Strawberry Yogurt Tart
1.
Put flour, salt, sugar and egg yolk in the bread bucket and add the melted butter
2.
Three minutes after starting the kneading process, the butter and flour can be mixed to stop the process
3.
Take out the dough, press it into a 2 cm thick round cake, wrap it with plastic wrap, put it in the refrigerator for 30 minutes, take out the dough to soften at room temperature for 5 minutes, roll it into 3 mm thin slices, cut into small round pieces, and place in a mold Close to the edge
4.
Tie the bottom of the tart with small holes to prevent it from bulging into the bread bucket during baking
5.
Select the baking function, set the time to 30 minutes, take out the baked tart skin, and let it cool
6.
Put an appropriate amount of yogurt in the cooled tart crust and decorate the sliced strawberries on the surface.
Tips:
Cooking skills
1. The dough of the tart crust is not suitable for repeated kneading, just mix it into a dough;
2. Make small holes in the tart wrapper before baking to avoid bulging during baking;
3. The baking time of the tart crust is used as a reference and needs to be adjusted according to the state;
4. Use thicker yogurt as much as possible.
Tips
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