The blueberry tower of egg milk

1

Pumpy: Pumping down low-banded flour, high-banded flour, salt together on the lasagna and pacing with hands。

2

Add a little bit of hard butter

3

It's not easy to use scratching plates to cut between butter and flour

4

When the butter and flour are cut into loose grains of sand, mixed with water and cream. Objects

5

Just a little bit, and then you put your hands in a smooth, smooth face, covered in a skin mask and put it in a freezer for an hour

6

in an hour, the noodles will be removed. spread a layer of flour evenly on the lasagna, then fold the flounder into 3-100 px thick skin

7

He lays out the fine skin in the mold, and crushes it with his finger, and uses his stick to draw the extra skin above the mold

8

Put some holes in the bottom of the face

9

When you're done, put a layer of tin paper on the base of the skin, then press some heavy weight on it, put it in a preheated oven, mid-level, 10 minutes up and down, 10 minutes to remove the heavy weight, tin paper, and then 5 minutes to bake

10

Producing egg cream: Add fine sugar to the yolk and mix it evenly

11

Add yogurt and evenly

12

Then the milk, the cream, and the drop of one or two drops of vanilla mixed evenly

13

Smuggle a mixed mixture into the egg milk before it pours in

14

Finally, we'll add rum and we'll mix it into egg cream。

15

I'll pour the well-made egg cream into the baked tarp, about six percent full, and put it in blueberries

16

Put it in a pre-heated oven, mid-level, up and down, about 25 minutes, until the berries come out

1. This recipe is suitable for a 6-inch tart mold. If you want to make a larger tart, you can increase the ingredients proportionally. For example, for an 8-inch tart, multiply all ingredients by 1.78. 2. The water absorption of flour and butter will vary depending on the quality of the ingredients and the room temperature. Therefore, when adding liquid to the flour, add 80%-90% first, then adjust the amount according to the state of the dough. 3. The tart dough should be of moderate firmness, soft but not sticky, and not dry or hard. Do not knead the dough vigorously; just gather it into a ball. Placing it in the refrigerator to rest allows it to relax better and makes it easier to roll out. 4. To prevent the dough from puffing up during baking, press some heavy objects on it, such as rice or beans. 5. This egg custard mixture is also suitable for making other tart or pie fillings. 6. Every oven has a different temperature, so please adjust the temperature and time according to your own oven.