The teacher's recipe, the original text is from http://blog.sina.com.cn/s/blog_5ee07fa70100pz20.html Two 8-inch quantities
Tapi preparation: soften the butter at room temperature, sift the low powder, mix the egg yolk and water evenly, add sugar and salt, stir and put in the refrigerator for use.
Put the butter in the basin and mix it evenly with a rubber knife. Stir and smooth.
Pour all the powder into the butter and stir the batter with the same feeling on the side of the rubber knife. Remember not to stir it too much.
The whole becomes the same as the broken particles, basically when the powder is not visible.
Take the stirred egg liquid from the refrigerator and pour it into it.
Stir until the water is fully absorbed by the batter. Do not over-mix and the flour will be gluten.
It is placed in a plastic wrap and placed in the refrigerator for one night.
The tapi is taken out, softened, molded into a mold, and frozen for more than 2 hours.
Make almond butter filling, add the sugar to the milky white at room temperature, add the sugar to the milky white, add the egg liquid into the 1st full 3 times, add the almond powder and mix well.
Spread the almond butter evenly in the tower, low in the middle.
After the pineapple is circled along the side, it is circled inside, with a sliced banana circle in the middle.
The 180 degree preheated oven can be baked in the middle layer for 50 to 60 minutes, and sealed and refrigerated for 2 to 3 days.
1. The shaped tachami can be stored for 5 days, and the frozen can be stored for 2 weeks. Therefore, this recipe is not used up once and can be used 2 to 3 times.