Fruit Tower

By VicentaLakin

Fruit Tower

Recipe Recommendations

  • Tapi: Low-gluten flour 120g
  • butter 60g
  • eggs half a
  • salt handful
  • Filling: 100g
  • cream 150g
  • sugar 50g
  • lemon juice 5ml
  • Fruit: fig appropriate amount
  • green kiwi appropriate amount
  • raspberry appropriate amount
  • Physalis appropriate amount
  • blueberry appropriate amount
  • oranges appropriate amount
  • grapefruit appropriate amount
  • mirror pectin appropriate amount

Steps for Fruit Tower

  • 1
    When butter is softened, mixed with sifted flour, half an egg and salt are added and evenly mixed, covered in flour, careful not to overstretch, and basically form。
  • 2
    the noodles were flattened and put in a freezer for 10 minutes. float is removed from the freezer and the desktop is distilled with a proper amount of flour, and a 2 mm thick plume is applied to the table。
  • 3
    i've got to put the noodles in the mousse ring 18 cm in diameter. fix the edges and put some holes in the bottom of the tower. (b) bread into baking paper and lay small stones (preferably sand, more evenly and the final product is better shaped)。
  • 4
    PUT IT IN THE OVEN, 180°C, 15 MINUTES. AFTER REMOVAL, THE DISHES AND STONES ARE REMOVED (BECAUSE THE SKIN IS FIXED AT THIS TIME) AND PLACED IN THE OVEN FOR 15-20 MINUTES。
  • 5
    Put cheese in the steel basin, add hot water, and soften it with an egg-beater, with constant temperature cooling。
  • 6
    Creams of cream and ice water are distributed to 6-7, i.e., it's just an angle。
  • 7
    Cooled cheese and cream are mixed, evenly mixed with scrape。
  • 8
    Cooled cheese and cream, as well as sugar and lemonade, are mixed, evenly mixed with scratching。
  • 9
    Take out the tarp, cool it, rub the cheese sauce in the tarp。
  • 10
    All four of the figs, oranges, grapefruits are removed from the skin, the meat is cut out in a bag, and the other fruits are placed in line with the code of finished products, and the mirror gum is painted. Well Done

    • Fruit Tower Make Tips

    1. I won't be showing the process this time because this was made a long time ago. The tart crust is made the same way as the apple tart crust I posted previously, so please refer to that. 2. Some have asked why the tart crust needs to be chilled repeatedly. It is to allow the butter to solidify; once solidified, the butter disperses into clumps. This gives the baked crust a layered and crisp effect, though this is different from the layering of puff pastry. Of course, don't bother learning how to make puff pastry unless you have nothing to do. I made 192-layer puff pastry once; while the texture was impeccable, it was too costly and exhausting. Buying imported semi-finished puff pastry sheets is actually cheaper than making them yourself. 3. Follow the steps and measurements strictly; absolutely do not attempt any so-called "innovation." Nowadays, many people like to improvise when making Western cuisine or baking, adding whatever they want. Even if it looks presentable in the end, actually...

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