Tar Crust Ingredients: 135g low flour, 15g high flour, 23g shortening, 75g water, 90g flakes of margarine (for wrapping)
Tar Liquid Ingredients: 105g whipping cream, 83g milk, 8g low flour, 2 egg yolks, 30g sugar, 7g condensed milk (according to your taste, you may decide to put in condensed milk). The milky flavor of the tart water will be stronger after putting in condensed milk).
Original recipe dosage is:
A. Tartar crust materials: 270g of low-gluten flour, 30g of high-gluten flour, 45g of shortening, 250g of flaked macaroons, about 150g of water.
B. Tart water materials: 210 grams of whipping cream, 165 grams of milk, 15 grams of low-gluten flour, 63 grams of granulated sugar, 4 egg yolks, 15 grams of condensed milk
1, high flour and low flour, ghee, water mix, mixing into a dough. The water should not be poured in all at once, but gradually added, and the water to adjust the softness of the dough, kneaded until the surface of the dough is smooth and even can be. Wrap the dough in plastic wrap and let it rest for 20 minutes.
Knead the dough
2. Wrap the sliced margarine tightly in plastic wrap and beat it with a walking whip to thin it out a bit. This way the macchine will have a good stretch. Don't open the plastic film and roll out the macchine thinly with a pressing stick. It should be about the same softness as the hardness of the dough. Remove the macaroons and set aside.
Thinning the macaroons
3. Lightly flour a floured board and roll out the loosened dough into a rectangle with a floured rolling pin. Roll it out with the four corners facing outward, so that it is easy to roll out the shape more evenly. The width of the dough should be the same as the width of the marzipan, and the length of the marzipan should be three times the length of the marzipan. Place the macchine in the center of the sheet of dough.
4. Fold the sides of the sheet over to wrap the macchine. Then pinch one end shut.
5: From the pinched end, press the pasta sheet from top to bottom with the palm of your hand. When you reach the bottom end, pinch that end as well. Roll out the sheet, folding it in four like a quilt, and gently tap the top of the sheet with a pressing stick to roll it out again. This is the first fold.
6: Fold the sheet in half with the open end facing outward, lightly tap the top of the sheet again with the pressing stick, roll it out into a rectangle, and fold it in half again. This is the second fold. After folding, wrap the sheet tightly in plastic wrap and let it rest for 20 minutes.
7. Tap the dough sheet to the outside, then fold it into a rectangle, then fold it in half.
8. Roll out the tri-folded sheet again to a thickness sheet. Use a wallpaper cutter to cut off the excess edges for shaping.
9. Roll up the sheet from the longer side.
10. Wrap the rolls in plastic wrap and place in the refrigerator for 30 minutes to loosen.
11. Cut the rolls with a knife into slices about 1cm thick.
12. Dredge (11) in flour and place, flour side up, in an ungreased tart mold. Use both thumbs to pinch it into a tart mold shape.
13. Fill the tart shell with tart water (about 7/8 full) and bake in the oven. Bake at 220 degrees Celsius for about fifteen minutes.
How to make tart water:
1. Put the whipping cream, milk and condensed milk, sugar in a small saucepan, and heat over low heat, stirring as it heats, remove from the heat when the sugar dissolves, and let it cool a little; then add the egg yolks, and whisk to combine.
2. Sift the flour, add (1) and mix well. Then strain the made tart water and pour it into the tart crust.