The broccoli meatball tower
By VicentaLakin
It comes from Jung Young-shin, Korea, with a sausage with a broccoli, and I'm turning into a Swiss meatball that my daughter likes. The name of this tower is sausage with a broccoli, which is actually the salty tower we eat. It's a good choice to make breakfast or tea with this tower, and the fragrance of the fragrance with a soft pudding inside, and the broccoli, meatballs, eggs, milk, which is very nutritious, if you make breakfast with it, you can bake it in advance, and in the morning you can have it in the oven, and a glass of milk is a much better-looking breakfast。
Recipe Recommendations
- high-gluten flour 70g
- low-gluten flour 80g
- butter 90g
- salt 2g
- white granulated sugar 5g
- cold water 50g
- meatballs of 6
- broccoli half an
- white onions 1/2
- milk 50ML
- light cream 100ml
- eggs one
- egg yolk one
- pepper a little
Steps for The broccoli meatball tower
1
The mix of high-and low-strength flour sifts into large bowls, with cold butter cut into tin. Butter cut through the fridge and not soften it
2
Hand-stamped butter and flour into small particles。
3
Put in salt, white sugar, cold water and noodles, cover the membrane in the fridge for an hour
4
The time of the pasta freeze is first used to make an internal cavity: a new bowl of milk pours into it, followed by light cream。
5
Add scattered egg fluid。
6
Transferred a little salt and pepper powder。
7
It's all right to mix it with an even milk。
8
The meatballs in the inner cortex match the orchids with open water, and the onions are cut to be transparent。
9
the frozen tapi is 0.3 cm thick。
10
The good tarts are put in the pied discs with a hand presses。
11
The model is made of a tin sheet of paper and placed in beans or stones。
12
The oven is preheated at 180 degrees and is baked for 15 minutes。
13
Baked cakes with meatballs, broccoli and onions。
14
I'm pouring in the omelet.
15
I'll put it in a preheated oven of 180 degrees for about 30 minutes。The broccoli meatball tower Make Tips
1. The butter for the tart crust does not need to be softened to room temperature in advance. Take it directly from the refrigerator, cut it into small cubes, and use it.
2. Do not knead the dough repeatedly after it is made, otherwise the tart crust will become hard and lose its flakiness.
3. When baking the tart crust, place a sheet of aluminum foil first and then add beans or pie weights to prevent the crust from puffing up and deforming due to heat.
4. When aluminum foil comes into contact with food, use the matte side.
5. Please adjust the oven temperature according to your own oven. Keep a close watch during the last few minutes of baking; once the color is satisfactory, cover with aluminum foil until baking is finished.