Chinese Food
French crispy truffle soup
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This French truffle soup comes from the famous work of French chef Paul bogus. It has a golden crust. In addition to the black truffle known as the black diamond , it is also a collection of rare foie gras sauce, golden carrots, delicious chicken, mushrooms, celery and other ingredients. It is baked together with high soup. It's very delicious. It can be called the French version of Golden Jade. It's used to entertain guests . decent and healthy.
Cooking ingredients
Cooking Steps
Step1:Make pastry - sift low gluten flour and salt. Mix well.
Step2:Add water. Use your hands to make dough. It doesn't need to be very smooth. Try not to rub it to avoid gluten. Wrap dough with plastic wrap. Refrigerate for 20 minutes.
Step3:Knead the frozen dough a few times to make it smoother. Cut a cross with a knife.
Step4:Roll the dough into a cross. The middle is a little thicker. Wrap the butter in plastic wrap or baking paper. Roll it out to the right size. Place it in the middle of the dough.
Step5:Pack them in the order of top, bottom, left and right. Pinch the interface.
Step6:Roll it into a rectangle according to the ratio of length width = 3-1. Don't be too thick, so as not to increase the difficulty later.
Step7:Fold the upper third down. Fold the lower third up. Fold it three times. Then open your mouth to the left. Do it again according to step 6. Fold it three times. Wrap it with plastic wrap. Refrigerate for 20 minutes.
Step8:After cold storage, roll and fold again. Refrigerate for 20 minutes.
Step9:Take it out again. Roll it twice and fold it twice.
Step10:Roll out the leather to the right thickness. Press out the two round covers.
Step11:Prepare the soup - put the chicken breast into the chicken broth. Boil over medium heat and low heat for 6 minutes. After cooking, the chicken is picked up for use. The chicken soup is filtered out of the froth.
Step12:Dice carrots, celery and mushrooms. Dice chicken and foie gras.
Step13:Truffles are sliced.
Step14:Make truffle soup - preheat oven to 200 ℃. Add vermouth to the bowl.
Step15:Add a tablespoon of carrots, celery and mushrooms.
Step16:Add chicken and foie gras.
Step17:Add the truffle.
Step18:Add chicken stock.
Step19:Add 1 teaspoon water and a little salt to the yolk. Stir well.
Step20:Cover the pastry on the bowl. Press it gently. Coat with yolk liquid.
Step21:Bake in the oven for 20 minutes.
Cooking tips:1. The unused pastry can be stored in the freezer. If you want the whole golden color, the yolk liquid can be applied to the whole pastry. No foie gras can be found to replace it. In the process of making crisp, if the temperature is high and the butter softens a little, it can be refrigerated for about 20 minutes before rolling. This can effectively prevent the skin from breaking and the butter from leaking out. If you don't need such a layer, you can reduce the number of folds. There are skills in making delicious dishes.
