The book "Basic Pastry Course of French Le Cordon Bleu" was bought for a year and slept for a year. Now it is only repeated once. . I plan to put the basic batter cream paste introduced in it into practice. . I look forward to all kinds of delicious combinations~~ I hope I can keep going. (^ω^)↗
The butter does not need to be softened. Take it out of the refrigerator and cut it directly onto the table. Spread the low-gluten flour on the butter and beat the butter with a rolling pin.
After the butter is thinned, refill with low-gluten flour, fold, and beat again with a rolling pin.
Once again, it becomes a sheet, folded in half, cut into strips with a squeegee, and cut into small pieces.
The low-gluten flour and the block cream are mixed by a squeegee in a cut manner, and then mixed by hand to form a loose sand.
After mixing, a groove is made in the middle.
Add powdered sugar, salt, vanilla extract and egg yolk and mix with your fingertips.
After the middle part becomes milky, use a scraper to concentrate the surrounding powder to the center.
Use a scraper to trim and mix, fold and mix, repeat until completely mixed, make a pastry dough, wrap it in plastic wrap, and put it in the refrigerator for 1~2 hours. In fact, according to the weight of the recipe, the dough will be dry and simmer for a long time (the dough is forgotten to take a picture ⊙ _ ⊙‖∣)
The stuff made with this dough in the book is more complicated, I made a simple version. Take the rolling pin to open the star biscuits, put the rest into the egg tart mold and press it thinly, put it into the oven and 175 ° for 10 to 15 minutes. I didn't have to make egg tarts after the trouble. After baking the bottom, I brushed the raspberry jam, put cranberry, walnut, banana, butter, oatmeal, and then put it into the oven for 10 minutes. The finished product is very rich in taste ( ̄『 ̄ )
1. The original side is made of vanilla sugar, I changed to vanilla. 2. The sugar powder is 10g less than the book, and it still feels sweet and can be reduced. 3. According to the ratio in the book, the dough is more difficult to form a group, and the amount of flour can be appropriately reduced.