Chinese Food

Cooking Steps

1. 

   Step1:[make tarts] cut butter into grains, butter into grains, flour into sugar, salt, mix wel

2. 

   Step2:Refrigerate butter; refrigerate flour in a frozen layer. Refrigerate for about 30 minutes. All the ingredients of TAPI need to be col

3. 

   Step3:Pour the flour and butter into the blender one by one, and beat them into soybean sized granules, as shown in the figure

4. 

   Step4:Add ice water, and then beat it into a ball

5. 

   Step5:Roll the dough into a square on the floured board. If it's too wet, add flour; if it's too dry, add ice water. Don't rub too hard. Wrap the dough with plastic wrap and refrigerate for about 30 minute

6. 

   Step6:Roll the dough into a rectangle, because my tarts are rectangular. If your tower model is round, roll it out into a circl

7. 

   Step7:Put the tartan on the tower mould. Compact it. Do not stretch the tartan. Otherwise, it will shrink when baked. Roll with a rolling pin. The rest of the tarts are cut along the edge of the tower mould. Cover the tarts with tin foil. Put in rice. The tarts will not bow when baking.

8. 

   Step8:In oven. 200C / 400F. Bake for 15 minute

9. 

   Step9:Take it out. Take off the rice. Wrap the tin foil around the edge of the tower skin. Bake for 15 minutes. Remove the tin foil. Bake for 10 minutes

10. 

    Step10:That's what the roasted tarts look lik

11. 

    Step11:[make tower stuffing] first heat the milk until it is boiling. That is, it is hot but not boiling. Microwave for 1 minute; separate yolk and protein. Put 6 yolks into the blender. You can also use a hand-held electric mixer. Add in the sugar. Beat well at medium and high speed for about 3 minutes until the egg becomes thic

12. 

    Step12:Change to low speed. Put in the raw meal. At low speed, add the hot milk at a constant speed. Then add the gilding powder and mix for about 1 minute

13. 

    Step13:Pour the egg liquid back into the pot. Add the butter. Put it on the fire. Cook for about 3 minutes at low heat. When cooking, keep stirring with the egg pump until the egg liquid becomes very thick again

14. 

    Step14:Add in cognac. Add a little red pigment. Turn it into light pink orange to boil raspberry for juice. Use the red juice of raspberry to change the color. But I'm really sleepy. I'm lazy and use the pigment

15. 

    Step15:Pour the stuffing into the tarts, cover with plastic wrap, and refrigerate for more than 4 hours. I let it go all nigh

16. 

    Step16:Take out the tarts the next day. Black the raspberries and blueberrie

17. 

    Step17: