Cov khoom tseem ceeb
Xav txog cov no raws li koj txoj kev luv luv rau tiag - deal sastéis de nata. Koj yuav hla Laminating belinating benp blocks thiab sijhawm tos sijhawm rau khob noom cookie kom ntawj txias. Peb engineed lawv los tuav tus neeg tu siab uas ci thaum ci nrog cov kos npe caramelized blisters - txhua zaus. Uas ntseeg tau? Peb tsim nws rau txhua lub plhaub.
Ua tau zoo hauv kev xyaum
- Khov teeb meem
Moj chim -}} kev kawm khov ntawm -40 Qib rau immobilize butter txheej, tiv thaiv noo noo ntawm kev tsiv teb tsaws thaum pib.
- Thawv raws tu qauv
4 {- 6 teev nyob rau hauv cov txheem txheem tub yees (2-4 qib / 36-39℃f) -neve ntawm cov txee. Chav Temps ua rau cov hws hws uas hloov cov flaky flakhers gummy.
- Baking science
Thaum 220 {{- 240℃(430-4℃rau hauv chav, puffing ntau pua ntawm cov ntawv khob noom cookie mus rau hauv cov txheej txheem tawg.
cov ntsiab lus
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Khoom npe |
Hmoov nplej Portuguese tart crust |
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Cov khoom xyaw |
Hmoov nplej, margarine, qe, tag nrho cov mis nyuj hmoov |
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Khoom Yam |
Mov ci |
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Zoo heev |
Siab zoo |
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Cia Hom |
Qhuav, huv si, thiab qhov chaw txias. Khaws cia rau -18 degree |
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Kev qhia rau kev siv |
Ua qe qau -} Mekas txig |
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Ntim |
420g -} Mekas |
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Cov kev ntim |
Tais -} Mekas |
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Txee lub neej |
12 lub hlis txij li hnub ua haujlwm (hauv thawj ntim) |
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Khoom Ntawv |
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Kev Cia |
Khw hauv qab -18 degree. Tsis txhob qhib tom qab yaj. |
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Tus tsim |
Foshan Xinfeng Ci Khoom Noj Khoom Noj Co., Ltd. |
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Chaw Nyob |
Tsev 19, tsis muaj . 7, Jinmiao Txoj Kev, Xinan Street, Nroog Sanshui, Nroog Foshan, Suav |
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Chaw Ntau Lawm |
Foshan nroog, Guangdong xeev |
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Lub xov tooj |
0757-87668286 |
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Siv Txoj Kev |
Noj tom qab ci |
Cov kev cai tseem ceeb
Guard Freezer Temp:Khw ntawm -18℃(0 Degree F) lossis txias dua. Txawm tias 15 feeb saum toj no -12℃ua rau cov muaju cov muaju uas ua kom muaj cov khaubncaws sab nraud povtseg.
TAWB RAU TXIAS TXIAS:Tsuas yog nyob rau hauv tub yees (2-4℃/ 36-39℃f). Chav dej sov caw cov pob txha pob zeb loj hlob thiab soggy lub hauv paus.
Ib - Thaw Txoj Cai:Ua kom muaj kev sib zog hloov lub siab ncaj ncees {{}}} Npaj txhua hnub siv zoo li tus pro.
Blast - bake yuav tsum tau:Hauv qab no 220℃(430℃f)? Tsis muaj caramelization. Saum toj no 240℃(465℃f)? Hlawv npoo.
Sodium tshuav nyiaj li cas:124mg / 100g {-}} Tsis txhob ua khub nrog cov ntsev caramel lossis cov nqaij kho tau tshwj tsis yog txo qis per lwm qhov.
Qhov chaw uas lawv ua kom zoo
Tsoos Portuguese / Macau -} style TARTS
Fusion qab zib: Passionfrat custard, spiced zib ntab -} txiv ntoo tso
Mini Canapés rau kab tshoob / xwm txheej
Bakery txee staples (Pre6- baked los yog sau}- txiav txim)
Hwm Airline / Hotel Ua Khoom Noj Ua Si
Cov FAQ
Q: Kuv yuav tsum khaws cov hmoov nplej Portuguese Tart Crusts li cas?
A: Cov CRUSTs yuav tsum muab khaws cia rau hauv lub freezer ntawm -18℃(0 Degree F) lossis hauv qab no los tswj kev ua si tshiab thiab kev ua kom tshiab. Tsis txhob ua tub yees lossis tawm ntawm chav tsev kub rau ncua sijhawm, vim qhov no tuaj yeem ua rau muaj kev piam sij lossis cuam tshuam rau crust's flakiness.
Q2: Dab tsi yog lub txee lub neej ntawm cov khoom?
A: Thaum khaws cia kom zoo nyob rau hauv lub freezer (-18℃/ 0℃f), TTArity F), lub tsev Tart muaj lub neej txee ntawm 12 lub hlis los ntawm hnub tsim khoom (luam tawm).
Q3: Kuv yuav npaj cov tawv ntoo li cas?
A: 1. Thaw lub khov khov crusts hauv tub yees rau 30-40 feeb, lossis nyob rau hauv chav tsev kub rau 15-20 feeb (tsis microwave).
2. Sau nrog koj tus nyiam qe pleev cov sib xyaw (ib txwm muaj).
3. Bake ntawm 200-220℃(390-430℃f) rau 12-15 feeb, lossis txog thaum lub crust tig golden thiab txhaws teeb. Kho lub sijhawm raws li koj lub qhov cub ua haujlwm.
Cim npe nrov: Hmoov nplej Portuguese Tart Crust, Suav Hmoov Portuguese Tart Crust Manufacturers, lwm tus neeg, Hoobkas
