The Green Ti in July is a delicious gift of summer.
The color is like a newborn leaf,
A touch of new green lightness,
Peel off its coat,
The crystalline flesh is revealed, and the luster is clear,
Just bite the juice between the teeth and overflow the mouth,
Shhh, please be patient and taste the next recipe
~
Unlike the warm fragrance of purple grapes, qingti feels clearer and more powerful overall, full of youthful atmosphere, so that baked desserts made with qingti are more popular.
For the bakery dessert industry, not all fresh fruits are suitable for pairing with cakes, and a suitable fresh fruit needs to consider its flavor, seasonality, taste stability and market acceptance.
With its super high appearance and excellent taste, Qingti has repeatedly made headlines in the dessert industry in the past two years, successfully occupying the top of the hot selling list and becoming a well-deserved top fresh fruit.
Material:
Tart part:
Low gluten flour 145g
Almond flour 20g
Caster sugar 50g
90g butter, 1 whole egg
Salt 1 g
Tea jelly part:
Tea
syrup
White cool powder (gouache ratio 30:1)
1. Sift the low gluten flour and almond flour with fine sugar and salt and mix well.
2. Add butter (ice butter is better) and roll the butter and flour into a fine sand.
1. Add whole egg mixture, gather the dough (do not over-knead the dough) and refrigerate the plastic wrap for 1 hour.
2. Roll out the dough to a thickness of 3mm, put it into a mold, arrange it and refrigerate for 1 hour.
3. Use a fork to fork out the vents, preheat the oven and bake at 170 degrees for 15 minutes before baking for another 5 minutes to avoid the weight of the bulge.
1. Pour syrup and white cold powder into the tea, do not use gelatin.
2. Refrigerate until solidified.
3. Squeeze in the cream and place the green buttes.