1. Cut the butter into small pieces to soften at room temperature, mix low-gluten flour, fine sugar, and salt, put in the softened butter, and knead it into a coarse grain state by hand
2. Add chilled milk, egg yolks, and press into a ball
3. Wrap it in plastic wrap and store it in the refrigerator for later use
4. I chose a large pumpkin, cut it into small pieces and heat it in the microwave. A large handful of spinach was blanched in water and squeezed to dry the water. Half an onion and bacon were cut into small pieces and fry until slightly yellowed (spinach, bacon). , The amount of pumpkin can be as you like)
5. Take out the chilled tapioca, sandwich it between two pieces of greased paper and roll it out
6. Cover the baking tray with greased paper and put it in the 8-inch mousse ring of Xuechu. Put the rolled tart into it to form a thin and even thickness. The pizza hob of Xuechu is really super easy to use and flat when removing excess edges.
7. Spread the squash all over the bottom, then put bacon, onion, spinach, cheese
8. Prepare custard: add whipped cream and milk, mix the eggs evenly, add a little black pepper and salt (I used 4g of salt, which I like to be salty)
9. Pour in the custard, preheat the oven at 200 degrees and bake for 30 minutes, modulate at 230 degrees and bake for about 10 minutes, and then take it out.
10. After it’s baked, it can be started when it is slightly cooler. Be careful when making the tapi super invincible. The advantage of using mousse ring is that it is super convenient to take off the film.
