Black Pepper Pea Puff Pastry Soup

Name: Black Pepper Pea Puff Pastry Soup
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 tablets Flying cake crust; 75g Peas (fresh); 1 piece egg; 22g Ham; 1g salt; a little Black pepper; 300g Shimizu; 20g Pure milk; Some Dry flour

by Late spring and early summer_Smile_waiting for the flowers to bloom_

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

The first time I saw the puff pastry soup was in a self-service western restaurant. At that time, many people lined up to get it. This is a soup made by wrapping the soup bowl with pie wrappers and baking it in the oven in order to seal the aroma of the soup.

How to eat meringue soup? A book on Western food etiquette says: Use a soup spoon to dig a hole in the middle of the baked pie crust, scoop it up and drink it with a soup spoon. Another way is to take a little pie crust and soak it in the soup before eating. If you don't want to eat the pie crust soaked in the soup, you can put the pie crust on the plate.

I just received fresh and tender pea pods, so why not use peas to make this puff pastry soup, this is a super large puff pastry soup, you can share it as a couple's meal.

Ingredients

2 tablets Flying Cake Crust
75g Peas (fresh)
1 piece Egg
22g Ham
1g Salt
a little Black Pepper
300g Shimizu
20g Pure Milk
Some Dry Flour

Black Pepper Pea Puff Pastry Soup

1. Fresh tender pea pods, break open and take peas, take 75 grams of peas and wash them for later use.

Black Pepper Pea Puff Pastry Soup recipe

2. Cut or cut the ready-to-eat ham slices into small pieces.

3. Put the peas into the heatable cup of the wall breaker, pour 300 grams of water, and put the salt, a little bit of black pepper, and the instant ham into the cup.

4. Select the thick soup function, 25-30 minutes, start cooking while whipping.

5. After making the thick soup, pour it into a container, add milk and stir evenly, and let it stand for a while.

6. Choose a smaller egg, knock it open, and beat the egg whites and yolks for later use.

7. Take out the flying cake crust, sprinkle a little flour underneath, and let it soften for a while.

8. Preheat the oven, 195 degrees, upper and lower fire, high temperature range; roll out the softened fly cake crust into a square with a rolling pin, fold it in half and roll it out into a rectangle, the width is about 2 knots wider than the mouth of the cup, and it is convenient to cover the mouth of the cup. Go down.

9. Cut the rectangle into half.

10. Pour the black pepper pea soup into a heat-resistant cup, and brush the cup with egg liquid.

11. Fold two pieces of flying cake crust together, brush a little egg liquid in the middle, cover the cup mouth, press lightly to close the cup mouth, and brush a layer of egg liquid on the surface.

12. Put the cup on the baking tray and put it into the oven. The last layer, 195 degrees, the upper and lower fire, the high temperature range, the two layers of crust are relatively thick, and the baking lasts for a total of 30 minutes.

Tips:
1. When choosing fresh pea pods, you can feel it and choose the full and complete ones.

2. Storage method: When the pods are together, spread out in a ventilated and cool place, do not touch water to easily rot; remove the pods and keep the peas in a sealed and frozen state; blanch the peas in water, drain the water, and store in a sealed freezer.

3. The baking time and temperature are for reference only. If a single layer of flying cake crust is used, the time can be shortened. Bake the shortbread until the layers are clear.

4. Seasoning and adding cream or milk can be adjusted according to personal preference.