食譜及做法：
油酥：
高筋粉 50g
鹽1/8茶匙
牛油 100g（冰）
全部材料混合成油酥
推平，預計大小可以給水油皮包裹
放雪櫃30分鐘備用
水油皮：
低筋粉 100g
牛油 10g（冰）
冷水 40g
低筋粉，水混合
加入牛油混合
略搓揉
放雪櫃30分鐘備用
組合：
水油皮推開能包裹油酥
摺皮步驟：
434 = 4摺、3摺、4摺
如發現有溶化情況
請即放回雪櫃冰30分鐘再取用
第三次4摺後
把酥皮推開
掃上清水
捲起（撻皮製作，否則不用捲起）
放回雪櫃冰至變硬才使用
葡撻/椰撻皮製作：
從雪櫃取出切片（約1cm）
入模推開
再放雪櫃冰硬後使用
Recipes and methods:
Pastry:
Bread flour 50g
1/8 teaspoon salt
Butter 100g (ice)
Mix all ingredients into puff pastry
Bulldozed, estimated size can be wrapped with water and oil leather
Place in the refrigerator for 30 minutes and set aside
Watery and oily skin:
Cake mix 100g
Butter 10g (ice)
cold water 40g
Cake flour, mixed with water
Add butter and mix
Rub a little
Place in the refrigerator for 30 minutes and set aside
combination:
The watery skin can be pushed open to wrap the pastry
Folding steps:
434 = 40% off, 30% off, 40% off
If melting is found
Please put it back in the refrigerator for 30 minutes before use.
After the third 40% off
Push the puff pastry away
Sweep up water
Roll up (to make tart crust, otherwise there is no need to roll it up)
Place it back in the refrigerator and chill until hard before use.
Portuguese tart/coconut tart crust production:
Take out the slices (about 1cm) from the refrigerator
Push into the mold
Place it in the refrigerator to harden before use