Chinese Food
French raspberry tarts (with details of vanilla casda sauce)
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When vanilla Cassida sauce meets raspberry, the taste feast is rich in layers.
Cooking ingredients
Cooking Steps
Step1:Measure the materials according to the formula table.
Step2:Soften butter in advance. Add sugar powder and salt and mix well. Beat with egg beater until slightly hairy.
Step3:Add the whole egg mixture in several times. Beat evenly every time. Add the next time.
Step4:Well stirred.
Step5:Sift in all powders.
Step6:Gently knead into a ball. Wrap with plastic wrap. Refrigerate for 30 minutes.
Step7:Preheat the oven 160 degrees in advance. Divide the dough into 4 parts. Take a small dough and put it in the tarting mold.
Step8:Press it by hand. Poke some air holes at the bottom with a fork. Put it into the oven. Heat it up and down. Bake it at 160 ℃ for 15 minutes.
Step9:Make vanilla casserole - put sugar, cornstarch and yolk in a small basin. Beat with electric beater until hair is fine.
Step10:Cut up the milk, cream and vanilla pods. Put the vanilla seeds and the bean skin in the milk pot and heat to boil.
Step11:Sift the cooked vanilla cream and strain out the bean skin.
Step12:Then slowly pour it into the egg yolk. Stir it while pouring, to prevent the egg yolk from being scalded.
Step13:Go back to the pot again. Low heat. Keep stirring while heating to prevent caking.
Step14:Cook until it's sticky. Scrape it on the spoon without dripping. Let it cool. Refrigerate it.
Step15:Take out the raspberries, the frozen vanilla Cassida sauce, and the cool tarts.
Step16:Put the vanilla Cassida sauce into the flower mounting bag. Squeeze it into the tarts. Spread the fruit on it and sprinkle with sugar powder.
Step17:Raspberry's acidity combines Cassida's sweetnes
Step18:Sweet and sou
Step19:Refreshin
Cooking tips:1. The sugar powder for making tarts cannot be replaced by fine sugar. 2. Vanilla pods cannot be replaced with vanilla extract. However, it is not recommended. 3. The prepared vanilla casserole is recommended to be refrigerated for 23 hours. 4. Vanilla Cassida sauce is the most basic sauce. For other tastes, you can also add cream, chocolate, fruit antler, etc. 5. It's normal for the casserole to be a little caked after refrigeration. Use the eggbeater to beat it smoothly. 6. Finish the vanilla casserole in 3 days. 7. This formula is the quantity of 4 4-inch pie plates. 8. The tarts can be frozen if they are made many at a time. When they are used again, they can be crisped after baking in the oven for a few minutes. 9. If it is a large tarting mold, roll the face into a 2.5mm face and spread it into the tarting mold. There are skills in making delicious dishes.
