For the sake of health, it is best not to eat ready-made egg tart skins. Don't think that you can bake an egg tart like this. Let's see what freedom says. .

. . . Flaky butter is suitable for making cakes because it is anhydrous. Margarine has a higher melting point than butter, which can reduce the probability of failure. However, due to the problem of "trans fatty acids" in vegetable butter, it is not suitable for use at home. I used to think that the egg tart I bought outside was really delicious, and I didn't know why it was so fragrant until I used flaky butter. Now I always pick it up and smell it before eating egg tarts outside. After taking a bite, I told my friends what kind of oil was used in it, and then I talked about "trans fatty acids", which always surprised them. . .