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Cách làm bánh trứng nướng thơm ngon giống KFC không phải ai cũng làm được

Bánh trứng nướng thơm nức mũi, nhỏ xinh hấp dẫn ngay từ khi mới xuất hiện đã tạo nên cơn sốt thu hút rất nhiều tín đồ ẩm thực. Hé lộ cách làm bánh tart trứng nướng thơm ngon như bánh trứng KFC dưới đây sẽ giúp bạn có ngay mẻ bánh thành công để chiêu đãi cả nhà mà không cần phải ra tiệm mua.
Món bánh tart trứng nướng này không đòi hỏi nguyên liệu đắt tiền hay công đoạn làm bánh phức tạp, chỉ cần bạn có chút kiên nhẫn và khéo tay thôi nhé! Bây giờ chúng ta cùng vào bếp và thực hiện món bánh này cùng Nấu Ăn Không Khó ngay nào!



Nguyên liệu làm bánh trứng


Phần vỏ bánh ngàn lớp
Bột mì đa dụng 400g
Bơ Magarine loại hơi mặn 200g
Đường 1 muỗng canh
Lòng đỏ trứng 2 cái
Phần nhân kem sữa
Trứng 3 quả
Sữa đặc 60ml
Sữa tươi không đường 200ml
Vani 1 muỗng canh

Cách làm bánh tart trứng KFC


Bước 1: Làm vỏ bánh trứng
Bạn cho 100g bột mì đa dụng vào tô, cho thêm 200g bơ vào rồi nhào mịn.
Lấy màng bọc thực phẩm gói khối bột lại thành khối vuông rồi cất trong ngăn đá tủ lạnh khoảng 15 phút.
Trong lúc chờ đợi, bạn cho nốt chỗ bột mì còn lại vào trộn đều cùng đường, lòng đỏ trứng gà và 150ml nước. Nhào cho đến khi thấy hỗn hợp thật mịn. Dùng cây lăn bột cán mỏng miếng bột thành hình chữ nhật (không cần quá mỏng).
Lấy phần bột trong tủ lạnh cho vào chính giữa miếng bột gói lại, cán nhẹ nhàng. Gấp bột làm 3 rồi dùng màng bọc thực phẩm bọc lại, tiếp tục cho vào ngăn đá 15 phút.
Bước 2: Làm nhân kem sữa
Trong lúc để bột nghỉ trong tủ lạnh, bạn làm phần nhân kem trứng sữa.
Cho sữa đặc và sữa tươi không đường vào một bát sạch, khuấy đều cho sữa đặc tan rồi cho vào lò vi sóng quay trong vòng 3 phút.
Trong lúc đó, bạn đập trứng vào bát khác, cho thêm vani vào và đánh tan. Lấy tô sữa nóng ra khỏi lò vi sóng rồi đổ trứng vào, khuấy nhanh và đều tay để trứng và sữa hòa quyện với nhau.
Lọc trứng sữa qua rây, ta được phần hỗn hợp sánh mịn, không lợn cợn.
Bước 3: Làm vỏ bánh ngàn lớp
Bột sau khi đã nghỉ khoảng 15 phút trong tủ lạnh, bạn đem ra cán mỏng rồi gấp lại làm 3. Sau đó, dùng màng bọc thực phẩm gói kín lại rồi cho vào ngăn đá tủ lạnh 15 phút.
Sau 15 phút bạn tiếp tục lặp lại các bước làm tương tự như trên. Tổng cộng việc cán và gấp bột 4 lần, chúng ta sẽ có bột bánh dày 81 lớp.
Tiếp tục gập và cán bột lần thứ 5. Lần này, cán bột mỏng khoảng 3mm rồi dùng khuôn cắt tạo thành những miếng tròn rồi lót bột vào khuôn nướng. Vậy là chúng ta đã xong công đoạn làm vỏ bánh ngàn lớp.
Bước 4: Nướng bánh tart trứng
Bật lò nướng ở nhiệt độ 200 độ C trong khoảng 10 phút cho lò nóng đều.
Từ từ rót phần nhân trứng sữa vào từng khuôn bánh rồi đặt khay vào lò nướng.
Bạn chỉ cần nướng bánh tart trứng trong khoảng 20 phút là chín. Khi thấy vỏ bánh tart chín vàng đều thì lấy ra.
Bước 5: Hoàn thành món bánh tart trứng
Bánh tart trứng KFC ngon nhất khi dùng nóng. Bánh có lớp vỏ mỏng, giòn tan, nhân trứng sữa mềm, mịn béo ngậy, thật hấp dẫn. Trong trường hợp làm bánh và không ăn hết ngay, bạn có thể cho bánh tart trứng vào hộp, đậy nắp kín rồi để trong ngăn mát tủ lạnh. Trước khi ăn, đem bánh cho vào lò vi sóng quay khoảng 1 phút để làm nóng.


Chẳng cần phải ra ngoài tiệm, bạn đã có ngay món bánh tart trứng chuẩn vị KFC rồi đấy! Cách làm bánh tart trứng nướng thật đơn giản phải không cả nhà. Hy vọng với những hướng dẫn chi tiết này bạn có thể tranh thủ những lúc rảnh để làm cho gia đình cùng thưởng thức món ngon mỗi ngày này nhé!
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Seamless clone app: Market trends and business models
Food delivery apps have made it convenient for people to enjoy their favorite cuisines from the comfort of their homes. The three essential stakeholders in the online food ordering app script, include users, delivery agents, and admin. Every stakeholder needs its own application and a streamlined interface to meet their requirements. Let us look at the demand for food ordering app: The food delivery app business is going to research $32 billion at the end of 2020. The market for the food delivery app is going to grow dramatically. Research done by a food delivery app company says that 87% percent of the people prefer food delivery service platforms. From these reports, it is clear that the demand for food delivery service applications is on a steady rise, and it's the right time to enter the market with a robust application. Let's look at the different business models of Seamless clone app: Order only app The seamless clone has a business deal with restaurants in many localities. Here the Seamless clone app script acts as an intermediary between customers and restaurants. The packaging and delivery are taken care of by the restaurant. The food services app lists the restaurant menu for users to order. Order and delivery app This model has all the attributes of the tie-up with the restaurant model. In addition to that, the platform takes care of the delivery of the food item. It is followed by popular apps like Swiggy, Zomato, GrubHub, etc. Seamless clone app development is a tedious task. It is difficult for budding entrepreneurs to take care of both development and maintenance. So they can get a readymade seamless clone from leading app development companies like Appdupe. They take care of the maintenance and up-gradation as well. Make use of this excellent opportunity by requesting a free quote right away.
Vietnamese Spring Rolls with Crispy Tofu
INGREDIENTS Spring Rolls 1/2 cup each julienned carrots, red pepper and cucumber 1 bunch fresh cilantro 1 bunch fresh mint 4 ounces vermicelli or rice noodles (the thinner the better) 8-10 Rice Spring Roll Papers Almond Butter Dipping Sauce 1/3 cup salted creamy almond butter 1 Tbsp reduced sodium soy sauce (GF if gluten free) 1-2 Tbsp brown sugar, agave or honey if not vegan 1 Tbsp fresh lime juice 1/2 tsp chili garlic sauce Hot water to thin Crispy Tofu 8 ounces extra firm tofu, drained and thoroughly dried/pressed 4 Tbsp sesame oil, divided 3 Tbsp cornstarch 2.5 Tbsp almond butter dipping sauce 1 Tbsp reduced sodium soy sauce 1 Tbsp brown sugar or agave nectar INSTRUCTIONS Start by preparing rice noodles in boiling hot water for about 10 minutes (read instructions on package), then drain and set aside. Meanwhile, heat a large skillet over medium heat and cut pressed tofu into small rectangles. Toss in 3 Tbsp cornstarch and flash fry in ~3 Tbsp sesame oil, flipping on all sides to ensure even browning – about 5 minutes. Remove from skillet and set aside. Prep veggies and prepare almond butter sauce by adding all sauce ingredients except water to a small mixing bowl and whisk to combine. Add enough hot water to thin until a pourable sauce is achieved. Adjust flavors as needed (I often add a little more chili garlic sauce and brown sugar). To add more flavor to the tofu, transfer ~2.5 Tbsp of the sauce to a small bowl and add an additional Tablespoon each of soy sauce, sesame oil and brown sugar (or agave) and whisk to combine. Add tofu back to the skillet over medium heat and add “sauce/glaze,” stirring to coat. Cook for several minutes or until all of the sauce is absorbed and the tofu looks glazed, stirring frequently (see photos). Set aside with prepared veggies and vermicelli noodles. To assemble spring rolls, pour very hot water into a shallow dish or skillet and immerse rice paper to soften for about 10-15 seconds. Transfer to a damp cutting board or damp towel and gently spread out edges into a circle. It may take a little practice, so don’t feel bad if your first few attempts are a fail! To the bottom third of the wrapper add a small handful of vermicelli noodles and layer carrots, bell peppers, cucumber, fresh herbs and 2-3 pieces of tofu on top (see photo). Gently fold over once, tuck in edges, and continue rolling until seam is sealed. Place seam-side down on a serving platter and cover with damp warm towel to keep fresh. Repeat until all fillings are used up – about 8-10 spring rolls total. Serve with almond butter sauce and sriracha or hot sauce of choice. I like to mix mine and go dip happy. Leftovers store well individually wrapped in plastic wrap, though best when fresh.