Casda Protein Tart
By OtiliaKoepp
The cold continued to be serious, so I searched the bottom of the box and found the delicious food diary. Some time ago, I have been obsessed with tart and pie. The tart fillings are mixed and mixed at will and are creative. More importantly, the tart skin can be stored in the refrigerator and refrigerated for many days.
Recipe Recommendations
- sweetening
- baking
- several hours
- senior
Steps for Casda Protein Tart
1
Rub low flour, baking powder, butter, and fine sugar by hand into coarse grains, then add eggs and stir (you can leave it without baking powder).
2
Knead into a moist dough (if the dough is dry with eggs, add a small teaspoon of water and dough).
3
Put it in the refrigerator and refrigerate for 1 hour (you can refrigerate it overnight, so you can make a few more portions of pie skins and put them in the refrigerator. I kept it for a week at most).
4
Separate the egg yolk and egg white (after separating the egg white, beat it into seven or eight and distribute it to make meringue cream).
5
Stir egg yolk + fine sugar well.
6
Pour milk into a small pot and bring it to a boil. Allow it to cool slightly and add egg yolk paste in portions. Add corn starch and stir over low heat to form a paste. Remove from the heat, add butter, stir, and add a few drops of vanilla essence.
7
Sprinkle a little powder on the panel, knead the dough evenly, roll it into a thin skin, and place it into the tarts mold to shape.
8
Use a fork to make small holes in the tarts.
9
Use a decorative bag to fill the casda sauce, and squeeze it in circles into the tarts skin to 70 to 80 percent fill.
10
Preheat the oven to 180° C and bake for about 18 minutes.
11
Adjust the baking time appropriately until the edges of the tarts are slightly colored.
12
Use a decorative nozzle to squeeze meringue to make the tarts top, preheat the oven to 180°, and bake for 6-10 minutes to color the meringue (the meringue is brown).