The Peach Tower
By VicentaLakin
Recipe Recommendations
- butter 140 grams
- low powder 230 grams
- egg yolk one
- water
- white granulated sugar 5 grams
- salt 2 grams
- walnut kernel appropriate amount
- light cream 50 grams
- sweetening
- baking
- several hours
- ordinary
Steps for The Peach Tower
1
Water, sugar and salt are evenly integrated into the yolk and placed in the freezer, with butter cut into small pieces。
2
Butter is mixed with low powder, gloves are put on and the butter is crushed with hands。
3
When the two become small particles, the frozen yolk is removed and rubbed into a lasagna。
4
The lasagna was wrapped in a lasagna and placed in a freezer for more than an hour。
5
AFTER THE FREEZER, THE FACE WAS COVERED WITH FILM, COVERING THE SURFACE WITH OIL PAPER, AND TUMBLING IT INTO THIN SHEETS OF 1.5-2MM。
6
Remove the oil paper, lift the film and cover the film in the mold。
7
Put the edge of the edge together with the pressure, write down the surface of the mould with the scepter and remove the excess。
8
Put it in the freezer for an hour。
9
The oven is 180 degrees, baked for 22 to 25 minutes。
10
White sugar is put in the milk pan to heat up to amber, with light cream and a few walnuts. Let the walnuts be packed with caramel and set the walnuts off the fire and put them in the roasted plums。The Peach Tower Make Tips
The amount of walnuts may be of its own control and may be added to some other dried fruit. The amount of caramel is about four towers. 3 The amount of tapi is large, and the rest can be used for other uses, with sealed freezes held for approximately 7 days and freezes for 15 days。