French Lemon Tower
By VicentaLakin
I'm afraid of trouble. It's easier for me to do this than it is in tradition, without having to heat it up to monitor the temperature; but the small drawback is that the lemon pie is not so detailed。
Recipe Recommendations
- unsalted butter 60 g
- powdered sugar
- egg yolk 1/2
- low-gluten flour 90 g
- almond powder
- eggs of 2
- fresh lemon juice
- light cream 150 ml
- lemon zest
- Moisture-proof powdered sugar appropriate amount
- sweet and sour
- baking
- several hours
- senior
Steps for French Lemon Tower
1
The butter room was softened and then added sugar powder, with an electric egg-pumper to the puff, and then added egg yolk to the full mix。
2
Sifted in low-banded flour and almond flour, with razors mixed into smooth noodles。
3
I'll put the film in the freezer for half an hour。
4
THE OVEN PREHEATS 180 DEGREES C。
5
Take out the cooled noodles, roll them into round skins, and lay them on the grill
6
And get extra skin out。
7
Put a fork in the bottom hole。
8
IT'S 15-20 MINUTES IN A 180-DEGREE C OVEN AND GOLD ON THE TOP OF THE TARP。
9
Compile lemonate: First light cream and sugar powder to a flavour (without a break) and then two broken eggs to be even with one half yolk。
10
Lemon starts with lemon rinds。
11
And then half-cut, and then add lemonade to the pot
12
Full homogenization with an eggbeater。
13
THE OVEN PREHEATS 160 DEGREES C. SIFT THE LEMON OVER THE PLUME。
14
IN THE OVEN, 160 DEGREES C AND 25 MINUTES
15
When the lemon is fully condensed, it's cool。
16
50g light cream and 5 g sugar powder, which is distributed, is filled with a bouquet of decorated lemon towers。
17
It's enough to put lemon peels on, sift on the glucose-resistant decorations。
18
Done。French Lemon Tower Make Tips
I don't think there's a little trick. Make it happy