French Mushroom Salty Tower

French Mushroom Salty Tower

1. First make tapi. Prepare all ingredients A, the butter does not need to be thawed in advance;

2. Mix the flour and salt evenly, add the cubed butter;

3. Use your hands or a dough cutter to mix butter and dry powder into coarse corn flour;

4. Add clean water (in summer, please use ice water), and mix with a spatula until it is basically a dough;

5. Prepare a larger piece of cling film, pour the dough on the cling film, slightly shape it into a dough, wrap it in the cling film, and put it in the refrigerator for more than 1 hour or overnight;

6. Next, make the filling. Prepare mushrooms, cheese, onions, and garlic. For mushrooms, I used three kinds of crab mushrooms, shiitake mushrooms, and eryngii mushrooms;

7. Wash the mushrooms, wipe off the surface moisture, and cut into cubes;

8. Chop cheese, dice onion, peel and mince garlic;

9. Put olive oil in the pot, then add diced onion and minced garlic, stir-fry on medium-low heat until fragrant, then add diced mushrooms, turn to high heat and stir for a while, then add spices, salt, freshly ground black pepper, and continue to stir fry 1 About a minute

10. Add water, stir fry until the juice is dry, turn off the heat, and when it is not hot, add the chopped cheese, mix well, and the filling is ready;

11. Preheat the oven to 195 degrees. Take out the refrigerated tapi dough, cut 1/2 of the amount, and place it on a large piece of greased paper, then cover the surface with a piece of greased paper, and roll the tapi into a dough sheet with a thickness of about 3mm. The diameter of my piece is about 25cm. Make some small holes in the middle of the dough, leaving a space of about 3cm around;

12. Place the mushroom filling on the hole in the middle of the dough,

13. Fold the edge of the dough to the middle;

14. After the dough wraps round to the head, it wraps the filling;

15. Put it into the preheated oven, the middle level, set the oven mode to upper and lower fire heating, the baking temperature is set to 190 degrees for the upper and lower tubes, and the baking time is set to 30 minutes. After the baking is over, immediately put it out of the oven, brush butter on the surface of the tapi while it is hot, and then place it on a drying net. It can be cut into pieces after cooling until it is not hot.

Tips:

1. When making tapi dough, the butter does not need to be thawed in advance to keep its firm state. If the room temperature is high, you can dice the butter in advance, refrigerate it, and take it out before use. At the same time, ice water can be used instead of clear water;
2. The dough can be formed into a ball. Don't over-operate the dough to prevent the dough from becoming gluten and affecting the crispness;
3. When making fillings, try to fry the mushroom fillings dry, and adjust the fillings and salt according to your own taste. If the cheese you choose is mild, you may need to add some salt when frying the filling. Try to choose the ones I recommend, they will taste good;
4. The specific baking time should be adjusted according to the actual situation of each oven and the degree of coloring. If you prefer a darker color, you can also apply some egg wash on the tart before putting it in the oven. If you apply egg liquid in advance, you can omit the step of applying butter after baking.