Dan Tat (Cantonese Egg Tarts)

To prepare the water dough: In a large bowl, combine 150 grams of All-purpose flour and 15 grams of Granulated sugar. Add 50 grams of Lard and rub it into the flour mixture until crumbly. Gradually add 60 grams of Cold water and 18 grams of Egg yolk, mixing until a smooth dough forms. Knead lightly for 2 minutes, then cover and refrigerate for 30 minutes.

To prepare the oil dough: In a separate bowl, combine 100 grams of All-purpose flour with 50 grams of Lard. Mix until a soft, pliable dough forms. Cover and refrigerate for 30 minutes alongside the water dough.

On a lightly floured surface, roll out the chilled water dough into a rectangle. Place the chilled oil dough in the center of the water dough. Fold the water dough over the oil dough to fully enclose it, pinching the seams to seal.