Recipe: Cherry Kraft

Home Cooking Recipe: Cherry Kraft

Notes:

From "Taste a fresh fruit!" The Master's Colorful Fruit Tower is made up of egg milk, almond cream and sweet tart. The Tata and almond creams are rich in flavor and are easy to convert. This side is made of 180g of tartami and 100g of almond cream. There are more steps in the formula, please do it after watching the whole square. I use homemade sour cream, how to make sour cream can search for the recipe of the kitchen. My production steps are to set the tart flour to sit - Tapi dough to make and wake up - Tapi plastic face to face - sour cream making - almond butter making and wake up - egg milk liquid - pie skin single baking - combination baking. You can refer to it

Ingredients:

Steps:

  1. Home Cooking Recipe: French crispy tart skin preparation work: After measuring the amount of A, put it into a fresh-keeping bag and put it in the refrigerator for one night. Cut the butter into a small sieve and place it in the refrigerator.

    French crispy tart skin preparation work: After measuring the amount of A, put it into a fresh-keeping bag and put it in the refrigerator for one night. Cut the butter into a small sieve and place it in the refrigerator.

  2. Home Cooking Recipe: French crispy tart step: Sift the powder of A, add the butter to the bowl, and mix with a dough scraper. Carefully cut until the butter turns into a crispy 2-3mm block. Add the egg liquid and milk to 2 and mix with a dough knife. Putting the dough into one piece while pressing with the palm of your hand

    French crispy tart step: Sift the powder of A, add the butter to the bowl, and mix with a dough scraper. Carefully cut until the butter turns into a crispy 2-3mm block. Add the egg liquid and milk to 2 and mix with a dough knife. Putting the dough into one piece while pressing with the palm of your hand

  3. Home Cooking Recipe: The dough is divided into appropriate weights according to the size of the mold, and the dough is wrapped in a plastic wrap, and the dough is kneaded into a circle having a diameter of about 20 cm. It doesn't matter if the size of this time is different from the tower model to be used. Wrap tightly with plastic wrap, put it on the refrigerated side of the refrigerator for one night before gently rolling the dough into the size of the tower mold. Sprinkle the hand on the working platform and the dough (high-gluten flour, outside the weight). Evenly. Rolling the rolling pin from the center to the outside can pick up a tower with a uniform thickness. Note that the size of the dough is approximately 4-5 cm larger than the edge of the tower mold.

    The dough is divided into appropriate weights according to the size of the mold, and the dough is wrapped in a plastic wrap, and the dough is kneaded into a circle having a diameter of about 20 cm. It doesn't matter if the size of this time is different from the tower model to be used. Wrap tightly with plastic wrap, put it on the refrigerated side of the refrigerator for one night before gently rolling the dough into the size of the tower mold. Sprinkle the hand on the working platform and the dough (high-gluten flour, outside the weight). Evenly. Rolling the rolling pin from the center to the outside can pick up a tower with a uniform thickness. Note that the size of the dough is approximately 4-5 cm larger than the edge of the tower mold.

  4. Home Cooking Recipe: Spread the Tapi onto the tower mold so that the tower is tightly attached to the bottom of the tower and the edge of the tower is indeed attached to the edge of the tower.

    Spread the Tapi onto the tower mold so that the tower is tightly attached to the bottom of the tower and the edge of the tower is indeed attached to the edge of the tower.

  5. Home Cooking Recipe: Fold the tower skin outside the protruding tower into the inner side. Insert a few vent holes into the inner part with a fork and wrap it tightly with plastic wrap. This state can be frozen for about a week.

    Fold the tower skin outside the protruding tower into the inner side. Insert a few vent holes into the inner part with a fork and wrap it tightly with plastic wrap. This state can be frozen for about a week.

  6. Home Cooking Recipe: Place the tart on the baking sheet, lay the aluminum foil and put it into the baked heavy stone, then put it into the oven preheated at 170 ° C and bake for 30-32 minutes. Remember to adjust the baking time depending on the baking condition. I baked for about 30 minutes and the edges were darker.

    Place the tart on the baking sheet, lay the aluminum foil and put it into the baked heavy stone, then put it into the oven preheated at 170 ° C and bake for 30-32 minutes. Remember to adjust the baking time depending on the baking condition. I baked for about 30 minutes and the edges were darker.

  7. Home Cooking Recipe: Almond cream preparation: Mix the butter to room temperature, mix the skimmed milk and powdered sugar, sift the eggs together to form the egg mixture, add the vanilla seeds and mix the almond powder into the sieve with the mesh.

    Almond cream preparation: Mix the butter to room temperature, mix the skimmed milk and powdered sugar, sift the eggs together to form the egg mixture, add the vanilla seeds and mix the almond powder into the sieve with the mesh.

  8. Home Cooking Recipe: Put the butter in the pot and mix it with a wooden spoon into a smooth cream. Add skim milk and powdered sugar to mix.

    Put the butter in the pot and mix it with a wooden spoon into a smooth cream. Add skim milk and powdered sugar to mix.

  9. Home Cooking Recipe: Stir until no powder remains. Add sour cream and mix. Add the egg mixture with vanilla seeds and mix in small amounts. Add a small amount to the pots, stir well each time, and do not mix air as much as possible. If there is water and oil separation, add a small amount of almond powder for mixing to increase the degree of coagulation of the dough. Add the almond powder and mix it into the fresh-keeping container and put it in the refrigerator. This state can be saved for one week

    Stir until no powder remains. Add sour cream and mix. Add the egg mixture with vanilla seeds and mix in small amounts. Add a small amount to the pots, stir well each time, and do not mix air as much as possible. If there is water and oil separation, add a small amount of almond powder for mixing to increase the degree of coagulation of the dough. Add the almond powder and mix it into the fresh-keeping container and put it in the refrigerator. This state can be saved for one week

  10. Home Cooking Recipe: Egg milk: Add eggs and sugar to the sieve. Add the low-powder and high-powder milk and sour cream. Mix the vanilla extract and Cointreau orange wine evenly. Heat the mixture to a boil over low heat. Add a small amount of egg mixture while stirring. Medium screening

    Egg milk: Add eggs and sugar to the sieve. Add the low-powder and high-powder milk and sour cream. Mix the vanilla extract and Cointreau orange wine evenly. Heat the mixture to a boil over low heat. Add a small amount of egg mixture while stirring. Medium screening

  11. Home Cooking Recipe: Combination: Evenly apply almond cream in the tart, put the tower and the cooling rack together in an oven preheated to 170 ° C, and bake for about 32 minutes. After baking, take it out of the oven, and then release it on the tray to release the California cherry from the outside to the inside. Then pour the egg milk into the preheated oven at 170 °C while baking. Add egg milk in a timely manner and bake for about 30-32 minutes. After baking, take it out of the oven, let it cool down and then release it.

    Combination: Evenly apply almond cream in the tart, put the tower and the cooling rack together in an oven preheated to 170 ° C, and bake for about 32 minutes. After baking, take it out of the oven, and then release it on the tray to release the California cherry from the outside to the inside. Then pour the egg milk into the preheated oven at 170 °C while baking. Add egg milk in a timely manner and bake for about 30-32 minutes. After baking, take it out of the oven, let it cool down and then release it.

Tips:

The amount of sugar in this formula is more. After conversion, I reduced the almond cream by 5g and the egg milk by 20g. The overall sweetness is moderate. You can refer to it. Please adjust the baking time according to your own oven temper. The state of the tower skin should be golden yellow, the color of the almond cream should also be golden yellow, and the final color can be deeper.


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