Hello! Honey side Cafe.
I post sweets made at home with gentle sweetness using acne sugar and domestic wheat.
We will introduce seasonal cakes and classic sweets, so please subscribe to the channel (*^^)
Today is an introduction to basic tart recipes!
Normally, if you make the dough, you can't put it in the refrigerator for a few hours before it sticks and can't be laid. The recipes we'll introduce today can be laid out on molds as soon as you make them♪
We also introduce how to lay without flour and not get dirty!
If you make it at home, this recipe is recommended.
Because it is plain tart dough and almond cream, you can arrange variously♪
Please take a look to the end.
If you have any questions, please feel free to contact us from the comments.
Comments and likes are encouraging.
Thank you very much.
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Material (15cm tart type)
〈Tart Fabric (Part Shkre)〉
40g unsalted butter
20g acne sugar
10g eggs
80g flour
1/2 tsp baking powder
〈Almond Cream〉
50g unsalted butter
25g acne sugar
50g whole eggs
50g almond powder
3 chestnuts simmered in astringent skin
〈Coffee Cream〉
1 tbsp instant coffee
1 tablespoon of hot water
100g fresh cream
(Milk fat content 45%)
15g acne sugar
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recipe
Prepare before ・ Butter the tart mold.
・ Sift with flour and baking powder together.
〈Making tart dough〉
(1) Put the butter returned to room temperature in a bowl and cream with a spatula.
(2) Add the choppy sugar in two doses and mix.
(3) Add all the eggs in two doses and mix.
(4) Add the sifted flour and baking powder in two doses.
Mix so as to cut so as not to knead.
(5) When it becomes soragy, press the spatula and make it into a lump.
(6) Wrap in a wrap and make it 1 cm thick.
Make it the size of a tart type with a bean stick between two large laps.
(8) Spread on a tart mold.
(9) Cover with a wrap and let cool in the refrigerator for 30 minutes.
(To prevent shrinkage.) Optional if you don't have time)
(10) Make a hole with a fork and weigh on the oven sheet.
(The heavy stone is preheated with the oven and heated together at times.)
(11) Bake in an oven preheated to 170 ° C. for about 20 minutes.
(12) Remove the heavy stone and oven sheet in half the time.
(13) When the whole is slightly browned, bake.
* It can be frozen only once in either (6) or (9).
〈Making almond cream〉
(1) Put the butter returned to room temperature in a bowl and cream with a hand mixer.
(2) Add the choppy sugar in two doses and mix.
(3) Put the eggs little by little.
(4) Add the almond powder in two doses and mix.
(5) Wrap until use and let cool in the refrigerator.
※ If you leave it overnight, the extra air will come out and it will be delicious.
※It is possible to freeze
(6) Spread the almond cream on the baked tart dough.
Add the astringent skin of chestnuts cut into quarters and cover with almond cream.
(8) Bake at 180 ° C. for about 20 minutes.
(9) The surface is browned, and if it is elastic, it is baked.
(10) Cool as it is. Remove the mold after the heat is completely removed.
〈Making coffee cream〉
(1) Dissolve and cool the instant coffee and hot water well.
(2) Put half the amount of fresh cream, acne sugar, and coffee in a bowl in ice water and whisk with a hand mixer.
(3) Taste on the way, add coffee and make it your favorite taste.
(4) Leave it in 9 minutes. (The stiffness that falls when the whipper is shaken)
(5) Put it in a squeeze bag with a 1.5 cm round pocket.
(6) Squeeze to a completely cooled tart.
Cool in the refrigerator for 1 hour.
15 сен 2024
