Fluff French lemon Tarts recipe

Fluff French lemon Tarts

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Every summer, I have a love for lemons, a love obsession. Keen to try all kinds of lemon desserts. Last time, there was still some fluff marshmallow for debugging macarone. I didn't know what to do. I saw a lemon on the worktable. It's clang and clang. Come on. Lemon protein tarts walk up ~ ~ this tarts have been refrigerated. The filling inside the lemon is cold and ice cold. It's matched with the protein cream on the bottom and top of the tarts. It's sweet and sour. Beauty and delicacy coexist. This formula can be used to make 4 4-inch tarts.

Cooking ingredients

high gluten flour:30g

lemon juice:1 quantity

butter:60g

lemon peel:moderate amount

fluff protein cream:8

Cooking Steps

Step1:[bottom of tarts] first cut the vanilla pods 1 / 4. Cut them open. Take the seeds for standb

Step2:Add sugar powder, vanilla seeds and salt to the softened butter. Mix slightl

Step3:Use the electric beater to beat until the butter volume expands and the color turns white

Step4:In addition, take an egg beating basin. Add almond powder. Stir to make the mixture even

Step5:Mix well as shown in the figure. Do not see the almond powder. No need to sen

Step6:Add step [5] to the whipped butter. Continue to use the electric beater to beat and mix

Step7:Need to mix wel

Step8:Sift in the powder. It can be mixed at a low speed with an electric egg beater.

Step9:You can't see the dry powder agglomerate. Don't over mix. Then put it in a fresh bag and refrigerate it for 20 minutes to relax.

Step10:[lemon stuffing] when the dough is relaxed, we can start to prepare the lemon stuffing. Wash the lemon with salt. Treat the appropriate amount of lemon dander for standb

Step11:Whole egg with sugar and lemon pee

Step12:Hand beater, mix evenly, disperse slightly, melt suga

Step13:Heat in hot water. Stir for a few minutes until it becomes thick as shown in the figure and then leave the water

Step14:Add the cut butter. Stir it all the time. Use the remaining temperature to melt the butter

Step15:Mix well. After the butter dissolves. Cover with plastic film and store until cool.

Step16:Make lemon stuffing. Our dough is loose, too. Take it out and roll it flat with a rolling pin. Try to operate as fast as possible. Otherwise, it will become soft easily. If it becomes soft and cannot be operated, return the rolled tarts to the refrigerator for a while.

Step17:Select a mold that is two turns larger than the tarting mold. Cut the bottom of the tarting mol

Step18:Cut off the extra part. Clean up the edge. Punch some holes in the bottom with toothpicks. Then put it into the preheated oven. Turn to 150 ℃. Bake for 10 minute

Step19:Take out the tarts after 10 minutes. Spray the yolk liquid (the yolk liquid is 30g yolk + 100g milk, mix evenly and then sieve. Refrigerate for about 1 week). Put it in the oven again. Bake for 15 minute

Step20:After baking, the bottom of the tarts shall be completely cooled after demoulding. It's packed with the lemon stuffing we made in front of us. Smooth the surface with a small spatula. Then refrigerate. If you don't want to make albumen cream, you can put a thin one at this ste