Mushroom cheese egg tart

Mushroom cheese egg tart

Introduction:

"I've had sweet egg tarts. I'll have salty ones. The highlight of this snack is the mixture of diced mushroom and diced onion (these two are really classic combination), adding butter and lemon juice to stir fry, delicious! The driedporcini I I bought for the first time has become the highlight of this bright spot, with strong aroma! The yolk sprinkled with parmesan cheese powder is slightly hard after baking, but the inside is tender and smooth, adding a different flavor. #Rachel food

Production steps:

Step 1: mix 40g butter (softened at room temperature), 90g medium gluten flour and 20g parmesan cheese powder

Step 2: slowly add 25 grams of milk, and dough (milk enough can be added), wrapped in plastic wrap, refrigerated for 30 minutes;

Step 3: grease the mold

Step 4: roll the dough thin and cut it into a circle with cutter;

Step 5: put the cut dough in the mold and press it well. Poke a small hole in the bottom with a fork

Step 6: preheat the oven at 165 ℃ for 15 minutes;

Step 7: take 30 grams of butter into the pot to melt

Step 8: add red onion and garlic, stir fry, turn to medium heat, stir fry for 15 minutes until soft;

Step 9: add Lentinus edodes and remaining butter, stir fry, sprinkle with lemon juice, add salt, chopped parsley and black pepper to taste, continue to stir fry for about 25 minutes, and turn off the fire when the water is dry and the mushrooms are soft;

Step 10: scoop the filling with a spoon, as shown in the picture, and place a circle around the tarts,

Step 11: beat an egg in the middle (sprinkle some on the protein if the mushrooms are not used up), sprinkle with cheese powder, preheat the oven at 180 ℃ and bake for 15-20 minutes.

Materials required:

Butter: 40g (softened at room temperature)

Medium gluten flour: 90g

Eggs: 4 to 6

Milk: 25g

Driedporcini D: 15g

Brown mushroom: 175g (diced)

Red onion: 80g (chopped)

Minced garlic: 1 slice

Lemon juice: 5 ml

Chopped parsley: right amount

Parmesan cheese powder: right amount

Salt: right amount

Black pepper: moderate

Note: 1, raw materials can do 4-6 egg tarts, according to the thickness of the tarts and how much stuffing to decide; 2, Westerners supermarket has ready-made tarts shell sell, if the size is not large, you can consider using quail eggs. 3. Egg tarts baked 15 minutes, egg yolk is liquid, want to eat fully cooked students baked 20 minutes to cool, almost. 4. The water soaked in driedporcini can be put in other dishes. It's very fragrant.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: salty and fresh