1. Add seasoning (3) to a pot; Bring to the boil over a low heat; Cook over a low heat till dissolved; Turn off the heat; Cool; Add 10 eggs and beat well to be the filling.
2. Add 1 egg yolk to a bowl and beat well.
3. Add seasoning (1) to a stainless steel bowl; Mix well; Knead into smooth dough; Divide into 12 equal portions of water-shortening dough.
4. Add seasoning (2) to a stainless steel bowl; Mix well; Knead into smooth dough; Divide into 12 equal portions of flaky dough.
5. Preheat the upper level of an oven to 180°C and the lower level to 200°C.
6. Wrap 1 portion of flaky dough with 1 portion of water-shortening dough; Roll slightly to flatten; Fold into thirds to form three layers; Roll out again; Fold into thirds to form three layers; Roll slightly to flatten; Arrange in greased egg tart pans separately; Flute the edges; Brush with the beaten egg yolk; Pour the filling.
7. Arrange the egg tart pans in another big baking pan; Put in the oven and bake till the edges have slightly turned into golden brown; Remove; Cover with another big steel baking pan till the filling sets. Ready to serve.
