スイートポテト・タルトの作り方🍠/How to make sweet potato tart recipe

スイートポテト・タルトの作り方🍠/How to make sweet potato tart recipe

Hello! It’s sugar ☆ Today is a sweet potato tart that I definitely want to eat at this time of year ♪ I’m glad if you can watch it while lying down because I will make it loosely as usual ♪ That’s why I first returned to room temperature from the preparation of the tart dough Combine butter and powdered sugar to make it smooth. Melt the whole egg and use 30g of beaten egg (￣ ^ ￣) ゞ Cut the egg well (* ˙ω˙ *) و Add 30g of beaten egg to the dough and mix with a whipper. increase. Let’s add the flour when the whole is blended like this. Let ‘s remove the whole powder so that the flour sifted in the butter is blended. Wrap the dough in a wrap and let it rest in the refrigerator for a day. By letting the Zzz dough rest, we will suppress gluten and finish it into a crispy dough. One day has passed since then, the dough has become quite hard, so it is a little difficult to stretch, but first the image of pushing the dough is stretched and gradually thinned. Let’s stretch it to a thickness of 3 mm. Fit the dough that is slightly larger than the 18 cm mold into the mold . It is quite brittle because it contains a lot of air, but gently press it into the mold so as not to break it. When baking gluten dough, air tends to remain on the sides, so if you cover the sides well, the cross section will be beautiful. Remove the dough that sticks out, adjust the height, and let the tart dough rest in the refrigerator for 1 hour. Zzz While letting the tart dough tomorrow, I will set up a creme damand. Add powdered sugar to butter at room temperature, add eggs and almond poodle, and mix. Add rum when the whole is done. If you don’t like alcohol, you don’t have to add it. Adding rum will make the aroma and taste more mature, so please give it a try. Take the dough out of the refrigerator and squeeze the damand on the tart base. If it is troublesome, there is no problem with a spoon. Flatten the squeezed dough and bake in an oven preheated to 170 ° C. * If the dough becomes soft, cool it in the refrigerator and then bake it. Let’s bake the sweet potatoes together with the tart stand. Wash the sweet potatoes and steam them with some water remaining. It is an image that makes the sweet potatoes fluffy by leaving water. The baking time of sweet potatoes varies depending on the size, but it is a guideline to stick a skewer and stick it smoothly. It’s still hot, but when it gets cold, it’s difficult to peel or strain it, so after burning it, just strain it. This time, weighed about 270g of sweet potatoes. I will make this a sweet potato. Add granulated sugar to 270g of sweet potatoes and add fresh cream in 2 portions. When adding fresh cream, be careful because if you add it all at once, it may separate, so I forgot to add butter here, so warm the sweet potatoes and add butter. Adding butter will increase the richness of the sweet potatoes, so the flavor It will be a rich sweet potato. When the butter is completely mixed, turn off the heat and add the egg yolk. Put the sweet potato in a piping bag and squeeze it on the tart stand. I like the squeezing, but today I will squeeze it like this using a round mouthpiece. I also made a small tart with the surplus tart dough, so this is a flat image ♪ To make the baked color beautiful, a small amount of fresh cream on the egg yolk Add and spread on the surface. After spreading on the whole, let’s bake in an oven preheated to 180 ℃ !! When it gets a nice brown color, apply warm honey and polish it. The compatibility between honey and sweet potatoes is excellent, so the finish will change considerably with this effort! Let’s cut it when the rough heat is removed and it reaches room temperature ♪ I will also cut a small tart. Hmm … It’s slanted (No Д`) Shikushiku … Autumn tart that’s perfect for the coming season ♫ Even if it gets cold, the sweet potato’s fluffy feeling is transmitted and it’s very delicious ☆

◆スイートポテト・タルトの作り方/How to make sweet potato tart recipe
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■パートシュクレ
18㎝セルクル→型はタルト型でも何でもOK

無塩バター…40g　　　　　　　　　
粉糖…30g
全卵…30g
アーモンドプードル…20g　　　　　　　　　　　
薄力粉…90g　　　　　　　　

①室温に戻したバターを柔らかくし粉糖を加える。

②全卵30gを加え混ぜ合わせる。

③薄力粉、アーモンドプードルをふるい切るように合わせる。

④全体がまとまったらラップして冷蔵庫で半日休ませる。
※寝かせる目的として粉を合わせる際にグルテンが発生するので冷やしてグルテンを落ち着かせる為です。サクサクのタルト生地にしてあげましょう。

⑤ラップまたは強力粉で打ち子をし3mmの厚さに伸ばし型にはめ込む。
ピケも忘れずに！

⑥焼く前に30分～1時間ほど冷蔵庫で休ませる
※そのまま焼くとタルトの形が崩れてしまうので大切な作業になります。

⑦下記のクレームダマンドを敷き詰め170℃に予熱したオーブンで30分焼き上げる。

■アーモンドクリーム
無塩バター…50g
粉糖…50g　　　　　　　　
全卵…60g　　　　　　　　　
アーモンドプードル…50g　　
ラム酒…7ml

①室温に戻したバターをクリーム状にし粉糖を数回に分けて加える。

②上記に卵を同様に数回に分けて加える。

③卵をなじませたらアーモンドプードルを加える。

■スイートポテト
サツマイモ…270g
グラニュー糖…30g　　　　　
生クリーム35％…70ml　　
無塩バター…30g　　　　　　
卵黄…18g　　　　　　　　　

①サツマイモを洗いアルミホイルで包み170℃オーブンでの30分～40分蒸し焼きにする。

※サツマイモは大きさによって焼き時間が異なるので串がスッと入るくらいを目安に

②熱いうちにサツマイモの皮を剥き漉す。

③上記を鍋に入れグラニュー糖、生クリーム、バターを入れ全体をなじませ濃度を調整しながら火入れする。

④仕上げに卵黄を加えタルト台に絞る

⑤卵黄、生クリームを加え漉し
上記にまんべんなく塗り180℃に予熱したオーブンで15分～20分焼き上げる。
焼き上がり後は艶出しで温めたハチミツを塗り完成

0:00　オープニング
0:13　タルト生地
2:19　クレームダマンド
3:33　スイートポテト
5:38　仕上げ

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～使用型～
TOMIZ フラットタルト型 底取 18cm
https://store.shopping.yahoo.co.jp/wa-tomizawa/01480800.html

絞り出し袋 No.14 No.14
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サンクラフト 絞り袋 口金 丸 10mm
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■Tart
40g…butter
35g…Powder sugar
30g…egg yolk
20g…Almond powder
90g…Flour

① Soften the butter that has been returned to room temperature and add powdered sugar.

② Add 30g of whole egg and mix.

③ Sift the cake flour and almond poodle together.

④ When the whole is put together, wrap it and let it rest in the refrigerator for half a day.
* Gluten is generated when the powder is mixed for the purpose of letting it lie down, so it is to cool it and calm the gluten. Let’s make it a crispy tart dough.

⑤ Beat with wrap or strong flour, stretch to a thickness of 3 mm, and fit into the mold.
Don’t forget the picket!

⑥ Let it rest in the refrigerator for 30 minutes to 1 hour before baking.
* If you bake it as it is, the shape of the tart will collapse, so it is an important task.

⑦ Spread the following almond cream and bake in an oven preheated to 170 ℃ for 30 minutes.

■ Almond cream
50g…butter
50g…Powder sugar
50g…Whole egg
50g…Almond powder

① Cream the butter that has been returned to room temperature and add powdered sugar in several batches.

② Add the beaten egg to the above in several batches in the same way.

③ Add almond poodle when the egg is familiar.

■ Sweet potato
200g…sweet potato
30g…Granulated sugar
70ml…heavy
30g…butter
18g…egg yolk

① Wash the sweet potatoes, wrap them in aluminum foil, and steam them in an oven at 160 ° C for 30-40 minutes.

* Sweet potatoes have different baking times depending on the size, so make sure that the skewers fit in smoothly.

② Peel and strain the sweet potatoes while they are hot.

③ Put the above in a pan, add granulated sugar, fresh cream, and butter, let the whole blend in, and heat while adjusting the concentration.

④ Add egg yolk to finish and squeeze into a tart stand.

⑤ Add egg yolk and fresh cream and strain.
Apply evenly to the above and bake in an oven preheated to 180 ° C for 15 to 20 minutes.

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