2. Add the low gluten flour and mix well (the tart water is complete);
3. Pour the tart water into the tart crust until it is seven minutes full;
4. Put it into the baking dish and put it into the oven about the heat well. Bake at 210℃ for 25 minutes.
Method 2:
1. Put milk, condensed milk and sugar into the same container and stir well, heat until the sugar is completely dissolved;
2. After cooling, add the egg yolks and stir well, the tart water is done;
3. Pour the tart water into the tart crust, do not pour it all over, to prevent it from overflowing when heated;
4. Put it into the oven (200 ° C).
Bake for about 20 minutes.
Wheatgrass
Basic Ingredients
For the tart crust:
250g butter, 140g sugar, 480g flour (sifted), 1 egg, 10g wheatgrass flour (sifted)
For the filling:
450ml water, 175g sugar, a little bit of green pigment (can be added or not), egg 5, 60 ml of milk, 50 ml of fresh wheatgrass juice
Method of preparation
Skinning method:
①Pour butter, sugar, wheatgrass flour and flour into a food mixer and mix well on low speed;
②then add the eggs, and beat all the mixtures into a dough;
3) Put the dough into a model and press out a number of round molds of dough and set aside.
Filling method:
①boil the water and sugar together, remove from the heat, add the green coloring and wheatgrass juice, mix well, and leave to cool;
②gently beat the eggs, add the milk, beat well, then add the cooled wheatgrass juice, mix well, strain, and then cooled in the refrigerator;
③pour the cooled wheatgrass mixture into the prepared Pour the cooled wheatgrass mixture into the prepared dough and bake at 200℃ for 30 minutes.
Fruits
The first step is to prepare the ingredients: sugar, salt, powdered milk, butter, shortening (macaroons), flour (high-gluten flour), rolling pin.
Steps:
Fruit Tart
Fruit Tart
The first step is to cut the large piece of butter into small dice.
In the second step, 1. Put a small spoonful of salt inside the flour. Two, three or four tablespoons of sugar. And the butter cut into cubes. Stir together with the flour. 2. Use milk and flour Note: When making the flour. Pour the milk or water in a little at a time. Don't pour too much at once. A little bit of kneading.
Step 3: 1. Roll out the dough into a thin sheet; 2. Sandwich the shortening (macaroni sheets) inside.
Step 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 when 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.
Step 5, 1. Put just into the folded many times. Roll it out to 0.3cm thick; (you have to use as much as you want, I used 3/2 of the dough just now and made 15 tart skins oh); 2. and then roll it up; 3. put it in the fridge for 30 minutes; 4. refrigerate the lasagna puff pastry rolls, and then take them out and cut them into small rolls of even size.
Sixth step, 1. cut the rolls, pick up a roll, dip it in flour; 2. put it into the tart mold, flour side up; 3. use two thumbs to pinch the rolls into the shape of the tart mold, and pinch the tart crust to rest and relax for 20 minutes.
Step 7: 1. Ingredients: sugar, condensed milk, cream, flour, eggs, milk; 2. 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.
Step 8: Bake in a baking dish in a preheated oven at 200-210℃ for about 25 minutes, until the top of the tart water appears to be spotty.
After it comes out of the oven, cut up some fruit and go back in to bake for another 20 minutes and it's done!
Purely handmade
Purely handmade egg tarts
Purely handmade egg tarts
Raw materials:
Oil flour: easy wheat shortening Gluten powder
Water surface: Gluten powder Water Eggs Sugar
Operation:
1, low gluten meal, water, eggs, sugar, knead and mix well, kneaded until pure smooth, into the water surface to spare.
2. Knead the easy wheat ghee and low gluten flour together to make an oiled surface, and put it in the refrigerator for about 10 minutes.
3: Bread the oiled bread into the water surface, roll it out until the back triple fold, and then put it into the freezer for about 20 minutes.
4: Roll out again until the back three folds, and then until the back four folds. Then put it in the freezer for about 20 minutes.
5: Roll out the dough until it is about 4-5mm thick, then press out the tart crust with a mold. (100g flour makes 8 tarts)
The remaining scraps can be used to make the tart crust for the coconut tart
6. 15 to 16 minutes in a large oven. Small oven (non-infrared tube heating) takes about 12 minutes.