Almond Apple Tower
By VicentaLakin
Apple Tower is a classic Western dessert. This tower today belongs to the French galette. Galette, also called "French baker." Such bakeries are famous for making simple, simple and random, and rich in materials. This tappy, used to be used as a salt tower. This time it's a sweet tower. It tastes good! I added a lot of almond powder to the tower, so the incense of the finished product is very rich. The top is covered with sliced blue apple chips. This time I bought a sour blue apple. After baking, the sweet apple slices fit with the thick almonds, fresh and delicious。
Recipe Recommendations
- low-gluten flour 150g
- salt 2g
- unsalted butter 70g
- qingshui 80ml
- almond powder 60g
- eggs one
- egg yolk one
- butter 30g
- fine sugar 30g
- honey a little
- vanilla extract 1/2 teaspoon
- green apple one
Steps for Almond Apple Tower
1
First, make Tapi. (b) Prepare all materials for the tapi, but no early unfreezing of butter
2
Flour and salt are evenly mixed, and butter blocks are added to the cutter
3
(b) The state of the blending of butter with dry powder into crude maize powder with hand or flour cutter
4
(b) Water is added in groups (summer with ice) and slashed to basic groups
5
(b) Prepare a larger filament, pouring the face over the filament, forming a small group, wrapped in a filament, and placed in a freezer for more than an hour or overnight
6
Get the material ready. Butter needs to be released early to warm up
7
It's going back to the soft butter cuttin
8
(b) Add fine sugar and use a manual egg beater to smooth white with butter, which does not require a break
9
Add eggs and yolk one by one, evenly mixed
10
Add almond powder, mix. Almond powder does not need to be screened earlier, as long as there are no large particles
11
Apple slices
12
the oven preheated 195 degrees. the frozen parchment is removed, the amount of which is 1/2 is removed, placed on a large sheet of oil paper, then a sheet of oil paper is placed on the surface and the parchment is made into about 3 mm thick. i'm about 25 cm in diameter. (b) put small holes in the middle of the skin and leave around 3 cm blank
13
Plate almonds in the middle, not too much
14
Put the apple chips in place
15
Turn the edge of the tapi to the middle and wrap the pie. And then you put sugar on the apples and you can brush an egg fluid on the pie skin
16
When the preheating is over, the finished apple pyramids are sent to the oven, mid-level, up and down, 190 degrees, baked for about 25-30 minutes, to the surface colour. Once baked, the oven is released, and a layer of honey and butter is painted on the surface of the tower, which is then placed on the drying web, which is completely cool and then cut and eaten. Food with ice cream, sour cream, etc。