[tomato bacon tower]

[tomato bacon tower]

Introduction:

"Tomato bacon tower - salty, for another taste, it's more homely. The recipe is classic among classics. It's from the formula of teacher Shimao. I recommend you to try it! I have to put the bacon in the tower. I love the black pepper very much. The small tomato is still juicy after baking. You can also try the mushroom, green pepper and red pepper. It's like eating pizza. It's just like the crumbs of the bottom! One baking: the middle layer of the oven is heated at 200 ℃ for 15 minutes, and then slightly colored. Second baking: the middle layer of the oven is heated at 180 ℃ for 20 minutes to solidify

Production steps:

Step 1: prepare raw butter to soften at room temperature, sift low gluten flour and set aside

Step 2: mix the egg yolk, water, salt and sugar evenly and put them in the refrigerator for storage

Step 3: stir the butter with a rubber scraper until smooth

Step 4: add the sifted low gluten flour

Step 5: cut and mix into powder free, finely granulated

Step 6: add the egg water mixture, add a small amount in several times

Step 7: mix into dough (don't over stir to avoid gluten)

Step 8: wrap with plastic wrap, press slightly and refrigerate for more than 2 hours

Step 9: after rewarming, roll the tarp into the mold, poke the hole with the fork, lay a small hard object and bake it at 200 ℃ for about 15 minutes

Step 10: prepare the ingredients for the filling, cut the tomatoes in half, and dice the bacon

Step 11: prepare the ingredients for the filling, cut the tomatoes in half and dice the bacon

Step 12: break up the egg

Step 13: slowly add light cream, add salt, beat and set aside

Step 14: bake the tower skin at room temperature (do not demould)

Step 15: pour in the tower liquid, about 7 minutes full

Step 16: Sprinkle with chopped bacon

Step 17: put on the small tomato, cut face up, sprinkle black pepper and rosemary, heat up and down 180 degrees in the middle of the oven, set for about 20 minutes

Materials required:

A TAPI butter: 140g

A TAPI low gluten flour: 210g

A TAPI yolk: 8g

A TAPI water: 37ml

A TAPI sugar: 4G

A TAPI salt: 2G

B filling Bacon: 60g

B filling tomato: 60g

B filling egg liquid: 100g

B filling light cream: 60g

B stuffing rosemary: appropriate amount

B filling black pepper: right amount

B filling salt: 2G

Note: * TAPI is a classic formula. I keep 5g in the liquid addition. According to the water absorption of flour, * the amount of TAPI is about three 15cm circular trays (6 inches = 15cm in diameter) and the amount of stuffing is about two 15cm circular trays (6 inches = 15cm in diameter). That is to say, I used two 6-inch TAPI and TAPI... * bacon has salt. This ratio is too light and I have too much stuffing Add 2G mixture * vanilla, no quantity requirement, put it as you like, fresh vanilla is OK

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: salty and sweet