Strawberry Tarts(cao mei ta )

Strawberry Tarts

Introduction:

"[talk about love] the last one in 2014. According to the Convention, we should write a summary at the end of the year. However, we find that the older we get, the more we don't know how to start the summary. When we are young, we can look forward to the future or look forward to the new year's new weather and new start every year. But now we feel that some words are empty. Maybe we make too many wishes in the new year and put in too much Looking forward to it year after year, you still repeat it day after day, so there is no change at all. So I think we should live every day well, so every day is a new beginning, and gradually it will become what we are looking forward to. [talk about food] continue with strawberry series, ha, and make a strawberry tart. It's beautiful after decorating with strawberries. It's very festive The recipe of the atmosphere tarts is the recipe of the Christmas icing biscuits in the front. It's super versatile. It's filled with delicious thick almond cream. Finally, it's filled with greasy strawberries. It's nice to make one for your family during the holidays. "

Production steps:

Step 1: make the tarts first, soften the butter at room temperature, and then add the powdered sugar

Step 2: stir well with the egg beater until the butter turns light

Step 3: add the egg liquid in several times, stir once and add the next time. Keep adding vanilla

Step 4: add the sifted low gluten powder at one time

Step 5: knead the dough well, put it in the fresh-keeping bag and refrigerate for more than 1-2 hours

Step 6: take out the relaxed dough and roll it thin

Step 7: put in the baking tray and make some holes on the surface with a fork

Step 8: cover the surface with tin foil, put on the beans, put them into the oven preheated 180 degrees for 20 minutes, and take them out

Step 9: OK, continue to make almond cream. Soften butter at room temperature, add sugar and beat until light

Step 10: add egg liquid in several times and beat evenly

Step 11: add almond powder

Step 12: mix evenly with scraper

Step 13: squeeze the almond cream filling onto the baked tarts

Step 14: put into the oven preheated 180 degrees and continue to bake for 30-35 minutes

Step 15: code the strawberries, sieve the powdered sugar and cut them into pieces

Materials required:

Salt free butter: 70g

Sugar powder: 50g

Egg liquid: 25g

Vanilla extract: 3G

Low gluten powder: 140g

Butter: 75g

Sugar: 75g

Almond powder: 75g

Strawberry: moderate

Note: 1. The recipe of tartskin is versatile. It can also be used to make frosted biscuits. The one-time tartskin dough can be frozen in the refrigerator. It can be thawed when it needs to be used. 2. When making almond cream stuffing, eggs must be added in small amounts, so as not to cause oil-water separation and affect the taste

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Cao Mei Ta