French Apple Tower

By VicentaLakin

French Apple Tower
The kitchen needs a good knife: a light cut, no oxidation, no oxidation, no dust. It's a light, sharp blade. This time it's made apple towers with a real antioxidation, a skin cutter, a flexible nano-porche, cut apples in the same color, a good knife, long-term enjoyment: easy and fun。

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Steps for French Apple Tower

  • 1
    tapi production method: 50 g butter early room softening
  • 2
    Flour, sugar, salt mixed, sifted to butter bowls。
  • 3
    Scratch with a razor。
  • 4
    Add egg yolk, rub the noodles, wrap them in a bag and freeze them in the fridge for 30 minutes。
  • 5
    pumping method: sequestering of 15 g butter into liquids。
  • 6
    One lemon split in half with a navel fruit knife。
  • 7
    PUT THE LEMON JUICE, GET THE 5ML。
  • 8
    The apples are skinned with a china cutter and cut in half with a china fruit knife。
  • 9
    The apples go to the core, cut into thin pieces (not too thin or too thick), and the apples remain the same。
  • 10
    Apple plate (leaved part of the juice) added to the melted butter, lemon juice, fine sugar, with full homogenization and 10 minutes to use。
  • 11
    Eggs scattered (with preheat oven 190 degrees 10 minutes)。
  • 12
    Add light cream to mix evenly。
  • 13
    Tappy was removed and, after a bit of softness, flour was placed on the board and a 6-inch saloon size was applied with a stick。
  • 14
    Put the parchment in the mold, push it on the mold with a bumper stick, remove the sides。
  • 15
    Spread the fork evenly on the plume so that it can be stylished。
  • 16
    Put rice and baking paper on top of the tarp。
  • 17
    It's 190 degrees, mid-level, 15 minutes。
  • 18
    Take out the tarp, pour in the egg cream。
  • 19
    Crushed apple chips in the same direction, short apple chips in the middle。
  • 20
    Two hundred and twenty minutes in the middle of the oven。
  • 21
    The apple tower's skin is loose and the egg cream is soft
  • 22
    Done

    • French Apple Tower Make Tips

    1. Butter should be softened in advance room temperature. 2. To evenly cross the platinum with a fork so as to facilitate the styling of the roast and air. 3. Disk is free and, if so, the oil is painted on the plate。

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