[tomato bacon tower]
Introduction:
"Tomato bacon tower - salty, for another taste, it's more homely. The recipe is classic among classics. It's from the formula of teacher Shimao. I recommend you to try it! I have to put the bacon in the tower. I love the black pepper very much. The small tomato is still juicy after baking. You can also try the mushroom, green pepper and red pepper. It's like eating pizza. It's just like the crumbs of the bottom! One baking: the middle layer of the oven is heated at 200 ℃ for 15 minutes, and then slightly colored. Second baking: the middle layer of the oven is heated at 180 ℃ for 20 minutes to solidify
Production steps:
Step 1: prepare raw butter to soften at room temperature, sift low gluten flour and set aside
Step 2: mix the egg yolk, water, salt and sugar evenly and put them in the refrigerator for storage
Step 3: stir the butter with a rubber scraper until smooth
Step 4: add the sifted low gluten flour
Step 5: cut and mix into powder free, finely granulated
Step 6: add the egg water mixture, add a small amount in several times
Step 7: mix into dough (don't over stir to avoid gluten)
Step 8: wrap with plastic wrap, press slightly and refrigerate for more than 2 hours
Step 9: after rewarming, roll the tarp into the mold, poke the hole with the fork, lay a small hard object and bake it at 200 ℃ for about 15 minutes
Step 10: prepare the ingredients for the filling, cut the tomatoes in half, and dice the bacon
Step 11: prepare the ingredients for the filling, cut the tomatoes in half and dice the bacon
Step 12: break up the egg
Step 13: slowly add light cream, add salt, beat and set aside
Step 14: bake the tower skin at room temperature (do not demould)
Step 15: pour in the tower liquid, about 7 minutes full
Step 16: Sprinkle with chopped bacon
Step 17: put on the small tomato, cut face up, sprinkle black pepper and rosemary, heat up and down 180 degrees in the middle of the oven, set for about 20 minutes
Materials required:
A TAPI butter: 140g
A TAPI low gluten flour: 210g
A TAPI yolk: 8g
A TAPI water: 37ml
A TAPI sugar: 4G
A TAPI salt: 2G
B filling Bacon: 60g
B filling tomato: 60g
B filling egg liquid: 100g
B filling light cream: 60g
B stuffing rosemary: appropriate amount
B filling black pepper: right amount
B filling salt: 2G
Note: * TAPI is a classic formula. I keep 5g in the liquid addition. According to the water absorption of flour, * the amount of TAPI is about three 15cm circular trays (6 inches = 15cm in diameter) and the amount of stuffing is about two 15cm circular trays (6 inches = 15cm in diameter). That is to say, I used two 6-inch TAPI and TAPI... * bacon has salt. This ratio is too light and I have too much stuffing Add 2G mixture * vanilla, no quantity requirement, put it as you like, fresh vanilla is OK
Production difficulty: simple
Process: Baking
Production time: half an hour
Taste: salty and sweet
Chinese PinYin : Fan Qie Pei Gen Ta
[tomato bacon tower]
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