Cassta sauce fruit crisp box
In this era of looking at faces, food also has to spell appearance, temperament, and connotation. As a non-dinner snack, it is necessary to dress up well in order to attract people's attention! As a loyal member of the Appearance Association, I am very satisfied with this beautiful shape and fresh taste of the fruit crisp box.
Crisp box
200 g of low gluten flour, 15 g of butter, 25 g of egg mixture, 1 g of salt, 90 to 100 g of water, 130 g of ghee oil
steps
1: Knead the ingredients other than puff pastry oil into a soft dough
2: Use a beaten egg plate to buckle on the dough (to prevent the skin from evaporating after evaporation) and let stand for 30 minutes to loosen the dough
The dough of the mille-feuille crisp must be gentle and fast, kneaded into a ball, and does not need to be kneaded anyway. The last time I failed was because I used too much force, I forced the low gluten powder into "high gluten powder", and the consequence was that the dough did not listen to the call at all, and if you wanted to roll it out, it retracted.
3: After softening the puff pastry oil at room temperature, wrap it in oil paper and roll it out into square flakes
4: Roll out the dough into a rectangle, the dough area is twice the size of the ghee area
5: Fold the dough and wrap the puff pastry oil intact
6, first use the rolling pin to gently press the seam of the dough to make the combination more tight, and then press the dough a little bit (not rolling), so that the operation is easy to spread the dough and ghee evenly
7: Roll over the dough and roll it out into a square. Turn it back, and you can easily roll out the dough into a rectangle.
When opening the puff pastry, pay attention to the frequent sprinkling of powder, each time you turn over you need to sprinkle a little dry powder on the table top to prevent the soft dough from sticking to the table top
8. After folding the dough in three ways, roll out the dough again into a square, turn over and roll out the rectangle
9: After another three folds, wrap in oil paper and let stand for 30 minutes
10. Repeat steps 7 to 9. After repeating steps 7 to 8, you can press out the required copper coin with the press film.
11, the small square in the take out and scraps together, continue to roll out the rectangle (you can roll hard, this part does not need a good puff pastry), with a circular engraving to carve out the circle, put into the baking pan brush egg liquid
The purpose of brushing egg mixture is to increase viscosity
12. Spread the copper money-like dough on top and poke 8 small holes evenly with a toothpick (to facilitate the perfect combination of the two doughs)
10: Bake at 190°C, bake for 19 minutes, do not remove, simmer for another 16 minutes
Kasta sauce
After the egg yolk and white sugar are stirred well, add low gluten powder and mix well, slowly pour the boiled coconut milk into the mayonnaise, stir while pouring to prevent the egg yolk from burning, then turn on the fire to boil the sauce, while stirring while observing the state, until thick can turn off the heat and cool
Use a garg to squeeze the cooled custard sauce into a baked crisp box
Add dragon fruit, blueberries, and decorate a few pieces of mint and you're done.
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