French Meringue Truffle Soup
1.
Making meringue: Sift low-gluten flour and salt, and mix well.
2.
Add water and grab the dough with your hands. It doesn't need to be very smooth. Try to avoid kneading to avoid tendons. Wrap the dough in plastic wrap and refrigerate for 20 minutes.
3.
Knead the refrigerated dough a few times to make it smoother, and cut a cross with a knife.
4.
Roll out the dough into a cross, slightly thicker in the middle. Wrap the butter in plastic wrap or baking paper, roll it out to the right size, and place it in the middle of the cross dough.
5.
Wrap up in the order of up, down, left and right, and pinch the interface firmly.
6.
Roll into a rectangle according to the ratio of length: width=3:1, not too thick, so as not to increase the difficulty later.
7.
Fold the upper third down, fold the bottom third up, and fold in three, then open to the left, and do it again in accordance with step 6. Fold it by three times, wrap it in plastic wrap, and refrigerate it for 20 minutes.
8.
After refrigerating, roll and fold again, and refrigerate for 20 minutes.
9.
Take it out again, roll it twice and fold it twice.
10.
Roll the finished pie crust to an appropriate thickness and press out two round lids.
11.
Prepare the soup: Put the chicken breast into the chicken stock, boil at medium heat and simmer for 6 minutes. After cooking, the chicken is picked up and set aside, and the chicken broth is filtered to remove any foam.
12.
Cut carrots, celeriac, and mushrooms into small cubes, chicken into small pieces, and foie gras into cubes.
13.
The truffle is sliced into thin slices.
14.
To make truffle soup: preheat the oven to 200°C. Add vermouth to the bowl.
15.
Add a tablespoon of carrots, celeriac, and mushrooms.
16.
Add chicken and foie gras.
17.
Add truffle slices.
18.
Add chicken stock.
19.
Add 1 teaspoon of water and a little salt to the egg yolks, and stir well.
20.
Cover the puff pastry on a bowl, lightly compress it, coat with egg yolk, and bake it in the oven for 20 minutes.
Tips:
1 Unused puff pastry can be stored in the freezer.
2 If you want the whole to be golden brown, the liquid egg yolk can be spread on the whole surface of the pastry.
3 Foie gras can not be found and can be replaced with foie gras.
4 In the process of making meringue, if the temperature is high and the butter is a little soft, you can refrigerate it for about 20 minutes before rolling it out, which can effectively prevent the peeling and the butter from leaking.
5 The puff pastry made in this way has many layers and will be more fluffy. If you don't need so many layers, you can reduce the number of folds.
6 If you find it too troublesome to make meringue, you can also cover the soup bowl tightly with tin foil to make truffle soup without meringue.
