Fang Zi comes from "I want to eat a happy fruit dessert" figs bring the cool autumn sweetness of the exclusive autumn ~ [[[The following materials can make a tower with a diameter of 18cm]]]
Make decorative candy tablets: 4 tablespoons of fine granulated sugar (or xylitol) are poured on the baking sheet of the oiled paper, spread as thin as possible, and sent to the middle layer of the preheated 200 degree oven for 10 minutes. Take out, let cool to a crisp and hard spare
Making figurine figs: 1. The figs are kept in the refrigerator before use. When used, take out the figs and mix the 5 figs with half cut 2, 100g fine sugar and 15ML water into the pot. Heat the whole heat to the whole color. Turn the small fire into the fig, take it quickly and take it out, place it on the baking sheet with oiled paper, and put it into the freezer of the refrigerator to keep it cold.
Making Caska sauce: 1, 2 egg yolks and 40g fine sugar mixed, stir with egg to until the fine sugar is completely dissolved, the overall color becomes lighter, add 20g low-gluten flour and continue to stir evenly, use 1/3 of the vanilla pods The knife is cut open, the vanilla seeds are scraped into 150ML milk, the vanilla pods are also added to the milk, poured into the milk pot and heated until the milk is slightly boiled. Remove the vanilla pods. 3. Pour the cooked milk slowly into the egg yolk paste. In the middle, 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 and stir until the Caska sauce The whole is smooth and viscous. Add 20g of unsalted butter and 15ML white rum. If you feel the whole is obviously thin, you can stir it evenly and then heat it for 30 seconds~1 minute. Until the overall recovery of the viscous paste 4, the cooked Kasida sauce is placed in a heat-resistant container, and the surface of the container is covered with a layer of plastic wrap on the container and 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: Take the Caska sauce from the refrigerator and apply it evenly on the bottom of the completely cooled tower. The figs are also taken out from the refrigerator and stacked on top of the Caska sauce. The crisp and hard candy pieces are cut open with scissors. Around the figs, finally put the edible edible green plant leaves (or pistachio pieces) for decoration.