♪ Soothing heart ♪
By VicentaLakin
Recipe Recommendations
- eggs one
- low powder 180G
- butter 100g
- almond powder 20g
- milk powder 20g
- sugar 40g
- cheese 230g
- light cream 50g
- lemon juice 5g
- milk 35g
- salt 2g
- sweetening
- roast
- an hour
- simple
Steps for ♪ Soothing heart ♪
1
First of all, we're going to make tweezers to soften the butter room, so it's easy to push a hole through a finger, which means it has to be soft, otherwise it's hard to get a break, and sugar is not easy to melt。
2
2g salt, 30g sugar, and an egg-beater at a low speed。
3
Just send to white。
4
And then one more egg goes in and continues to pass。
5
At the beginning, there was a small amount of oil and water separation, which is normal, and it doesn't matter. We continue to hit it at a slow pace。
6
Just keep going to the full integration of butter and egg fluid。
7
then 20g milk powder and 20g almond powder were added to the well-drived butter and evened with a razor。
8
and then we sift 180 g of low powder into the bowl, and we mix it evenly again。
9
And then you put it in a bag, and you put it in a freezer for half an hour, and then we can go back to making the tart we need。
10
I also took the cheese out early, softened the room temperature, then added sugar to the cheese to hit it at low speed, at first not at high speed, and the sugar was easily splattered, mixed at low speed, then passed the cheese at medium speed to such a delicate and smooth state。
11
then you add 40 g of light cream, smoother the 5 g of lemon juice, and 35 g of milk into it, into full integration。
12
It is sufficient to send this smoother and mobile state, and if too dense, a little milk would be appropriate。
13
And for ease of operation, I put it in a bouquet and put it in a freezer。
14
Now it's almost loose, and we're gonna take it out, we're gonna put some handpowder on the table, we're gonna stop the sticky face, and we're gonna put it in a thin skin with a stick。
15
and then i'm going to use a mousse circle about 8 cm in diameter, pressing out the circle, the extra part of the skin, and then squeezing it again, and pressing out a few circles。
16
I've prepared some egg tarts, and it's okay to use it. The skin is then pressed gently, the face is tied to the mould, and a fork is used to pierce it, so that it may not swell during the roasting process。
17
And then you put some red beans on the covered face, so that it doesn't swell, because I don't have a baked stone, so I replace it with red beans。
18
Then put it in the oven at 180 degrees for 15 minutes, and the oven still has to be preheated, so it's a habit to keep it。
19
When the roasted skin is out of the cold, the red beans can be poured out and squeezed into the tart, because the freshly baked skin is softer, so it has to be cooled before it works。
20
To enrich your taste, you can put some fruit, like blueberries, in the fridge for more than two hours, so you can bake it with a heart, and when it's frozen, it's completely condensed。
21
And lastly, a glass of golden yogurt, a smooth amount of it, and it'll taste better。
22
Then into the oven, 180 degrees and 10 minutes。
23
And when it's done, it comes out, and it's a fragrance, unlike a normal egg fragrance, and it's got a taste in it, but it's got an unusually soft heart, and the entrance is ready, and it's sweet to the heart。♪ Soothing heart ♪ Make Tips
One: Butter has to be warmer in the room and softened in the room two, the tatter must be frozen and condensed before it can enter the oven three, the oven has to be preheated 30 minutes in advance, because it needs to be hot and fast, and if the temperature is not enough, it can collapse four, and if it's too soft, it can freeze the fridge for 5-10 minutes, and when the tatter becomes hard, then more recipes and videos can be put in the oven, and I can watch my public sign: The little witch's kitchen can also focus on microbots: Macalon's little witch has an irregular welfare。