New Fruit Tower

1

Butter early room temperature softened; bludgeoned to slender state; sugar powdered evenly 2 times

2

Add egg fluids 2-3 times and after each full mixing and evenness

3

Sift low-banded flour and salt; cut to dry powder

4

With a razor, the noodles are pressed to the inside of the bowl, and this step is repeated twice

5

Split it into eight equals and put it in the mold

6

Thumb pressure, evenly attached to the inner wall of the mould; -7° freezing for 1 hour, or freeze for 2 hours

7

The oven warmed up 180 degrees and 18 minutes early

8

You can decorate if you're cold

1. Purpose of pressing with a scraper: Thoroughly mixing flour and butter ensures the finished product maintains a texture that does not crack or break. 2. Use your thumb to press the dough, ensuring it is evenly and uniformly thick to avoid uneven cooking. 3. Generally, when baking biscuits, after they have lightly browned, I turn off the oven and let them sit for an additional 5-8 minutes. This results in a crispier texture. 4. Try to eat as soon as it's made, especially fruit. Once cut, fruit oxidizes quickly, and the presentation won't be as attractive. 5. The secret to a shiny appearance on the fruit is: Mix apricot jam with water in a 1:2 ratio, bring to a boil, and brush over the surface (a small amount is sufficient).