Cherry Tower
By VicentaLakin
IT'S BEEN A GOOD CHERRIES SEASON, WITH LOTS OF FRUIT ON THE STREETS, WATERMELONS, MELONS, MANGOES, STRAWBERRIES AND CHERRIES. I'VE HEARD THAT CHERRIES ARE SPECIAL FOR C. PEOPLE WITH DARK SKIN LIKE ME SHOULD EAT MORE. THE CHERRIES THAT WE BOUGHT TODAY ARE SOUR, THINK ABOUT MAKING A CHERRY PIE, THE BEST OF THEM, AND THE LAST EGG PELLETS IN THE FRIDGE, AND THEY'RE MADE INTO CHERRIES. SWEET, EGG PELTS OUT OF THE FRIDGE AND BAKED OR SMELTDLED。
Recipe Recommendations
- egg tart skin appropriate amount
- fresh cherries 350 grams
- fine sugar 60 grams
- water 75 grams
- corn starch 10 grams
- salt 1ml
- lemon juice 5ml
- salty and sweet
- baking
- an hour
- senior
Steps for Cherry Tower
1
Fresh cherry wash and go to the core。
2
The kernel cherries are put in the pot with fine sugar and water。
3
The small pot heats up and mixes with the cooking to melt the sugar。
4
Cooked cherry filtration, cherry sugar spare。
5
Call it rinsed cherry sugar, which takes 200 grams. If not, add to 200 grams。
6
200 grams of cherries and sugar water pour into the pot。
7
Corn starch mixed with 25 grams of water into water starch。
8
When the cherries in the small pot are boiled, they pour into the starch。
9
Cook to a dense and transparent state。
10
Cooked cherry water back into the cherry。
11
Sugar and cherry mix is even。
12
The salt and lemonade mix is even, and the cherry pie is ready。
13
When the cherries are cooled, they are put in egg pellets in the oven, each of which is full of cherries at 7 points, and the oven is about 220 degrees baked for 20 minutes。Cherry Tower Make Tips
1. For the cherry fruit filling, it is best to choose plump, dark red cherries. This will result in a redder juice when boiled, making the filling more visually appealing.
2. The finished cherry filling should be allowed to cool completely before use.
3. Remove the frozen tart shells from the refrigerator and let them thaw slightly at room temperature.
4. Fill the tart shells about 70% full; otherwise, the filling will overflow during baking.