Lemon Tower
By VicentaLakin
Lemon tart sweets are very good for appetizers in summer, and desserts are used after dinner. French lemon towers need lemons to be roasted in ovens, and this lemon omelet just needs to be put in the roasted tarp. The approach is relatively simple. It'll be cooler to put a roasted lemon omelet in the fridge in an hour, a good summer dessert. And, of course, it's cool when it's baked and squeezed with lemon pie。
Recipe Recommendations
- tapie
- butter 60g
- powdered sugar 20g
- low-gluten flour 150g
- egg liquid 25g
- salt 1/4 teaspoon
- Lemon filling
- qingshui 225G
- white granulated sugar 50g
- egg yolk 2 only
- corn starch 40g
- vanilla extract 1/4 teaspoon
- lemon juice 50ML
- sweet and sour
- roast
- an hour
- senior
Steps for Lemon Tower
1
Let's start with Tapi, get ready for Tapi material。
2
Butter cut into little pieces
3
Soft butter with sugar, evenly mixed
4
Add egg fluid and mix it evenly
5
Flour and salt are mixed and sift into butter。
6
It's made of noodles with chopsticks and hands。
7
Pack the noodles with a shampoo and put them in the upper freezer for 30 minutes。
8
On average, seven pieces of lax pasta。
9
Squeeze the face into a spherical form and crush it in the egg tatter
10
Put a hole in the tower with a fork。
11
Put them in beans at the bottom of the omelet and bake them in a pre-heated 200-degree oven for 15 to 20 minutes。
12
The roasted egg tweezers are cold
13
We're going to make lemon. We're going to make lemon
14
The water and the sugar, the salt, it's evenly mixed and it melts with a little fire。
15
Quite evenly mix water, two yolks and corn starch。
16
Pour yogurt into the sugar water that was just done。
17
Little fire makes it sticky。
18
Put butter in corn starch fluids while it's hot enough to melt it。
19
Then put it in vanilla and lemonade and mix it evenly
20
The lemons are ready
21
Put the lemon in the bag。
22
Squeeze lemons into cooled lemon towers and put them in the upper freezer。Lemon Tower Make Tips
The need for eye-plugs and bean-painting inside the spa is such that, in order to prevent the heating of the baking, the lack of circulation in the base heat leads to a discomfort within the spa。