Step by step
1, pour the butter, sugar, wheatgrass flour and flour into a food mixer and mix well on low speed. food mixer and mix well on low speed;
2. Next, add the egg and beat all the mixture into a dough;
3. Put the dough into a model and press out several round molded doughs for use.
Filling Method
4: Bring the water and sugar to a boil, remove from the heat, add the green coloring and wheatgrass juice, mix well, and leave to cool;
5: Gently beat the eggs, add the milk, whisk to combine well, then add the cooled wheatgrass juice, mix well, strain, and cool in the refrigerator;
6: Pour the cooled wheatgrass mixture into the prepared round molded dough.
6. Pour the cooled wheatgrass mixture into the prepared dough and bake at 200℃ for 30 minutes.
Sugar, salt, powdered milk, butter, shortening (marzipan), flour (high gluten flour), rolling pin.
1, cut the large pieces of butter into small dice.
2. Put a small spoon of salt inside the flour. Two, three or four tablespoons of sugar. And the cubed butter. Stir together with the flour. With milk and flour note: and when the flour. Pour the milk or water in a little at a time. Don't pour too much at once. Knead a little bit.
3. Roll out the dough into a thin sheet; 2. Sandwich the shortening sheet (macaroni sheet) inside.
4. Close it up. Be careful to close the edges well. Otherwise the marzipan shortening will flow out when you roll it out. The shortening sheet should be slightly hard to wrap. If it's too soft, it means it's almost melted. Once rolled, the oil will flow out. When you roll it out, you must get the strength right, if you don't roll it out well, the oil will flow out of the dough. After rolling into a thin sheet. Fold both sides, and then close the folded pieces together. The purpose of this is to layer more. Fold once. Then you can put it in the fridge for 10 minutes-30 minutes to wake up the dough. This is so that if you put it in the fridge to let the gluten rise a bit, the layers will be fluffy and won't press and fold together. If you don't have time, you can leave it out of the fridge, it just won't fluff up as well.
5, just into the stacked many times. Rolled into 0.3cm thick; . Then roll up; put into the refrigerator for 30 minutes; refrigerated good lasagna puff pastry rolls, take out and cut into small rolls of uniform size.
6. After cutting the rolls, pick up one roll and dip it in flour; 2. Put it into a tart mold with the flour-dipped side facing up; 3. Pinch the rolls into the shape of a tart mold with two thumbs, and let the tart crust rest and relax for 20 minutes after pinching.
7. Ingredients: sugar, condensed milk, cream, flour, eggs, milk; 2. Directions: Pour light cream, milk, sugar, condensed milk into a bowl, heat and stir constantly until all the sugar is dissolved. Cool to room temperature, add egg yolks and low gluten flour, stir well and sieve to make tart water. Pour the mixture into the tart shell. Pour into the tart shell.
8. Put into a baking tray and bake in a preheated oven at 200-210℃ for about 25 minutes, until the surface of the tart water appears to be in focus.
9, out of the oven, cut some fruit, and then go in to bake for 20 minutes is done.