almond tower
Do you love almonds? I love them so much, but almonds are really not a favorite food. Many people can't stand the smell of almonds. Last weekend, my mother's sister group came to our house for a party. I made a lot of pastries. Aunt Shan's 5-year-old son had a great appetite, but he immediately vomited it out after taking a bite of the almond tower I made. I was scared because it was my signature pastry, how could it fail? It turned out that Aunt Shan said that her son didn't like almonds and thought they had a raw taste. It seems that almonds are really an extreme food. People who don't like them are extremely annoying, and people like me who like them love them very much.
Recipe Recommendations
- low-gluten flour appropriate amount
- butter appropriate amount
- egg appropriate amount
- almond powder 80 grams
- powdered sugar appropriate amount
- vanilla extract appropriate amount
- fine sugar 80 grams
- sweetening
- baking
- several hours
- simple
Steps for almond tower
1
Whisk the butter softened at room temperature until soft, add powdered sugar and beat well without stirring.
2
Add the egg mixture and stir well, add the vanilla essence and stir well.
3
Add sifted low-gluten flour and mix well.
4
Place the dough in a crisper bag and refrigerate for 30 minutes.
5
Remove the refrigerated dough and roll it to 3mm thick.
6
Move the dough to the tower mold, press lightly to tightly bond the dough to the tower mold, roll off excess dough with a rolling pin, and place the dough in the refrigerator to chill and relax for 15 minutes.
7
Fork the loosened dough into the small holes with a fork, place a piece of baking paper, and then pour in the beans to prevent the tapi from expanding as it bakes. The specific method is to take a piece of baking paper (not very good, just a large piece of a few hairs will do), cut it into a circle larger than the tower mold (not very round), cut an opening on the periphery (this can make the paper tightly bonded to the tower skin), place the baking paper on the tower skin, and then pour the beans on the paper. This way, when it is time to pick up the beans, you can easily take out the beans with paper. Moreover, the tapi is flat and no small pits will be left due to the beans.
8
Put into a preheated oven at 180 ° C, in the middle layer, add and lower heat, for 15 minutes, then take out the beans and bake for another 10 minutes.
9
Fill the tapi with creamy almond filling, sprinkle almond slices on the surface, put into the preheated oven at 180℃, the middle layer, and heat up and down for about 25 minutes.
10
Practice of creamy almond filling: 1. Soften the butter at room temperature, and sieve the almond powder for later use.
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2. After the butter softened at room temperature is soft, add fine sugar and beat until the color turns white and the volume expands.
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3. Add egg liquid in portions and stir well.
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4. Add almond powder and mix well.
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The roasted almond pagoda is super fragrant and tastes very good. The skin is very crisp and the indentation is very soft ~!
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Worth a try