Honey Red Bean Crispy Tart
The tart made this time is a bit similar to the one last time. The sauce in the sandwich is the same, but the difference is that one uses no bananas, but uses homemade honey red beans. The other is that two tart skins are tried this time: one is more like pie skins (without butter). The difference from the previous time is that in addition to medium-gluten flour, some low-gluten flour is also used. The other method is more like a crispy paste. First add sugar to stir the butter, then add the egg and flour, and also use part of the low-gluten flour and part of the medium-gluten flour. When mixing the dough, I feel that the second kind is softer. Try it after it is cooked. The difference is not obvious, but the second kind is crisper and softer. The most important thing is that both types of tarts are delicious! And it's really much better than just using medium-gluten flour.
Recipe Recommendations
- low-gluten flour 217 grams
- medium-gluten flour 103 grams
- salt 1.5 grams
- sugar 40 grams
- butter 80 grams
- eggs one
- honey red bean appropriate amount
- white sugar 106 grams
- egg yolk of 3
- red bean appropriate amount
- sweetening
- baking
- an hour
- ordinary
Steps for Honey Red Bean Crispy Tart
1
Making honey red beans: Wash the red beans and soak them for more than four hours; add water to boil, and then add cold water to boil; strain the water out and replace them with new water (do not add much water, just a little less than the red beans); Add sugar after boiling, turn off the heat and simmer; remove the red beans after the water is dry, and add some honey to mix.
2
Pie Skin Tart Base: Remove the butter from the refrigerator and dice it without softening.
3
Add sifted medium-gluten flour, sugar, and salt.
4
Rub them with your hands into coarse grains like sand, and there must be no large butter grains in them.
5
Add egg liquid and mix into a dough.
6
Put in a plastic wrap (or wrap it in plastic wrap) and place in the refrigerator for 15 minutes.
7
Crispy tarts base: Remove the butter from the refrigerator, dice it, and soften at room temperature (soften it, don't let the butter turn into liquid, so it won't be waxed).
8
Add white sugar and beat until fluffy.
9
Add the egg mixture in four times, each time until the butter and egg mixture are fully mixed before adding (never add it all at once).
10
Add flour and mix into a dough.
11
Making the tart core: Sift in medium-gluten flour in a small pot, add sugar and salt.
12
Add egg yolks and milk and stir well.
13
Turn on medium to medium heat, and be sure to stir quickly when heating.
14
Remove the heat immediately after boiling and continue to stir. The liquid will become more viscous and stir until the flour does not form into lumps.
15
Pie Skin Style: Remove the dough from the refrigerator, divide it into portions, and press it into a mold or muffin paper cups (place the paper cups in a baking sheet and press in the dough separately).
16
Crispy style: Divide the dough directly into several portions and press it into a mold or muffin paper cups (place the paper cups into a baking plate and press the dough separately) In addition, if you use an egg tart mold, you can roll out the tarts first, then cover them on the mold and trim the edges to make them look better.
17
Preheat oven to 350F (180 degrees C), bake for 12-15 minutes, and remove.
18
Put honey red beans into the mold.
19
Then pour in the prepared tarts.
20
Continue roasting for five minutes.