Egg Tarts

To prepare the water dough, combine 150 grams of All-purpose flour, 15 grams of Granulated sugar, 60 grams of Cold water, and 30 grams of Lard in a mixing bowl. Knead the mixture until a smooth, pliable dough forms. Cover and let the water dough rest for 30 minutes at room temperature.

To prepare the oil dough, combine the remaining 100 grams of All-purpose flour and 60 grams of Lard in a separate bowl. Mix until a smooth, soft dough forms. Cover and let the oil dough rest for 30 minutes at room temperature.

On a lightly floured surface, roll out the water dough into a rectangular shape. Place the oil dough in the center of the water dough. Fold the edges of the water dough over the oil dough to completely enclose it, pinching the seams to seal.