The sweet, smooth cherry tower
By VicentaLakin
You don't have to look at the shapes. It's beautiful when you don't eat with a smile on your face! There's a lot of different forms and shapes, and it's even more cute when you make it with that ass. It's also changed with the season, and any fruit that's not so much water can be used。
Recipe Recommendations
- butter 60 grams
- eggs 85 grams
- cream cheese 50 grams
- corn starch 10 grams
- salt 1 gram
- fine sugar 30 grams
- low-gluten flour 120 grams
- milk 40 grams
- white sugar 10 grams
- sweetening
- roast
- an hour
- ordinary
Steps for The sweet, smooth cherry tower
1
Skin material: 60 grams of fine sugar in butter, 30 grams of eggs, 1 120 grams of salt
2
Room temperature softened butter and sugar
3
Use an electric omelet to get white to melt
4
Add the egg fluid to it
5
Each time, the egg fluid is fully absorbed with butter, and the next time, the oil separation is avoided。
6
Scan low powder, salt
7
Scratched dry powder with a razor
8
Put the mixed material in a fresh bag and wrap it up and put it in a freezer for an hour
9
take out the cooled material and stubble it directly into 4-5 mm thin
10
Cut the upper floor of the bag
11
Crush the shape with the right mold (if the face is softened, freeze the fridge for a few minutes)
12
put the sliced face in the mould, stick it in the mold, and then press it gently until the face is evenly covered with a tatter, and watch the edge is 2 millimeters above the mold
13
Put a little hole in the bottom of the bottom to prevent the drum
14
Then put it in the oven, put it in the middle of the preheated oven, about 180 degrees in 15-18 minutes
15
When you're out of the oven, it's cold
16
Pumping material: 50 grams of cream cheese, 40 grams of milk, and one (35 grams) of corn starch, 10 grams of sugar, 15 grams
17
Softened cream cheese with sugar
18
Manual Smash
19
Add milk to mix
20
Add a small egg, 35 grams, and mix it again, so that the cheese paste is free of large particles, a little bit of small particles doesn't matter, and it's sifted back。
21
Add corn starch
22
Smash
23
It's sifting. It makes the cheese more delicate
24
The cheese paste is fully poached
25
Cherry cuts into particles
26
Put it in the plaster
27
The oven is 180 degrees up and down, and it'll be ready in about 10 minutes
28
Completed DiskThe sweet, smooth cherry tower Make Tips
Xiao Yingzi's Tips:
1. Because the weather is relatively hot now, the mixed dough tends to soften easily. It is beneficial to refrigerate it in a bag for one hour before handling.
2. Take the dough out and roll it into a sheet about 4-5mm thick. Do not make it too thin, or it will crack easily.
3. You can put the dough in the fridge multiple times during the process. The cooling environment helps keep the dough non-sticky and easy to handle.
4. The amount of tart filling was a bit too much since I didn't measure it accurately. With this quantity of ingredients, I estimate I can make at least 10-12 tarts. The remaining filling can be used to make bread.