Chinese Food
French lemon tarts, chocolate tarts, crisp and sweet
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Once you eat this, you will recall the sweet memories of our family in France. In addition to the chocolate fountain and mousse small cup, you will be impressed at the buffet. That's the sweet pastry. The one you eat at that time is so small and big. But it's sweet enough to burst. Bite down. The aroma of hard nut, the sour and sweet of lemon filling, the thick and mellow of chocolate filling, plus the crisp butterscotch skin. All kinds of happiness interweave in the tip of the tongue. It's really unforgettable. It usually takes me three days to do this. It's not so long. It's done in three days. Because I have to go to work every day, and every step of this step needs to be refrigerated for several hours. So it doesn't matter if I take one step at a time and put it in the refrigerator. The next day I have time to take time to do it again. I don't worry and don't have any pressure. So when I enjoy it, I don't want to swallow it like pig Bajie eats ginseng fruit. I can enjoy it slowly to taste all kinds of Zizi Taste. It's also a way to make your own food and simply eat it
Cooking ingredients
Cooking Steps
Step1:Make the tarts first. Prepare ingredients. Cut salt free butter into small pieces and soften them at room temperature. Mix almond powder with sugar and salt and grind them into powder with a blender. Beat eggs evenly. Prepare flour.
Step2:Sift the low gluten flour into the middle of the kneading pad. Pour in the almond sugar powder, and then dig the nest in the middle. Pour the softened butter into the nest. Use the scraper to repeatedly cut and mix.
Step3:The butter and flour are mixed and cut to the extent of small particles. Then, dig the nest in the middle. Pour in the egg liquid. Use the scraper to copy the bottom repeatedly and press it until it is not sticky. You can use the scraper to copy the bottom and fold it, then press it with your hand. Repeat. This is different from the common pasta technique. Never knead the pasta. Making the flour firm will affect the taste of the finished product.
Step4:Fold and press until you can't see the obvious degree of dry flour. It doesn't need to be completely fine and even. Wrap with plastic wrap and refrigerate for more than 4 hours or overnight.
Step5:And lemon cream. Mix the whole egg, yolk, sugar and corn starch. Add concentrated lemon juice. Stir quickly and heat at the minimum heat. Keep stirring. It's easy to paste the bottom. The purpose of heating is to sterilize eggs and make corn starch thickened. Boiling and viscosity can turn off the fire. Finally, add the butter and stir to melt it.
Step6:Transfer to a smaller container. Cover with plastic wrap. Refrigerate for 4 hours or overnight.
Step7:Take out the frozen tarting dough, cover the plastic wrap and roll it into 5mm thick. Press down the back button of the tarting mold. Use the scraper to shovel down and turn the mouth upward. Use the thumb to hold it tightly. It fits the shape of the tarting mold. I have made 22 of them. The pinched tarts are fixed with a fork at the bottom and then refrigerated. At the same time, preheat the oven for 180 ℃.
Step8:Take out the hardened and shaped tarts from the refrigerator, pad tin foil, press in stones or baked beans and other heavy objects, put them into the middle layer of the preheated oven, bake for about 15 minutes, take out the edges with golden color, remove the heavy objects of tin foil, turn off the fire and bake for about 5 minutes.
Step9:The shape of tarts is stable and does not shrink or bulge.
Step10:Put the frozen lemon cream stuffing into the mounting bag. Cut the tip and squeeze into the tarts. Sprinkle a layer of dried nuts on the surface. Finish.
Step11:Mixed chocolate filling par
Step12:
Cooking tips:1. The tarting skin is different from the common pasta technique. Use the technique of repeatedly folding and pressing. Never knead the pasta. Making the flour gluten will affect the taste of the finished product. 2. Fold and press until you can't see the obvious degree of dry flour. It doesn't need to be completely fine and even. Put it in the refrigerator to refrigerate to make the dough relax naturally and evenly. 3. The prepared lemon cream filling is covered with a fresh-keeping film on the surface of the cold meal, so that it will not mix with condensed water during the freezing process. 4. When baking the tarts, pressing the weight on the top can effectively prevent the bottom from bulging and the edge from retracting during the heating process, so as to keep the shape of the finished tarts better. 5. The best way to experience chocolate is to use natural cocoa butter. Although cocoa butter has a price advantage, it doesn't really taste right. When making chocolate filling, do not stir too fast to avoid bubbles. Just melt evenly. Two flavors of French tarts need to be refrigerated when they are ready
