1.
1Cut the chilled butter into small pieces, put it in the same mixing bowl with the sieved low powder, and knead it by hand to form large coarse particles
2 Add salt + sugar + water, and continue to form a dough with a light grasp with your hands (try not to knead the dough, use folding or grasping)
2.
3 After the dough is formed, put it into a plastic bag and press it into a flat square shape and refrigerate it. It can be used after about 70 minutes.
4 After the dough is taken out, the face stick assists in making the dough into a crust with a thickness of about 0.3-0.4.
5 Then use a round press mold to press out a circle, into the tower mold. It becomes a tower with grooves, and use a fork to insert a hole in the tower to prevent it from bulging after baking
3.
6 Put all the egg yolks into the mixing tank and evenly beat them, add sugar and beat them until they are slightly white, then add cornstarch and mix well.
7 Cut the vanilla bean pods lengthwise, and after scraping out the vanilla seeds, put the vanilla seeds and the pods into the milk pan that has been added with fresh milk and cook until the sides of the pan bubbling.
4.
8 Method 2 Pour into the egg yolk liquid of Method 1, and use a hand-held whisk to stir evenly without particles
9 Method 3 Return to the fire and continue to cook on a low fire. While cooking, use a manual whisk to stir. The more you stir, the thicker and thicker you add unsalted butter. After adding the butter, turn off the heat, and continue to stir until the butter is melted.
5. 10 Take an appropriate amount of vanilla custard and squeeze it into the tart, put it in the preheated 180°C oven and bake for about 20-22 minutes, take out the small tower, put marshmallow on the surface, and bake it in the oven for about 1-2 minutes Complete (during the period, check whether the surface is too heavily colored and need to be covered with tin foil)
