Mini-fruit
By VicentaLakin
The sweetness of the cathedral sauce, the sweetness of the skin and the refreshment of the fruit are in the lips. Usage: ovens, electric egg-beaters, milk pans: mini-chrysanthemum molds, at least two fractions: a dozen for skin and two for cartha sauce
Recipe Recommendations
- butter 50 grams
- fine sugar 30 grams
- low powder 100 grams
- egg yolk one
- water a little
- salt a little
- vanilla extract a little
- milk 130 grams
- low-gluten flour 5 grams
- corn starch 3 grams
- strawberry several
- almond slices a little
- colored sugar grains a little
- sweetening
- baking
- half an hour
- ordinary
Steps for Mini-fruit
1
Skin is made: (the parts indicated in the main material can be measured in more than a dozen quantities and refrigerated for several days) 50 grams of butter cane canals used to make mud, with a little hand-stamping at room temperature. And sift 50 grams of sugar and a little salt, and with a little vanilla, and mix it in。
2
Add an egg yolk to it in turn。
3
Until it's even, two spoons of water and smooth
4
and sift into 100 grams of low-banded powder, and rubbing it in groups, lest it be carried out。
5
A small amount of dry powder (out of weight) is sprayed, slightly flattened and wrapped in a membranes for one hour in the refrigerator。
6
It's three millimeters thick, covered in a mini asympic with butter. Breaks the excess edge. Collapse the edges up a little dent and pierce the air with a fork or roller wheel。
7
A small amount of soybeans or other heavy matter is placed in the inner core so as not to drum up at the bottom of the roast. In the middle of a pre-heated oven
8
Take it out cool, take it off。
9
While baking, kashda sauce is produced (two points in the amount indicated in the accelerator) to pour yolk and fine sugar into the pot and to mix it quickly to microwhite。
10
A sifted corn starch and low powder in the basin
11
Put milk in the milk pot, heat it up, and then pour it into the basin
12
Keep it burning, keep it moving until it's sticky
13
It's pouring into the big plate and spreading the cooling
14
Load in the cut-off bag, squeeze in the skin. All kinds of fruit slices can be decorated。Mini-fruit Make Tips
1. Skin can be frozen for days and can be used to make pear and apple towers, etc. 2. Cathedral sauce may be replaced by light cream when passed. Refrigerated cream is required before and after the release. 3. Fruit decorations on the surface may be adapted to individual preferences and may also be used for decorations when the fruit cans, such as walnuts, are asphalted. 4. Skin tastes are sweet, Kashda sauce is sweet, and fruit sweetness is perfect。