1, material:
A.Tappi material: 270g low-gluten flour, 30g high-gluten flour, 45g ghee, 250g flaked horse mackerel (that is, vegetable butter), and water 150g or so (gradually added according to dough hardness, not poured at one time).
B. Egg tower water material: whipped cream 265,438+00g, milk 65,438+065g, low-gluten flour 65,438+05g, fine sugar 63g, four egg yolks and condensed milk 65,438+05g (you can decide whether to put it or not according to your own taste. After putting condensed milk, the milk taste of egg tower water will be more fragrant. )
2. Mix high flour with low flour, ghee and water to form dough. Don't pour all the water in at once, add it slowly, and adjust the hardness of the dough with water until the surface of the dough is smooth and uniform. Wrap the dough with plastic wrap and relax for 20 minutes.
3. Wrap the flaky horse unicorn tightly with a plastic film and beat it with a French pin to make it thinner. This way, Ma Qilin has good ductility. Don't open the plastic film, roll Ma Qilin thin with fried dough sticks. The hardness of thin horse unicorn should be basically the same as that of dough. Take out Ma Qilin for later use.
4. Apply a thin powder on the chopping board and roll the loose dough into a rectangle with a rolling pin. When rolling, roll the four corners outward, which makes it easier to roll a more uniform shape. The width of the rolling surface should be the same as that of Ma Qilin, and the length should be three times that of Ma Qilin.
5. Put Ma Qilin in the middle of the patch.
6. Fold both sides of the dough piece in half to wrap Ma Qilin. And crush one end.
Press the dough piece from top to bottom with the palm of your hand from the pinched end. When you press the lower end, pinch this end to death. Roll out the dough sheet, fold it like a quilt, gently pat the surface of the dough sheet with a dough stick, and then roll it out. This is the first time to get a 60% discount.
Open the 40% folded dough sheet outward, gently tap the surface of the dough sheet with a rolling pin again, roll it into a rectangle, and fold it again. This is the second time to get a 60% discount. After 40% off, wrap the dough tightly with plastic wrap and relax for 20 minutes.
7. Roll out the three-fold dough sheet again, and roll it into a dough sheet with a thickness of 0.6CM, a width of 20CM and a length of 35-40CM. Use a wallpaper knife to cut off the extra edges for shaping.
8. Roll up the dough from the long side.
9. Wrap the rolled dough in plastic wrap and put it in the refrigerator for 30 minutes to let it relax.
10, and the loose dough roll is cut into pieces with a thickness of about 1CM.
1 1. Dip it in flour, then put the flour-stained side up and put it in the ungreased tower mold. Pinch it into the shape of a tower mold with two thumbs. Then, oil is coated in the mold, and the mold is assembled.
12, the practice of egg tower water: 1. Put whipped cream, milk, condensed milk and sugar into a small pot, heat it with low fire, stir it while heating, and leave the fire after the sugar melts and cool it slightly; Then add the egg yolk and stir well.
13. finally, pour the egg tower water into the mold for baking.
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Egg Tower Exercise 2
Materials:
A. Egg tart materials: 270g of low-gluten flour, 30g of high-gluten flour, 45g of ghee, 250g of flaky macchia, and water 150g or so (gradually added according to the hardness of dough, not poured at one time).
B. Egg tart water material: whipped cream 265,438+00g, milk 65,438+065g, low-gluten flour 65,438+05g, fine sugar 63g, four egg yolks and condensed milk 65,438+05g (you can decide whether to put it or not according to your own taste. After putting condensed milk, the milk taste of egg tart water will be more fragrant. No whipped cream can be replaced by 100g custard powder mixed with 480g water and a little sugar).
Making pie crust:
1. Mix high-gluten flour, low-gluten flour, ghee and water into dough. Don't pour all the water in at once, add it slowly, and adjust the hardness of the dough with water until the surface of the dough is smooth and uniform. Wrap the dough with plastic wrap and relax for 20 minutes.
2. Wrap the flaky horse unicorn tightly with plastic film and thin it with a rolling pin. This way, Ma Qilin has good ductility. Don't open the plastic film, roll Ma Qilin thin with fried dough sticks.
3. Sprinkle a layer of flour on the chopping board and roll the loosened dough into a rectangle with a rolling pin. When rolling, roll the four corners outward, which makes it easier to roll a more uniform shape. The width of the rolling surface should be the same as that of Ma Qilin, and the length should be three times that of Ma Qilin. Put Ma Qilin in the middle of the patch.
4. Fold the patches on both sides to wrap Ma Qilin. And crush one end.
5 press the dough from the pinched end with the palm of your hand from top to bottom. When you press the lower end, pinch this end to death. Roll out the dough sheet, fold it like a quilt, gently pat the surface of the dough sheet with a dough stick, and then roll it out. This is the first time to get a 60% discount.
6. Open the 40% folded dough sheet outward (as shown in the above picture), tap the surface of the dough sheet again with a rolling pin, roll it into a rectangle, and then fold it in half. This is the second time to get a 60% discount. After 40% off, wrap the dough tightly with plastic wrap and relax for 20 minutes.
7. Open the loose dough outward, pat it gently with a noodle machine, roll it into a rectangle, and then fold it in half three times.
8. Roll out the three-fold dough sheet again and roll it into a dough sheet with a thickness of 0.6CM, a width of 20CM and a length of 35-40CM. Use a wallpaper knife to cut off the extra edges for shaping.
9. Roll up the dough from the long side.
10. Wrap the rolled dough with plastic wrap and put it in the refrigerator for 30 minutes to relax. (No refrigeration in winter)
1 1. Roll the loose dough into pieces with a thickness of about 65438±0cm.
12. Dip (1 1) in flour, and then put the flour-stained side up into the ungreased tower mold. Knead it into a tart mold shape by hand.
13. Put the egg tart water (70% to 80% full) into the kneaded tart skin and bake it in the oven. The baking temperature is about 220 degrees Celsius, and the baking time is 15-20 minutes.
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Egg tower exercise 3
Nata famille rose
Oil skin material:
High gluten flour 45g (Note: protein Eiweiss is higher than 1 1, indicating high gluten, and vice versa).
45g of low-gluten flour
Schmahl 2 tablespoons ghee (lard)
Zuk sprinkled a little powdered sugar.
Water 40 degrees Celsius
Crispy material:
Low gluten flour 130g (note: ordinary flour and corn flour Maismehl can be used instead! )
Butter 3. 5 tablespoons
Egg tart water material:
Milk180g
Water180g
Three big eggs, and then take the yolk of the other two, and mix well.
Open a small pot and stir with sugar. Add the eggs and stir well.
"practice"
1. Mix the oil skin and pastry materials respectively, cut them into even small pieces (about 12 each), round them, flatten them slightly, and show an oblong shape.
2. Take a piece and stack it together, and roll it with a rolling pin.
3. fold in half. Repeat the above actions.
4. Finally roll into a circle. Put it in the mold and compact it along its shape. Apply a little oil on the inner wall of the mold in advance-to prevent adhesion! )
5. Pour in the egg tart water and bake in the oven.
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Egg tower method four
Wheat straw egg tart
Wheat grass is a natural plant, which contains more than 100 kinds of nutrients, almost all the substances needed by human life. Usually people add wheat straw to the soup, and some people stir the juice. Do you know that wheat straw can also be made into delicious desserts? "Wheat Straw Egg Tart" is on the scene! A delicious dessert "Wheat Straw Egg Tart" made of wheat straw.
Egg tart skin material:
Butter 250g sugar 140g flour 480g eggs 1 wheat straw flour 10g flour (sieving).
Skin exercises:
(1) Pour butter, sugar, wheat straw powder and flour into a food blender and mix evenly at low speed;
(2) Then add eggs and beat all the mixture into dough;
(3) putting the dough into a mould, and pressing out a plurality of round mould doughs for later use.
Filling material:
Water 450 ml sugar 175 g cyan little (with or without) eggs 5 fresh milk 60 ml fresh wheat straw juice 50 ml.
Filling practice:
(1) Boil water and sugar together, turn off the fire, add cyan and wheat straw juice, mix well and let cool;
2. Gently break the eggs, add fresh milk, stir well, then add the cooled wheat straw juice, stir well, filter and put it in the refrigerator for cooling;
③ Pour the cooled wheat straw mixture into the prepared round mould dough and bake at 200 degrees Celsius for 30 minutes.