Mulberry Tower
By FerneCarter
Ingredients: low-gluten flour
Recipe Recommendations
- puff pastry 1 bunk
- light cream 60 grams
- milk 30 grams
- fine sugar 10 grams
- egg yolk of 2
- low-gluten flour 10 grams
- condensed milk 10 grams
- Mulberry appropriate amount
- strawberry one
- sweetening
- roast
- half an hour
- simple
Steps for Mulberry Tower
1
Add milk, fine granulated sugar, and condensed milk to animal light cream, stir until the granulated sugar is completely dissolved, add egg yolk, sieve in low-gluten flour, and stir well. Let stand for 20 minutes and then use.
2
1 layer of mela-layer meringue, roll it with a rolling pin into a 0.4 cm thick skin.
3
Place the dough into the pie plate and press down the edges with a rolling pin. Use a small fork to fork some small holes into the bottom of the dough and let stand for 20 minutes.
4
Wash the mulberry with water and use a napkin to dry up the water.
5
Wash the strawberries with water and use a napkin to soak up the water
6
Pour the static tower liquid into the static pie skin and fill it with 7 minutes. Decorate strawberries and mulberries in the tower liquid.
7
Preheat the oven in advance, bake at 180 ° C for about 20 minutes