Fang Zi comes from the "sweet fruit dessert that I want to eat". The refreshing color and rich wine fragrance, with deep autumn coolness, bite down, completely irresistible taste experience ~ [[The following materials can be made into a diameter of 18cm Round tower one]]
Make Sabarian's cream: Mix 1, 2 egg yolks and 50g sugar, stir with egg to dissolve the sugar, dissolve the whole color, lighten the whole color, add 30g low-gluten flour and stir evenly. 2. Use half knife with vanilla pods. Cut open, scrape the vanilla seeds into 120ML milk, add the vanilla pods together with milk, pour into the milk pot and heat until the milk is slightly boiled. Remove the vanilla pods. 3. Pour the cooked milk into the egg yolk paste slowly. While pouring, keep stirring, after all the milk is finished, take the filter frame on the milk pot, filter the Caska sauce solution into the milk pot, heat it on low heat, add 80ML white rum in 5 times. (or white wine) and continue to stir until the whole smooth, sticky paste, turn off the fire and add 20g of salt-free butter to stir until melted. If the whole feeling is obviously thin, you can stir evenly and then heat it on low heat. 30 seconds or so, until the overall recovery of thick paste-like 4, cooked butter sauce into a heat-resistant container, covered with a layer of plastic wrap on the surface of the sauce on the container, sent to the refrigerator freezer
Making tapi: 1, 75g unsalted butter is cut into small pieces and placed in a mixing bowl. After softening at room temperature, use a scraper to press and smooth, add 50g of powdered sugar, stir with egg to the whole whitening, the volume is slightly larger, add 1 egg yolk continues to stir evenly. 2. Mix 130g low-gluten flour and a small sorghum salt into two sieves. After sifting in the first time, use a scraper to cut into the no-dry powder state and then add the second time. Continue to cut and mix until loose. No dry powder state, no need to form a group 3, cover the surface of the mixing bowl with plastic wrap, and send it to the refrigerator for at least 1 hour.
Making almond tower stuffing: 60g unsalted butter is cut into small pieces and placed in a mixing bowl. It is softened at room temperature. Add 60g of fine sugar and beat with egg to make it bulky. The color is white, and then add 1 egg yolk and 15ML white lang. Mum, 60g almond powder, 20g low-gluten flour, stir thoroughly and add to the next time
Making the bottom of the tower: 1. Take out the slack dough, and form a dough by hand to form a uniform dough that is larger than the tower mold. Fill the tower mold evenly and remove the excess part. Press gently with your fingers. Let the dough stick to the tower mold, then press the edge of the tower mold to make the dough slightly higher than the upper edge of the mold. 2. Poke the hole at the bottom of the tower with a fork. Fill the almond cream filling evenly to ensure that each corner is filled and then fed. Preheat the 170 degree oven, bake it for about 35 minutes, put it on the lukewarm, touch it to compare it and then gently buckle it off.
Combination: 1. Take the cream sauce out of the freezer and spread it evenly on the bottom of the completely cooled tower. 2. Pear the pears and stalk them in a small deep basin. Pour cold water until the height of the pears is not used. Pour the lemon juice into it, stir evenly. 3. Soak the pears for about 30 seconds, cut them into four equal portions, and after the seeds are removed, continue to soak three of them into the lemonade. The remaining one is cut into 1mm. The thin slices are soaked in lemon water every time they are cut, and then all the slices are cut into thin slices and then taken out from the lemon water for about 15 seconds. The kitchen surface is used to dry the surface moisture. 4. Place the pear slices on top of the cream sauce. Yes, the last decoration is edible green plant leaves