These days, apart from work, I just watched the World Cup. You can't have your cake and eat it all, so I delayed the competition with netizens!
Today, I took the time to share the two snacks that I made during the World Cup with netizens! Due to my absent-mindedness, I hope my friends will forgive me!
Because I didn't go shopping, I made whatever I had at home, so I made two relatively simple snacks,"Egg Tart and Blueberry Crisp Tart". Although the snacks are simple, they are very popular among friends watching the World Cup together.
Blueberry Tart
By WyattKuhic
Recipe Recommendations
- flour appropriate amount
- butter appropriate amount
- egg yolk appropriate amount
- custard powder appropriate amount
- milk powder appropriate amount
- condensed milk appropriate amount
- fresh milk appropriate amount
- blueberry sauce appropriate amount
- salt appropriate amount
- sugar appropriate amount
- milk fragrance
- baking
- several hours
- ordinary
Steps for Blueberry Tart
1
Ingredients; dough sheet; 230 grams of flour, 30 grams of butter, 4 grams of salt, 100ml of water; wrapped in oil; 130 grams of butter; filling; 80 grams of egg yolk, 2 grams of custard powder, 5 grams of milk powder, 15 grams of condensed milk, 25 grams of granulated sugar, 80ml of fresh milk, 80 grams of blueberry paste.
2
Sift the flour.
3
Add salt...
4
Then, rub 30 grams of butter into fine particles by hand in the flour.
5
Use water to mix the flour into the dough, place it in the refrigerator, and relax for 30 minutes.
6
Put the oil into the preservation bag and beat it into a rectangle with a rolling pin.
7
Then roll into 8 mm thick slices, wrap and place in the refrigerator for 30 minutes.
8
To make tarts, add 2g of custard powder and 5g of milk powder into the egg yolk.
9
15 grams of condensed milk, 25 grams of granulated sugar and 80ml of fresh milk.
10
Stir the tartar water evenly and set aside.
11
Remove the frozen and relaxed dough, roll it out with a rolling pin, and roll it into a rectangle twice the size of the oil wrapped, and place the oil wrapped on the dough sheet.
12
Fold the dough sheet left and right, wrap it in oil, and pinch the seams firmly with your hands.
13
Then use a rolling pin to roll the dough into three times the size, and brush the flour on the dough with a brush.
14
Fold the dough sheet left and right with the center of the dough sheet as the middle line, aligning the middle seam.
15
Then use a brush to clean the dry flour on the dough sheet.
16
Finally, fold the dough sheet in half and repeat it three times in total.
17
Then wrap it in plastic wrap and place it in the refrigerator for 30 minutes. Operate this method three times in total, each time refrigerated for 30 minutes, and the last time refrigerated for 60 minutes. This is a four-layer triple stack method.
18
Remove the last refrigerated dough from the refrigerator, roll it out with a rolling pin, and roll it into a 5 mm thick dough sheet.
19
Then use a carving mold to carve into small round pieces.
20
Press the round dough sheet into the tarting mold.
21
Use a spoon to scoop in the tartar water until it is 80% full.
22
Place the baking sheet in the preheated oven, bake with upper and lower heat at 230 degrees for 10 minutes, then adjust the heat to 200 degrees for another 15 minutes.
23
Make another small dot during baking of the egg tarts and apply a layer of water to the engraved dough sheet with a brush.
24
Use the engraving mold to carve the same number of round dough sheets, and use a slightly smaller engraving mold to hollow out the middle of the dough sheets.
25
Then stack the hollow dough sheet onto the water-coated dough sheet and stick it firmly.
26
After the egg tarts are baked, place the other dot on the baking sheet.
27
Add blueberry jam to the hollow dough sheet.
28
Place the baking sheet into the middle rack of the oven twice, still use the upper and lower heat at 230 degrees for 10 minutes, then adjust the heat to 200 degrees and continue to bake for 15 minutes.
29
At this point, all operations are completed.Blueberry Tart Make Tips
Features of the two snacks: Rich flavor, sweet milky aroma, crumbly texture, smooth filling, sweet and tart blueberry, flaky and flavorful crust, melts in the mouth.
Tips:
1. The pastry crust made using this method has an excellent texture; it is best to let it rest for a longer period. The folded dough can be refrigerated for 3-4 days or frozen for 1-2 months. Thaw slowly before use to maintain the same result.
2. Adding condensed milk and custard powder to the tart filling makes it sweeter and more fragrant, but you can omit them if unavailable. You can also add 20% light cream, which tastes good as well. It is best to use egg yolks; the texture will be slightly less smooth if whole eggs are used.