1First make egg tart skin. First mix high and low gluten flour, salt and sugar in a bowl. Break 40 grams of butter into small pieces and soften them in advance. Put them in a basin and grab them evenly with your hands.
2Add 120 grams of water, you can add a little, pay attention to this dough can not be soft.
3Knead the dough with your hands and see the hardness of the dough. When its soft, it will be slightly stiffened.
4Scratch the dough with a knife, wrap it in a crisp wrap and put it in the refrigerator for 30 minutes to relax.
5The dough will be wrapped in butter at first. 180 grams of dough will be sliced in advance and softened at room temperature. The dough will be rolled into a rectangle 2 mm thick with a rolling pin. The dough will be refrigerated for half an hour.
6Refrigerated dough rolled into a rectangle three times larger than butter slices
7Put the butter slices in the center of the dough.
8Fold the left side into the butter sheet and cover the butter.
9Turn right to left
10Fold the three sides and press them tightly with your hands. Dont leak oil.
11Roll the oil sheet into a square shape with a rolling pin, then turn left and right to the center like a folded quilt.
12Double fold, four layers altogether
13Pack fresh-keeping film and refrigerate for half an hour (6-13 steps repeated three times, except step 7, that is, a total of three folds). After refrigeration, butter will be hard, dont rush to roll, a little Microsoft then roll, not easy to break the skin and oil leakage.
14Finally, the folded crisp skin was taken out and put a little high gluten flour on the board. It was softer and rolled into 2 mm Rectangular patches.
15Roll up and down into a cylinder. Pay attention to tightening
16Refrigerator wrapped with fresh-keeping film. This time, its 20 minutes to freeze the dough roll to make it harder to cut.
17The frozen oil skin is taken out and cut into 1.5 cm thick segments.
18Press the wafer slightly larger than the tart film by hand. Sprinkle some dry powder at the bottom to release the patch into the tart film. Press the bottom as thin as possible by hand to make the tart ripe.
19The face is slightly higher than the tart film because it needs to be retracted when baked. I can make about 22 tarts with these materials. I can make a good film and put it in the refrigerator for 20 minutes to relax.
20Make tarts, put a spoonful of cheese powder in a milk pot
21Rinse with a little milk, add 100 grams of butter, 85 grams of milk, sugar, and refine one spoon of milk. Stir well and put it on the fire to boil, stirring while boiling. Never turn off the fire regardless of boiling to 60 degrees or so. Dont boil too hot or too hot to make paste.
22Cool the boiled juice and pour in two yolks to stir them up.
23It can be used by screening. Screening is to pass out the agglomeration.
24It is suggested that the oven should be preheated at 220 degrees ahead of time for 15 minutes. The relaxed tart film should be taken out and poured into the oven. When it is full at 8 minutes, I can add a little more tart. But when it is baked, it can also be < br/> sent into the preheated oven for 220 middle-layer baking for 20 minutes. If the color is not very deep, it can be moved to the upper-layer baking for another minute. It depends on the situation and the oven itself. The temperature is different according to the temper of the oven.
25It is suggested that the oven should be preheated at 220 degrees ahead of time for 15 minutes, and the loose tart film should be taken out and poured into the oven. When it is full at 8 minutes, I can get a little more tart, but it can also be < br/> baked in the preheated oven 220 middle layer for 20 minutes. If it is baked to 15 minutes, the color will be more uniform.
26Its out of the oven. Its too fragrant.
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