[Specifications] Three-energy 8-inch dish [baked] middle layer, up and down. Get on fire 170, get off fire for 140, 25 minutes or so.
The hoarfrost that washes the crispy persimmon
Pour in rum and mix well and marinate for 30 minutes;
[Production Pie] The butter is cut into small pieces and softened, and sieved into low-gluten flour;
Crushed into fine grains;
Add egg liquid;
Knead into a group, do not over-pinch; into the freezer, freeze for 20 minutes;
Remove the dough, pry it open, attach it to the mold, and remove excess dough;
Use a fork to send a uniform jack on the skin, and then put it into the freezer to freeze the shape;
[Making almond pie stuffing] softened butter and powdered sugar, sent to whitening;
Add the whole egg liquid in 3 times, and then add it to the next time after fully spraying, to avoid separation of water and oil;
Send it well, add almond powder, mix well;
Remove the pie and spread the almond pie evenly;
Then put the marinated crisp persimmon and put it into the oven. [Roasted] Middle layer, up and down. Get on fire 170, get off fire for 140, 25 minutes or so.
After baking, it tastes more mellow after cooling and refrigerating.