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A crucial aspect of crafting the perfect egg tart involves the lamination of the dough. The chef expertly rolls and folds the dough, utilizing a book fold technique to create approximately 128 layers of dough. This method ensures that the egg tart possesses a delicate yet substantial texture, distinctively different from European pastries like croissants.
The process involves not only rolling and layering but also ensuring that the dough remains dusted with flour to prevent sticking. Once rolled out, portions of dough are filled into stainless steel molds, which facilitate even baking and contribute to the final tart's structure.