Blueberry yam tart-You Are Foodie

By Thomas
100

Blueberry yam tart

Sweet and sour blueberry jam + smooth yam paste + crispy tarts make you forget about calories!Blueberry jam can be made from commercially available blueberry puree or by myself. I use blueberry puree from several wooden fruits. It is said to be a green food for children without additives.The iron stick yam used for yam is nutritious and easy to become mud. I bought too many yams this time. After 12 blueberry yam tarts, there are still a lot left, but it doesn't matter. It's also delicious to spread bread with fruit sauce.

Main Ingredients

Auxiliary Ingredients

sugar 100g

Blueberry is rich in anthocyanin pigment, which can promote the regeneration of rhodopsin in retinal cells, prevent severe myopia and retinal detachment, and improve vision.Tiebang yam has the functions of protecting the spleen, tonifying the lung, strengthening the kidney, benefiting the brain, benefiting the essence and beauty, enhancing physical immunity, and adjusting endocrine and heart functions.3 tarts can also be made of thousand layer pastry. Of course, it can also be made of commercially available egg tarts. However, commercially available tarts are made of shortening, which is difficult to metabolize and should be eaten as little as possible.

Step 1 . Chinese yam peeled and steamed.

Step 2 . Cut the butter into small pieces and soften it until your fingers can easily press it out of the pit.

Step 3 . Pour in powdered sugar and grasp it with your hands.

Step 4 . Pour the butter evenly into the low gluten flour and rub it into coarse corn flour with both hands. Refer to the flour state in the next step diagram.

Step 5 . Beat in eggs and 1g salt, press and mix with a scraper until there is no dry powder, and form a ball. Don't stir hard, the flour will not be crisp if it is glutened.

Step 6 . The dough may be very wet and soft. Cover it with plastic wrap and refrigerate for half an hour.

Step 7 . Cut yam, add milk, put it into the cooking machine and mash it. Pour it into a non stick pot, add 2G salt, sugar and light cream, and stir constantly over a low heat.

Step 8 . Stir fry until a spatula of yam mud can fall like a ribbon.

Step 9 . Put 60g yam puree in a small bowl, ladle 40g blueberry puree, and mix well.

Step 10 . Both yam paste and blueberry yam paste are put into flower mounting bags without cutting.

Step 11 . Put plastic wrap on the top and bottom of the dough and roll it into a 3mm thick dough. Cut a piece of dough that is one circle larger than the tarting mold, cover it on the tarting mold, carefully press the dough to fit the tarting mold, and then roll a rolling pin on the tarting mold, and the excess dough will fall off. The fragmented dough can be kneaded into dough and rolled into dough again.

Step 12 . Preheat the oven at 210 ℃. After the 12 tarts are pasted with dough, poke several holes in the bottom with a fork to prevent bulging during baking. Bake in the oven for 5 minutes. If there is baking stone, press it with baking stone in the tarts to prevent bulging. I didn't, so some of them were still bulging.

Step 13 . First squeeze the yam mud, then squeeze the blueberry yam mud in the center, and finally put a blueberry for decoration. You can also bake it and decorate it with blueberries.

Step 14 . Put it in the middle of the oven at 210 ℃ and bake it for about 25 minutes until the tarts are colored.

Step 15 . Blueberry mud is sour and sweet, yam mud is smooth and smooth, which can be comparable to cream, and tart skin is crisp and rich in taste.

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