width should match that of the butter, and the length three times its length.4. Place the butter in the center of the dough sheet, fold the two sides over it, then seal one end tightly.

5. Press the sealed end with your palm from top to bottom.

When you reach the bottom, seal that end as well. Roll out the dough and fold it into thirds like a blanket, rotate 90 degrees, gently tap the surface of the dough, then roll out again for the first fourfold. Rest for 20 minutes.6. Once rested, unfold the fourfold dough with the open end facing outward, gently tap its surface, and roll it out into a rectangle. Fold it into a fourfold again, rest for 20 minutes.

7. Again unfold the fourfold dough with the open end facing outward, roll it out into a rectangle, fold it in thirds, rest for 20 minutes.
8. Once rested, roll out the dough and start rolling from the longer side to form a log, wrap in and chill.
Spread the relaxed dough sheet into a rectangle, roll it up from the longer side, wrap it in plastic wrap, and chill.