"Tarte au citron mergeuée, her unique and sweet taste as secret love, can only pay attention to silently, but it is difficult to vote, sour, bitter, sweet, will taste one by one, It can be recalled that it is not a bright color. This lemon faction is the famous French dessert, the sweet and light of the upper protein frost, the sourness of the middle lemon filling, and the crisp of the next leather, always make people can't help Close your eyes and taste it. "

Ingredients

Pick-off low-gluten flour 200g, butter 125g, sugar powder 80g, almond powder 50g, 1 egg, 5 ovantine white sugar 200g, protein 4, white vinegar 1 to 2 drops, lemon stuffing 90g, white butter 150g, white Cumsum 110g, 2 eggs, 2 to 3 drops of vanilla, 5g, sweet taste, roasted process, hour, advanced difficulty,

French lemon artist practice steps

1 Prepare raw materials

2 First make a trap (forget to take pictures) (1) soften butter in advance, cut into small pieces, add sugar powder and egg to stir well. (2) Add low gluten flour and almond powder, and knead into the dough. Put the refrigerator for half an hour (3) take out the dough, use the rolling pin to the size of the disk, tile on the tray, use the rolling pin to bring the edges of the edge to the bottom, insert some small holes in the bottom of the pedicle Prevent traids from deforming during baking.

3 Put a piece of oil on the trap and put some beans in the oil paper pressed the leather, 175 degrees into the oven, and take it in 20 minutes.

4 Let's make a lemon filling: three lemons are extracted, pour the lemon juice into the pan

5 Let's make a lemon filling: three lemons are extracted, pour the lemon juice into the pan

6 Pour 2 eggs with 110g white sugar, 5G corn flour, add 2-3 drops of vanilla, stir with egg

7 Stir until uniform, volumetric expansion, and lift the eggbeater can leave a ripple on the surface of the liquid.

8 Stir until uniform, volumetric expansion, and lift the eggbeater can leave a pattern on the surface of the liquid.

9 Pour the laying egg paste into the pan who has just been in the lemon juice

10 Pour the laying egg paste into the pan that has just been lemon juice

11 open a small hot pan and constantly stir

12 open a small fire, the pan, and constantly mix

13 Stir until the bottom of the pot begins to appear a film, and the liquid turns a thick paste, shut down, and placed on one side.

14 Stir until the bottom of the pot begins to appear a film, and the liquid turns a thick paste, shut down, and placed on one side.

15 Find a relatively deep container, put the softened butter into small pieces into the container

16 Find a relatively deep container, put the softened butter into small pieces into the container

17 will pour the lemon egg paste that has just been made into the container, stir it with egg

18 Pour the lemon egg paste just made into the container, stir it with egg

19 Hit to the liquid is completely mixed uniform, smooth without granules, and the lemon filling is completed.

20 Hit to the liquid is completely mixed, smooth without particles, and the lemon filling is completed.

21 Pour the fabricated lemon filling into the peel just roasted, so hard to shock on the table, shock the bubble, then refrigerate ready for the refrigerator.

22 Pour the fabricated lemon filling into the peel just roar, force a few times on the table, shocking the bubble, and then reserved the refrigerator.

23 Make protein frost below. Differently separated 4 eggs, in contained in anhydrous oil-free container, drip 1-2 pieces of white vinegar, start playing with the lowest gear of the egg. Add 30g of white sugar to add 30 g of sugar when the fish's eyes is foamed, and continue to play with 2 files.

24 Make protein frost below. Differently separated 4 eggs, in contained in anhydrous oil-free container, drip 1-2 pieces of white vinegar, start playing with the lowest gear of the egg. Add 30g of white sugar to add 30 g of sugar when the fish's eyes is foamed, and continue to play with 2 files.

25 When you have a very delicate bubble, pour 30 g of white sugar and increase the speed of the speed.

26 When you play a very delicate bubble, pour 30 g of white sugar and increase the speed of the speed.

27 Hit to the surface of the protein, the eggbeater lifts the protein to form a curved tip, then the soft foam stage, then add 30 g of sugar. Eggbeater turns the highest level to continue.

28 Hit to the surface of the protein surface, eggbeater lifts the protein forms a curved tip, then the soft foam phase, then add 30 g of sugar. Eggbeater turns the highest level to continue.

29 Hit to the hard foaming stage, that is, the protein surface is lost, and the eggbeater will form a pointed corner and will not bend. Have a good protein standby

30 Hit to the hard foaming stage, that is, the protein surface is lost, and the eggbeater will form a pointed corner and will not bend. Have a good protein standby

31 Take a pan, pour the remaining 100 g of the protein cream pour the white sugar into the pot, heat it with a small fire.

32 is heated while stirring, until the sugar is all melted, and the color of the candy becomes brown and begins to take a small bubble.

33 quickly fry the fried caramel into the prime paste, while opening the egg, the egg-egg-constant stirring. Until the caramel is completely fused with the protein paste. 34 Peti is removed from the refrigerator, and half of the protein paste is poured into the sub-leather.

35 put the remaining half of the protein paste into the silk flower bag, start the decorative lemon party surface

36 will be decorated throughout the entire traids.

37 use the spray gun to spray the protein cream, gently spray it up color. If there is no spray inception, put the whole dispatch into the oven 170 to bake a few minutes, see the protein cream becomes brown.

Tips

1. Because Europeans's sensitivity to sugar is much lower than that Asians, they often need to add a lot of sugar to taste a bit of sweetness. This is why European local desserts always make Asian sweetly a few big fingers. So I have reduced the sugar amount in the original one, and the sweetness of the finished product is justice. 2, when making the patent patent group, do not excessively 揉, so as to avoid the flour 3, add vanilla when making lemon stuffing is to remove the eggs of the egg, can not add. 4, when the lemon egg paste, you must use a small fire, you can leave the mucosa. 5, the container of the protein must be anhydrous oil-free, eggbeater also re-clean, wipe it, guarantees no waterless oil, otherwise the protein cannot be sent. 6, caoclose also use a small fire, if some sugar has begun to discolish but there are some sugar not melting, then the pot is not melted, then the first sugar is mixed, and the focal of the focus on the fire. Candy color. 7, caramel is poured into the protein paste, be sure to stir because the carametric temperature is slightly lower. 8, the eggbeater of the mixed protein cream may have a lot of carameters, it is difficult to clean. Don't worry, put it in hot water, I will dissolve it, I will dissolve it ~