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recipe: cinnamon-brown sugar pastry tarts - where can you buy mylar sheets

by:Cailong     2019-07-30
recipe: cinnamon-brown sugar pastry tarts  -  where can you buy mylar sheets
Are you ready to use your baked goods for vintage?
How about a batch-it-
Toaster pastry?
They're easier than you think.
After all, you just bought two (
Not particularly good)
Pastry dough with sugar stuffing.
In addition, making these at home allows you to customize the glaze and filling.
We had brown sugar.
Our cinnamon filling and glaze, but you can replace it with any jam if you like fruit filling.
Before baking, you can also ditch the glaze and sprinkle it with coarse sugar.
After baking, store the pastry at room temperature for three to four days.
Or, do a simple thing.
Before breakfast, freeze the assembled pastries on the baking tray before baking.
After freezing, pack them individually in plastic wrap and store them in the refrigerator for up to three months.
Can be baked as needed;
Add a few minutes to the oven time. Cinnamon-
Brown sugar pastry pie: for pastry dough: for filling: For glaze: Direction: make pastry by placing flour, sugar, salt and butter in a large bowl.
Use a pastry mixer or finger to put the butter block into the flour until the mixture looks mostly like coarse flour, but some are as big as peas.
Stir eggs, cream, water and vanilla in a small bowl until smooth.
Pour the liquid into the butter.
Flour mixture, stir together with a wooden spoon first, then by hand until the cohesive dough is formed.
If the mixture is too wet, put a little extra flour on your hand.
Pat the dough into two pieces-by-5-
A rectangle of about 1/2 thick.
Wrap each with plastic wrap and refrigerate for 1 hour.
At the same time, filling.
Mix brown sugar, cinnamon and flour in a small bowl.
Add eggs and melted butter and stir until it is completely mixed.
Cold storage with lid.
After the dough cools, heat the oven to 400 degrees F.
Spread a baking tray with parchment paper in the kitchen.
Lightly spread over the counter with flour and roll 1 piece of dough to 12-by-15-inch rectangle.
Cut the dough into 12 pieces with a peeling knife, about 3-by-5 inches each.
Arrange the pieces on the prepared baking tray, leaving 1 inch between them.
These are the bottom of the pastry.
Allocate fillings between the bottom and use about 2 teaspoons of fillings for each pastry.
Spread the filling evenly over the dough and leave 1/4
All the Way is an inch border.
Roll out the second piece of dough 12-by-15-inch rectangle.
Cut the dough into 12 pieces with a peeling knife, about 3-by-5 inches each.
Use a piece of dough at the top of each pastry and align the edges with the bottom.
Curl the edges around with your fingers.
Poke a few vents at the center of the top of the pastry with a knife tip so that the steam can escape.
Put it in the fridge for 10 minutes.
Bake for 18 to 20 minutes or golden brown.
It is a good idea to gently lift the pastry with a spatula to check if there is a slight brown on the bottom as well.
Cool for 5 minutes, then transfer to the rack to complete the cooling.
In a small pan, mix sugar, milk and cinnamon together to make the glaze.
Heat until the sugar is dissolved.
The finished pastry was drizzling. 12 servings.
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