French tuna tomato Lorraine pie
Introduction:
"French Lorraine pie is already a French home dish that many people have come into contact with. This time, the Lorraine pie made by Juju is added with some French Dijon mustard sauce, and the taste is more hierarchical."
Production steps:
Step 1: stir the flour and sugar, put in the butter, and continue to stir until the butter and flour are in the state of fine sand
Step 2: put in the eggs and stir well
Step 3: add milk and continue kneading
Step 4: wait to form a large dough, stop kneading, and refrigerate for about 30 minutes
Step 5: roll the frozen dough thin
Step 6: put it in a buttered baking pan and gently adjust the hole with a fork
Step 7: spread mustard on the cake and fill it with cut tomatoes
Step 8: mix the eggs, milk and cream well, then sprinkle with salt and pepper
Step 9: put small pieces of emonta cheese on the tomato, pour in the milk and egg juice just made, put it into the oven preheated to 180 degrees and bake for about 40 minutes
Materials required:
High gluten flour: 250g
Butter: 150g
Egg: 1
Water: 5 spoons (or milk)
Sugar: 1 teaspoon
Tomato: 1kg
Emonta cheese: 150g
Cream: 150ml
Milk: 150ml
Dijon mustard: 3 teaspoons
Salt: a little
Pepper: a little
Note: be careful not to insert the hole in the cake with a fork, otherwise the egg juice will flow out through those small holes and accumulate under the cake, so that the baked pie will not be crisp
Production difficulty: simple
Process: Baking
Production time: one hour
Taste: salty and fresh
Chinese PinYin : Fa Shi Jin Qiang Yu Fan Qie Luo Lin Pai
French tuna tomato Lorraine pie
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