Mini Cherry Tat Changdi Baking Festival North China Competition Area

Published Jun 8, 2022 at 20:08pm ET

Before making cakes, I opened a can of cherry pie stuffing to make stuffing. As a result, it only took less than 13, and the rest could only be processed in batches. Make some small tarts first to consume some, the rest can only think of other ways. I cant. Ill just eat it. MATERIALS: (About 15 volumes of boat model) Tart bottom: low gluten flour 250g, butter 150g, salt 18 spoon, egg yolk 2, granulated sugar 40g, water 3 spoon stuffing: sugar powder 50g, almond powder 50g, egg liquid 50g, butter 50g, cherry stuffing appropriate amount of flour decoration: light cream 300g, sugar powder 20g, cherry stuffing appropriate amount

Food Material List

1 Low-gluten flour 250g
2 butter 150g
3 salt 18 spoons
4 Yolk 2
5 Berry sugar 40g
6 water 3 tablespoons

Operational steps

1 Mix sifted starch, granulated sugar and salt evenly and add softened butter.
2 Edge trimming and mixing evenly
3 Add egg yolk and water
4 Mix and knead until smooth dough is formed.
5 Refrigerate for an hour after packing
6 Sprinkle a layer of flour on the board, take out the dough and roll it into 3-5mm thick patches.
7 Put the ship shape die on the surface and cut out a slightly larger circle according to the shape.
8 Tighten the cut face to the ship shape die, compact and remove the excess skin, then press the face again to make the edge of the die about 3 mm higher than that of the die, the tart bottom is ready, and put it in the refrigerator for 15 minutes to refrigerate.
9 Put some holes in the bottom of the tart after refrigeration
10 Then put it in the baking pan and set it up.
11 Put it into the middle of the preheated oven, 180 degrees for about 15 minutes.
12 Standby for air-cooling after discharging
13 Next, make the filling: break up the egg juice
14 Sift in sugar powder and almond powder
15 Stir to make it mixed evenly
16 Melt butter in water to form a liquid state
17 Add a small amount of eggs in batter in fractions
18 Stir well and the filling will be ready.
19 Fill the stuffing in a mounting bag and squeeze it into a cool tart base.
20 Two cherries on the surface
21 Put it into the middle of the preheated oven, 180 degrees for about 20 minutes, and let it cool after discharging.
22 Add sugar powder to light cream and whisk at low speed. Put it in a mounting bag and extrude the pattern on a cool tart surface.
23 Decorate the whole cherry.
24 Finished product drawings
25 Finished product drawings
26 Finished product drawings
27 Finished product drawings
28 Finished product drawings

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