Free trial of Chu orange

Free trial of Chu orange

Introduction:

"It's really a surprise to get this free trial of Chu orange. First of all, thank you. From a fair and objective point of view, the taste is really good. On the day of receiving Chu orange, as soon as you open the express box, a smell of orange wafts out. It's uniform in size, and each one has a production date printed on it. I can't wait to eat one. Its skin is not so hard, and it can be eaten by hand. The flesh is light yellow. It's sweet in the mouth, and it can hardly taste sour. Take it home The family said delicious, like this taste. I wonder if you have been moved by the story of Chu Cheng after he was killed? Anyway, I was deeply moved. "The measure of a person's success is not the height he reached the peak, but the rebound when he fell to the bottom." This words left a deep impression on me, good inspirational story. It's so common to peel and eat such delicious food and squeeze orange juice. You have to have something special. How about orange egg tart? Recently, I've had a knock on the thousand layer pastry. It's mainly something that used to be so difficult. It's so simple in this season. I can't bear to miss it. "

Production steps:

Step 1: the first method is to roll up the thousand layer pastry and cut it into pieces. The second method is to use a round mold to carve a piece. Please see the instructions in the butterfly pastry for the method of thousand layer pastry

Step 2: dip in the top and spread it in the bowl. Make the bottom of the bowl as thin as possible and let it relax for about 20 minutes.

Step 3: add cream, milk, sugar and egg yolk into the bowl, stir well, and melt the sugar. If the sugar doesn't melt well, let the bowl sit on the hot water and stir.

Step 4: sift in low concentrate flour and mix well.

Step 5: mix well and filter the liquid once more, so that the liquid is ready.

Step 6: cut the oranges into small pieces and put them into the tarting bowl.

Step 7: pour in the tarts. In the middle layer, heat 180 and 120 for about 30 minutes.

Materials required:

Melaleuca pastry: moderate amount

Oranges: about 20 grams

Cream: 15g

Milk: 15g

Sugar: 10 g

Low concentrate flour: 5g

Egg yolk: 1

Note: 1. I prefer the second method when cutting thousand layer pastry. I think the second method can be spread more evenly in the tarts bowl, and the layers of the edges are clearer after baking. 2. The tarts at the bottom of the bowl must be as thin as possible, otherwise it is not easy to cook. 3. I made six tarts with oranges on it. The Portuguese egg tarts can remove the oranges, but the tarts may need to be added more. 4. Don't add too much tarting liquid. It's almost 7 points full. The skin of the tarts will retract during baking. If there is too much tarting liquid, it will overflow.

Production difficulty: Advanced

Process: Baking

Production time: three quarters of an hour

Taste: sweet and sour