Materials
2 eggs, 20 grams of cream, 150 grams of gluten flour, sugar, 15 grams of butter, milk, condensed milk, light cream
Practice
1. 15 grams of butter softened, put into the gluten flour, with the hands of the roll until no particles, add the eggs and flour
2. Into a sheet, wrapped into the cream, pinch the edge of the mouth, rolled out and folded, rolled into a sheet, like a quilt folded, put into the refrigerator for 20 minutes to relax, and then rolled into a piece of four folded twice, put in the refrigerator for 20 minutes twice (lasagna pastry dough is complete, you can put in the refrigerator to freeze and save, you can also do other puff pastry snacks, with the use of out of the defrosting can be)
3. Milk, evaporated milk, condensed milk, sugar, put into a container, stirring well, put on a small fire on the When cool, add the egg yolks and powder and stir well, strain and set aside.
4. Pour the tart water into the tart crust
5. Preheat the oven to 200℃ for 10 minutes, and bake for 10 minutes in a baking tray
6. 120g, 3 egg yolks, 40g caster sugar
Practice
1, prepare eggs and fresh milk, caster sugar aside.
2. Add the sugar to the milk and stir.
3, let the milk cool, add the egg yolks and stir, using a strainer, so that the egg will be more delicate.
4. Pour the tempered egg mixture into the tart crust 8 minutes full and put it into the oven.
5. Preheat the oven to 200 degrees Celsius, and bake for 20 minutes.
6: After baking the tart, let it cool for 3 minutes, then add the blueberry sauce.
Practice 3, delicious tarts
Materials
4 eggs, 250 ml milk, 2 tablespoons of cream, sugar, shortening
Practice
1, eggs, milk, cream, sugar mixed together and stirred well.
2. Use a round mold to cut the puff pastry into a round shape, slightly larger, as it will end up in the shape of a bowl.
3. Spray a baking sheet with oil to prevent sticking.
4: Pour the egg mixture into the puff pastry, not too full, too full the egg mixture will overflow when baking.
5, degree preheated oven, bake for about 20 minutes, each family's oven power is not the same, baked until golden brown.
Practice 4, mini corn tarts
Materials
Materials: 1 cup of chopped ham or bacon, 1 cup of sautéed, 325g box of canned crushed corn, ? cup of grated cheese, ? cup of whipped cream, 1 egg, 2 chopped green onions, 2 sheets of puff pastry
Practice
Preheat the oven to 180 degrees Celsius, mix all the filling ingredients together and add a little bit of fresh cream. Mix all the filling ingredients and add some white pepper and chicken powder to taste, the cheese and canned corn already have salt, so no need to add additional salt. Cut the puff pastry into 10cm diameter rounds and place in a buttered baking dish. Spoon some of the filling onto the puff pastry, do not overfill as the filling will expand when heated. Bake for 12-15 minutes until the filling is cooked and the pastry is golden brown.
Practice 5, original tart
Materials
"150g of gluten flour", "30g of powdered sugar", "1/4 tsp of salt", "85g of unsalted butter", "1 egg", "1/4 tsp of vanilla extract",
Methods
1: Prepare tartlet crust by sifting the flour, adding the powdered sugar and fine salt and mixing it together
2: Cut the cream into small pieces and add 1 tsp of sugar and salt to it. Cream the butter into small pieces and add 1? mix well. Add the vanilla extract to the egg mixture and mix with 2? Chill the dough in the refrigerator for 30 minutes.
3: Prepare the filling ingredients by adding sugar to warm water until fully melted. Add the rest of the filling ingredients and mix well. Sift the egg pulp twice. Cut the dough into portions and place them in the model. Pour the custard into the tartlet about 8 minutes full. Bake in a 180 degree oven for 20-25 minutes until golden brown in color.