Chinese Food
Bacon and spinach pie
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Quiche originated in Lorraine, Alsace Province, France, where Germany and France meet. We can know how famous this kind of quiche is from the refutation of its origin by Germany and France. It's a very approachable food in the local area. Whether it's breakfast or picnic, it can be used as afternoon tea or appetizer for dinner. It's OK to eat cold. It's better to eat hot. It's always on the plate of local residents. The most traditional French style salty pie is made of flour, butter, water and salt as the basic materials. When making, it is first mixed into a cake shape. Then it is put into the refrigerator and refrigerated, taken out and rolled into a face. Then it is put on the pie mold to form a proper size. Then it is put into various kinds of mixed fillings. Finally, it is poured with special egg liquid, baked in the oven to be golden yellow, and the salty pie with overflowing fragrance is finished. With the tide of emigration, the French style salty pie has also arrived in Europe, America and other regions. Because of the different tastes of different regions, people will be in the basic batter
Cooking ingredients
Cooking Steps
Step1:1、 Pastry method: take out the salt-free butter from the refrigerator and refrigerate it. Cut it into small cubes. Mix the butter cubes, low gluten powder and salt together. Knead them into crispy granules by hand and gather them into mountain shap
Step2:Dig a hole in the middle. Pour in egg yolk and cold water. Mix with a spatula and make into dough
Step3:Wrap the dough with plastic wrap and refrigerate for 60 minutes
Step4:Take out the dough and put it on the chopping board sprinkled with a little hand powder. Use a rolling pin to roll it out
Step5:When the rolling is about 3mm thick and one circle larger than the die, move the skin to the die
Step6:Stick the pie skin to the pie mold. Don't leave any gaps
Step7:Roll on the pie mold with a rolling pin. Tear off the redundant pie skin on the edge of the pie mold. The redundant pie skin can be used for the small tower mold
Step8:Prick many holes in the bottom of the pie so as not to swell when baking
Step9:Put the paipi and Paimo in the fresh-keeping bag together and refrigerate for 30 minutes
Step10:Take out the skin, spread the tin paper, put on the weight, bake in the 180 ° C oven for 15 minutes
Step11:Take out the stone and pie and bake in the oven at 180 ° C for 10 minutes
Step12:Take out and brush a layer of egg liquid. Fill the holes in the pie skin with egg liquid. Bake for another 3 minutes
Step13:Two stuffing methods - we can make the inner stuffing while baking the pie; blanch the mushrooms and spinach respectively, slice the mushrooms and squeeze the spinach to dry and cut them into 23 cm segments
Step14:Slice bacon, chop garlic
Step15:Put the butter in the pot. Melt it in a small heat, stir fry the bacon slices until it's dry, and then stir the garlic to give the fragrance
Step16:Add mushrooms and spinach respectively. Add salt and pepper. Stir quickly and dish out
Step17:Mix the cream, egg, yolk, salt and pepper evenly
Step18:Spread the fried stuffing over the roasted pastry and sprinkle with cheese
Step19:Then slowly pour in the egg milk until it is slightly lower than the height of the edge of the pie skin
Step20:Bake in the preheated oven at 180 ° C for about 20 minutes. Bake until the surface is golden yellow and the middle is well done.
Cooking tips:There are skills in making delicious dishes.
