meringue
By ChetAdams
Meringue is an important factor affecting the finished product, so crispy things must feel crispy, fragrant and smooth in the mouth. And I'm lazy personally. I won't use up the meringue crust I make at one time. Hey, put it in the grid at the bottom of the refrigerator. When I want to eat it in two days, I can directly make egg tarts. It's a snack of meringue.
Recipe Recommendations
- sweetening
- baking
- three-quarters of an hour
- simple
Steps for meringue
1
350 grams of low flour.
2
2 grams of eggs.
3
90 grams of butter.
4
160 grams of cold boiled water.
5
60 grams of fine sugar Prepare the materials in the above pictures 1 - 5 except butter, mix them into cotton shape, add butter and knead until the water surface is smooth and does not touch your hands.
6
350 grams of low flour.
7
250 grams of butter.
8
500 grams of lard. Mix the materials in pictures 6 - 8 and use the same method to make the oil dough.
9
Roll out both dough into dough sheets of the same thickness.
10
Roll out the water skin and the oil skin into rectangular dough sheets respectively, wrap the oil skin with water, roll it flat, then stack the dough and roll it flat again. Repeat this at least three times. Roll it into a thin skin 0.5 thick (it is best to wrap it in plastic wrap when rolling), wrap it in plastic wrap, place it in the refrigerator for 30 minutes, and it will be ready to use.meringue Make Tips
It is best to seal the dough sheet with a sealed bag and store it in the refrigerator at 0 ° C for next use.