Sweet meringue is a material commonly used in pastries to make tarts. Generally sweet tarts, such as tarts with fruit, cream fillings, chocolate fillings, etc., can use sweet meringue. Tapi.

Sweet pastry is a mixed pastry dough, which is made by mixing flour, butter and liquid. Because oil and water do not dissolve, the ingredients must be mixed in a certain order to get the dough to come together.

Materials

Butter 150

Powdered sugar 150

Four 300

Almond flour 60

Egg 60

Method

1. Mix flour, powdered sugar and almond flour, cut the butter into small pieces and mix in.

2. Crush the butter and flour until they are roughly the size of rice grains.

3. Add eggs and knead into a dough that does not stick to your hands.

4. Take it out after refrigeration for 15 minutes, roll it into 2-3mm thick, and cut it into discs using a round shape larger than the mold.

5. Put it into a round ring mold, cut off the excess edges after shaping, use a fork to poke holes in the bottom, and freeze for 10 minutes.

6. Bake in the oven at 160 degrees for about 30 minutes until light brown, take out and cool.

Tips

1. The temperature of butter is more important, preferably around 25 degrees. If the temperature is too high and the butter is too soft, the dough will become oily. If the temperature is too low, it will not be easily crushed.

2. Be sure to mix the flour with butter first, because the flour can test the combination of oil and liquid.

3. When kneading the butter, it doesn’t have to be very uniform, just roughly the size of a grain of rice. Kneading more will increase the temperature of the dough. After adding the eggs, knead the dough until it is basically mixed into a ball. Do not knead for too long, otherwise the dough will become oily if the temperature is too high, and the pastry will become hard in the end.

4. The dough should be hard after being refrigerated and can be rolled out just right. If it is too hard, it will crack easily; if it is too soft, it will stick to the table. Be careful to dust both sides with flour while rolling to prevent it from sticking to the table.

5. When making a French tower, be sure to pinch the right-angled edges and not round them. When making an ordinary tower, be careful not to retain air at the bottom.

6. Relax for half an hour before baking, and punch holes in the bottom to reduce the shrinkage of the tart shell.

7. Use the color to judge whether it is baked well. Golden to brown are acceptable colors.

Puff pastry egg

Ingredients

Preserved eggs, cooked eggs, onions, ground pork, bread flour, fresh milk, egg yolks, egg whites, flour, soy sauce , sugar, pepper

Method

1. Stir the ground pork, diced onions, fresh milk, soy sauce, sugar, egg yolk and pepper evenly, add bread flour and stir, add Place in the refrigerator for 30 minutes and set aside.

2. After 30 minutes, take out the meat and set aside. Cut the boiled eggs in half and prepare.

3. Combine half an egg and half a preserved egg (because the preserved egg yolk is sticky, so it is easy) and coat the outside with cornstarch.

4. Take out the meat and flatten it, wrap it in the eggs, wrap the eggs with the meat patties, and squeeze them tightly with your hands. Do not crush the eggs too hard. It is easier for people with big hands to operate, so leave it to people with big hands to operate.

5. After kneading, coat the outside with flour and then with egg white liquid.

6. Coat it with bread flour.

7. Put it in hot oil and fry over low heat to prevent the meat from becoming too old.

8. Pick it up and put it on a paper napkin in the kitchen to absorb the oil.

9. Cut it open, place it on lettuce leaves, and eat it with salad dressing or tomato sauce.

Tips

1. If there is oil on your hands when wrapping the meat, the meat will not stick to your hands.

2. It is easier for people with big hands to operate. If you have small hands, you need to wrap them with both hands. You cannot wrap them and put them in the pot at the same time. By the time you wrap them all, the bread flour and meat skin of the first few have already stuck. On the plate, it broke as soon as I picked it up.