Chinese Food
Macaroni Tarts
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As I said before, I didn't invite my mother out for dinner on Mother's day. I made some snacks for my mother to taste at home. In addition to blueberry yam, I also made egg tarts for my mother. I remember that when KFC first came out with egg tarts, every time I took my son to eat with my mother, she refused to let her mother taste them. It was too expensive to say that 5 yuan would be needed for a little thing. Later, there were 3 egg tarts sold in the West Point house nearby. 10 yuan. My mother was still reluctant to eat them. Later, I learned to make egg tarts myself. Although they were very simple, my mother also said they were delicious. They were better than KFC and western house. So on Mother's day, I will make the best egg tarts for my mother. If you want to see how simple the egg tarts I used to make, you can move them here. They are especially simple. You can make them even if you've never made them. It's OK to bluff people.
Cooking ingredients
Cooking Steps
Step1:The fly cake was thawed at room temperatur
Step2:Raw materials of tarting water are ready
Step3:Sprinkle dry powder on the panel. Overlap the two softened flycakes and roll them out together
Step4:Roll it up from the bottom up and refrigerate it for about 15 minutes. Treat the other two equally
Step5:Take it out and cut it into small sections evenly after being refrigerated. Each can be cut into 12 parts
Step6:Add 2 pieces of them together and put them into the tarts. Knead them along the tarts to form the tarts with a thinner bottom and a higher edge. Refrigerate them for about 20 minutes
Step7:This time is used to make tarts. Heat milk, cream and maltose in a small pot until they are melted. Do not boil them
Step8:After cooling, add the broken yolk liquid and low powder and stir evenly
Step9:After filtering, mount the tarts. 8 points are enough
Step10:Put it in the preheated oven
Step11:Bake for about 10 minutes. When the tarts are slightly solidified, put in raisins and cranberries and bake until the tarts are completely solidified and the tarts are crispy.
Cooking tips:1. The flying cake is original and softened in the room first. But don't soften it for too long. I made such a mistake. As a result, the flying cake stuck on the oiled paper and could hardly be removed. If it was removed forcibly, it would be a little deformed; 2. There are two refrigeration processes for the cake skin. It's better not to omit it. Otherwise, the tartskin would be seriously retracted when baking. The tarting water would leak out; 3. The edge of the tartskin should be a little higher. The same as above; 4 Do not fill the tarts too full. 8 points at most. They will leak out if they are heated and expanded. 5. Put the tarts into the water and bake them immediately. Otherwise, the tarts will not be crispy if the tarts are absorbed by the skin for a long time. So preheat the oven before filling the tarts. 6. Raisins and cranberries can also be replaced with other fruit grains. Like it. There are skills in making delicious dishes.
