Fruit Casterly Sweets
By VicentaLakin
It's summer, and it's all over the street, and it's all over the market, and it's all over the market. It's boring to eat a fruit, and to make a fruit salad, it's too flat. Well, I'll be quick, I'll be a fruit pie. And fruit, and beware! What a joy for a family to taste together。
Recipe Recommendations
- low-gluten flour 165 grams
- unsalted butter 80 grams
- powdered sugar 35 grams
- salt 1 gram
- whole egg liquid 35 grams
- egg yolk 40 grams
- fine sugar 40 grams
- milk 200 grams
- Apple appropriate amount
- cherry appropriate amount
- raspberry appropriate amount
- honey appropriate amount
- mint leaves a little
- sweetening
- baking
- an hour
- ordinary
Steps for Fruit Casterly Sweets
1
(b) First, to make pieskin: 80 grams of salt-free butter, 35 grams of sugar powder, 1 grams of salt, 35 grams of whole egg fluid, 165 grams of low-weed flour (cake powder); butter is removed from the refrigerator in advance, the interior is softened and a small pit is pressed with the finger
2
Butter, sugar powder, salt, mixed with a razor, then evened with an electric omelet, with a small number of additions to the whole egg fluid
3
(a) Full mixing and evenness, without the need for distribution
4
Flour sifted into butter and egg paste
5
Scratches are even, dry powder is fine, and do not mix too much to prevent a contraction during roast
6
(b) Take a skin-skinned film, which is more useful when a skin-skinned bag is cut; put the face in the middle of the skin-skinned film, flatten the hand, and remain in the freezer for at least 30 minutes
7
Refrigerated pasta is taken out and placed on a lasagna, covered with hard-line flour, which does not change colour when baked in the oven, and is easily darked with low powder; it is formed into thin pieces of about 3, 4 mm thick
8
And roll up the skin with a crutches so that it does not break
9
(a) Lightly place the skin on the pied disc, press the skin with your hand and place it on the pied disc, and evenly fill the edges of the corner with the skin, all of which will be exhausted; and put a hole in the fork to prevent deformation during roasting
10
(a) Placing tin paper on top of it, and matching it with the skin, so that the baking stones may be cast on it, and if they are not made, they may be replaced with dry beans or with stones with tin wraps
11
Send the pie into the middle of the preheated oven, with 180 degrees of fire up and down and 10 minutes of roast
12
(b) After being carried out, for two minutes, the baking of baking stones and tin paper is removed and a full egg fluid is painted on the skin
13
Re-entry into the middle of the oven, with 175 degrees of upper and lower fire, 15-20 minutes, with a coloured surface and full maturity
14
Do not take off the mold after you have taken it out, and it will be cool before you use it。
15
Custer pie: When you bake pie skin, you can make casserole sauce, and this sauce can be made as puff and cake. Material for the casta sauce is ready: 100 grams of butter, 40 grams of yolk (2), 40 grams of fine sugar, 20 grams of low-banded flour (cake powder) and 200 grams of milk; butter is softened early and once a pit is pressed on the finger
16
– yolk, sweet sugar and milk pots, evenly mixed
17
It's a low-banded flour mix
18
First, a small amount of milk is poured into the mix, then all the remaining milk is poured into the slurry form
19
(a) The small fire heats up, and it mixes unstoppablely to prevent the paste from coming up with visible textures, viscerality and fire
20
To pour soft butter into the paste while it's hot
21
Quick mixing, fine and smooth Castile sauce
22
- Demolition of pieskin from the piepad and flatting of casta sauce in pieskin
23
All kinds of fruit are washed and pelted with clean asphalt, spread in pies, and then drink a little honey, adding to the flavor。
24
Fresh, beautiful, nice afternoon tea
25
Sweet, sweet, full of fruitFruit Casterly Sweets Make Tips
Finish eating in two days; the fruits can be released at will; the temperature of the roast is adjusted to the condition of the oven。