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How to make tarts at home
Source： Time：2016-03-17 11:05:18 views：
From the end of the crush of the pressing surface from top to bottom sheet with their hands. When pressed to the following one, this one also crush. The dough sheet rolling long, like your bed as four fold, with the pressure surface stick tapping the surface of the dough sheet, then roll long. This is the first time four fold.
1, Material:
A. Tapie materials: 270 grams of low-gluten flour, high-gluten flour 30 grams, butter 45 grams, flaky Ma Qilin (including into use, is margarine) 250 grams of water, about 150 grams (depending on the degree of soft and hard dough gradually add, do not suddenly all fell into).
B. Tart water Materials: After fresh cream 210 g, 165 g milk, low-gluten flour 15 grams, 63 grams sugar, 4 egg yolks, condensed milk 15 grams (or hold can be placed according to taste decided to put the condensed milk, egg tarts water the more fragrant creamy.)
2, high powder and flour, butter, mixed with water, mix into the dough. Do not fall into the water all at once, to be gradually added, and adjust the water hardness of dough, knead until dough is smooth surface evenly. Wrapped with plastic wrap dough rest for 20 minutes.
3, the sheet of plastic film package Yan Ma Qilin, to walk Chui (French Pin) beat, beat Ma Qilin thinner. Thus Ma Qilin have good ductility. Do not open the plastic film, with a pressure surface stick rolling thin Ma Qilin. Ma Qilin soft and hard after rolling thin dough hardness should be consistent. Remove Ma Qilin stand.
4, the case of the board applied a thin powder, slack dough with a rolling pin roll into a rectangular pressure. Roll when rolling out the four corners, so easy to roll shape was more evenly. Roll out the dough sheet, its width should be consistent with Ma Qilin width, length is three times the length of Ma Qilin.
5, Ma Qilin in the middle of the dough piece
6, on both sides of the face sheet folded over wrap Ma Qilin. Then one end of the crush.
From the end of the crush of the pressing surface from top to bottom sheet with their hands. When pressed to the following one, this one also crush. The dough sheet rolling long, like your bed as four fold, with the pressure surface stick tapping the surface of the dough sheet, then roll long. This is the first time four fold.
The Sizhe good patch opening outwards again by pressing stick tapping patch surface, roll out into a rectangle, and then again four fold. This is the second time already discounted. After four fold, with plastic wrap and let the dough sheet package Yan, rest for 20 minutes.
7, put a good face folded sheet then roll, roll out to a thickness of 0.6CM, width 20CM, 35-40CM length of the dough piece. Cut off the excess with a wallpaper knife edge integer.
8, the dough piece from the longer side began to roll up.
9, will be rolled roll wrapped in plastic wrap, in the refrigerator cold KURA for 30 minutes to relax.
10, slack good roll with a knife cut a sheet thickness of about 1CM.
11, dip in flour, and then stained with flour side up, on the tower did not oiled mold inside. Two thumbs its shape into the shape of the tower mode. Then in-mold coated with oil after loading mode.
12, tart water practice: 1. Fresh cream, milk and condensed milk, from sugar on a small pot, heat over low heat, stirring while heating, until the sugar dissolves when the fire, let cool slightly; then add egg yolk and mix well.
13, and finally irrigated into the tart mold and bake.
