Delicious "egg tart, blueberry tart"(mei wei xiao dian dan ta lan mei su ta )

Delicious "egg tart, blueberry tart"

Introduction:

"These days, besides work, I just watch the world cup. Fish and bear's paw can't have it both ways, so it's delayed the exchange with netizens! Today, take time to watch the world cup when the two small night snack, take out to share with netizens! Due to absent-minded, it seems rough. I hope my friends will forgive me! Because I didn't go shopping, I did what I had at home, so I made two simple snacks "egg tarts and blueberry crisp tarts". Although snacks are simple, they are very popular with friends who watch the world cup together. "

Production steps:

Step 1: raw material preparation; dough; 230g flour, 30g butter, 4G salt, 100ml water; wrapped in oil; 130g butter; stuffing; 80g egg yolk, 2G Jishi powder, 5g milk powder, 15g condensed milk, 25g sugar, 80ml fresh milk, 80g blueberry sauce.

Step 2: sift the flour.

Step 3: add salt.

Step 4: then, 30 grams of butter in the flour by hand into particles.

Step 5: mix flour into dough with water, refrigerate and relax for 30 minutes.

Step 6: put the wrapped oil into the fresh-keeping bag and beat it with a rolling pin to form a square.

Step 7: roll it into 8 mm thick slices, wrap it and refrigerate for 30 minutes.

Step 8: make tarting water, add 2G custard powder and 5g milk powder into egg yolk.

Step 9: 15g condensed milk, 25g granulated sugar and 80ml fresh milk.

Step 10: mix the water evenly and set aside.

Step 11: take out the frozen dough, roll it with a rolling pin, roll it into a rectangle, twice the size of the wrapped oil, and then put the wrapped oil on the dough.

Step 12: fold the dough to the left and right, wrap it in oil, and pinch the seam firmly.

Step 13: roll the dough into three times the size with a rolling pin, and brush the flour on the dough with a brush.

Step 14: take the center of the patch as the middle line, fold the patch left and right, and align the middle seam.

Step 15: brush the dry flour on the dough with a brush.

Step 16: fold the dough in half and repeat three times.

Step 17: wrap with plastic wrap and refrigerate for 30 minutes. According to this method, a total of three operations, each time to refrigerate for 30 minutes, and the last time to refrigerate for 60 minutes, this is a four layer triple stack method.

Step 18: take out the last frozen dough from the refrigerator, roll it open with a rolling pin and roll it into 5mm thick dough pieces.

Step 19: use the mold to carve a small round piece.

Step 20: press the round patch into the mold.

Step 21: scoop in the water with a spoon and fill it with 8%.

Step 22: put the baking tray into the preheated oven, bake it for 10 minutes with 230 degree heat, then turn the heat to 200 degree, and continue to bake for 15 minutes.

Step 23: during baking egg tarts, make another kind of small dot and apply a layer of water on the carved dough with a brush.

Step 24: re carve the same number of round patches with an engraving mold, and hollow out the middle of the patch with a smaller engraving mold.

Step 25: after that, pile the hollowed out dough onto the watered dough and stick it firmly.

Step 26: after the egg tart is out of the oven, put another small point into the baking tray.

Step 27: place blueberry jam in the hollowed out dough.

Step 28: put the baking tray into the middle rack of the oven for the second time, still use the upper and lower firepower of 230 degrees, bake for 10 minutes, then adjust the firepower of 200 degrees, and continue to bake for 15 minutes.

Step 29: all operations are completed.

Materials required:

Flour: right amount

Butter: moderate

Yolk: right amount

Custard powder: right amount

Milk powder: right amount

Condensed milk: right amount

Fresh milk: right amount

Blueberry sauce: right amount

Salt: right amount

Sugar: right amount

Note: two small features: rich flavor, milk sweet, crisp taste, soft heart, blueberry sweet and sour, pisong taste, melt in the mouth. Warm tips: 1. The dough made by this method has a good taste, and it's better to relax for a long time. It's best to make it. The folded dough can be refrigerated in the refrigerator for 3-4 days, and it can also be frozen for 1-2 months. The slow freezing effect remains unchanged. 2. Add condensed milk and custard powder into the tarting water, the taste will be more sweet, you can not put without it. Can also put 20% light cream, taste good, the best use of egg yolk, such as the whole egg taste slightly worse.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Mei Wei Xiao Dian Dan Ta Lan Mei Su Ta