Blue mold crisp Tarts(lan mei su ta )

Blue mold crisp Tarts

Introduction:

"The day before yesterday, we just made Portuguese egg tarts, but the customers didn't think it was enough and asked to do it again, so this time we changed it to blue mold crisp tarts, which are also crisp tarts. As for the production of pastry, I won't introduce it more here. I have already issued Portuguese egg tarts before. For details, please open the "Portuguese egg tarts" in my menu, which contains the detailed steps of pastry

Production steps:

Step 1: take a piece of pastry, sprinkle some dry powder on the board, and peel off the incomplete edge of the pastry with a knife.

Step 2: cut the pastry into 8 x 8 cm cubes.

Step 3: fold a piece of dough diagonally to form a triangle.

Step 4: use a knife to cut both ends of the triangle so that it doesn't cut off completely.

Step 5: place the cut dough evenly. Turn the small pieces at one end to one side, and then insert the small pieces at the other end to the other side.

Step 6: make it this way.

Step 7: put the shaped dough on the baking tray. Now preheat the oven 180 degrees for 5 minutes.

Step 8: brush a layer of egg liquid on the dough germ, send it to the middle layer of the oven, bake it at 180 degrees for 15 minutes.

Step 9: baking complete. Well organized

Step 10: finished product.

Materials required:

High gluten flour: 220g

Low gluten flour: 30g

Butter: 180g

Salt: 1g

Sugar: 5g

Water: 100g

Egg liquid: right amount

Personal reminder: depending on the oven temperature. Baked crisp tarts can also be yellow peach, other and so on. If you want to use intestines, you should bake them together with dough germ.

Production difficulty: simple

Process: Baking

Production time: 20 minutes

Taste: sweet

Chinese PinYin : Lan Mei Su Ta