Almond cream yellow peach tart

Almond cream yellow peach tart

Introduction:

"The golden super crisp tarts are wrapped with almond cream flavor. Of course, there is the best yellow peach sandwich with a little burnt yellow soft waxy stuffing. Sprinkle a little sugar powder to decorate it. The simple delicious and charming tarts are still from the whole cake. Dihuan's slightly adjusted formula is my favorite formula. Because of the special pastry demoulding and photo taking process, I am very careful about almond cream The unique flavor of almond powder is blended with cream sugar powder to be roasted. It can be refrigerated and preserved. Yellow peach must have it. She is the leading role. In fact, I ate up the result of trying to make figs. In fact, I used up the tarts when I took the finished picture. I did it again in silence. "

Production steps:

Step 1: A: warm the almond butter and eggs; mix the softened butter to a fine state.

Step 2: A: add almond cream and sugar powder, stir well, and continue to mix.

Step 3: A: pour the almond cream into the egg slowly, mix well each time and add again.

Step 4: A: sift almond cream into almond powder

Step 5: A: almond cream is well mixed, delicate and glossy

Step 6: A: put the almond cream into a bowl or a flower mounting bag, store it in a sealed way, refrigerate it, and mix well when using

Step 7: B: soften the pastry and butter. Mix well with a scraper

Step 8: B: sift the pastry into the low gluten flour

Step 9: B: use a rubber scraper to gently "cut" the pastry

Step 10: B: Pastry without dry powder, fine particles state

Step 11: B: add the egg yolk into the pastry and mix well

Step 12: B: put the pastry in the fresh-keeping bag and refrigerate for one hour

Step 13: B: roll the pastry into the mold

Step 14: B: cut the extra part of the pastry and refrigerate for 30-60 minutes

Step 15: B: put small crumbs of pastry or hard beans into the tarts with oil paper (to prevent expansion during baking)

Step 16: B: preheat the pastry oven in advance, 180 degrees for 25 minutes until the edge is colored

Step 17: B: fill the pastry with almond cream and yellow peach

Step 18: B: Pastry 170 degrees, about 20 minutes to color

Materials required:

Softened butter: 50g

Sugar powder: 50g

Egg: one (50g)

Almond powder: 50g

Low gluten flour: 210g

Fine granulated sugar: 4G

Salt: 2G

Egg yolk: 2 (40g)

Note: the formula can be used for 2-3 6-inch round tarts. The number of molds for my small tarts is n ~ ~ ~ baking: once baking: 180 degrees for 25 minutes, twice baking: 170 degrees for 20 minutes

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: Fruity