Fresh lemonade
By VicentaLakin
It's nice to have a taste of it. The water is about four inches of two, and the skin is surplus。
Recipe Recommendations
- butter 70 grams
- low-gluten flour 105 grams
- egg yolk 4 grams
- water
- sugar 2 grams
- salt 1 gram
- blue berry appropriate amount
- fine sugar 35 grams
- eggs 60 grams
- fresh lemon juice 20 grams
- light cream 36 grams
- lemon zest a little
- corn starch 8 grams
- sweet and sour
- baking
- several hours
- ordinary
Steps for Fresh lemonade
1
Raw materials, softened butter。
2
Egg yellow and water are evened and mixed with sugar and salt and placed in the fridge for use。
3
Softened butter with razors to smooth。
4
It's pouring in after sifting。
5
Scratching the surface with a razor like a cut, so that it does not overwhelm the head, in the form of a piece of granule, which is almost dry powder。
6
Take out the frozen egg fluid and pour it into flour particles。
7
The water mix is fully absorbed by the paste, so that it is not over-mixed so that it does not rise。
8
Put it in the film and freeze it for one night. It's a part of it that can be refrigerated, not used for the time being。
9
refrigerated or frozen tapis return to temperature so that they can reach tapies and about 3 mm thick. (better put it in the middle of the two film protections, not stick to other tools
10
Take the film below, put Tapi on the model, and put the tapi around it with your hands. Press it with a cane。
11
Remove the extra Tapi。
12
With a fork and a little hole underneath. It's in good shape, tapi freezes for more than two hours. When removed, the small baking rock or other heavy matter such as red beans is pressed. In the lower middle of the oven, 165 degrees of fire and 145 degrees of fire and 15 minutes of roasting for backup。
13
Eggs mixed with sugar, mixed into sugar。
14
I'm going to put in some pre-squeezed lemonade and some light cream。
15
Sift into corn starch。
16
The water is poured into the skin, and a little lemon crumbs can be spilled on it, in the middle and lower of the oven, 170 degrees of fire, 40 minutes of roasting at 140 degrees of fire, and demoulding。