When the strawberry season, my mind has come up with countless dessert ideas: strawberry cake, strawberry layer, strawberry charlotte, strawberry puff, and strawberry tower to be done today. This simple and delicious dessert consists of four parts: sweet tart, cassava sauce, strawberry jam, and fresh strawberries, which need to be made with Tapi and Caska sauce, which is convenient and high in value. Hurry and do it yourself!
Make a taj. The butter is softened at room temperature, and the sieved powdered sugar is added and stirred well.
Add egg yolk, salt, almond powder, and sifted flour successively, and mix well. Remember not to stir too much to avoid gluten. Then wrap it in plastic wrap and put it in the refrigerator for at least 30 minutes. It can be better for a little longer, and there is no problem overnight.
The chilled dough is kneaded to a thickness of 0.3 - 0.5 cm and flattened to the inside of the tower mold.
Remove the excess tartare with a dry stick.
Gently press the tower with your thumb to confirm that there is no air between the tower and the tower, and trim the edges with a knife.
Use a fork to poke the hole at the bottom of the tower to prevent the tower from swelling due to air during baking.
Put in a 165 degree oven for about 15-17 minutes, until the tart is golden brown, remove and let cool. If you use an oven without a cyclone, the baking time will take longer.
Make a custard sauce. Sift the flour and corn flour.
Stir the flour/corn flour and egg yolk and sugar with an egg beater.
Put the milk and vanilla pods in a pan and heat them.
Pour 1/3 of the milk into [Step 9], mix well, then pour it back into the pan and mix with the remaining milk. Reheat until boiling and cook for another 2~3 minutes. Stir constantly to avoid scorching the calories in the bottom of the pot. After leaving the fire, add butter and mix well.
Pour the custard sauce into the container, remove the vanilla pods, and put the plastic wrap in the refrigerator until it is completely cooled. Note that the cling film should be completely attached to the card-type sauce to avoid surface crusting. Before using the korda sauce, stir it evenly with an egg beater until there are no particles.
Assembly. Apply a layer of strawberry jam on the cooled tart.
Use a 裱 bag to evenly squeeze a layer of kastada sauce. I like the lighter taste, so add about 2:1 of 8 whipped cream in the Capparizer sauce (add 1g of whipped cream per 2g of Kasda sauce). If you want to do this, please Remember to use the egg beater to stir the custard sauce until there are no granules, then mix in the whipped cream.
After the strawberry is stalked, cut it in half and apply a layer of pectin to increase the gloss and prevent the strawberry surface from drying out.
Put the strawberry around the shape of the tower to create a beautiful pattern.
carry out :)
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The crispy taste of the tart, the sweet and sour strawberry jam, the milky aroma of the Cadapan sauce, and the fragrance of the fresh strawberries are the perfect match. Let's make a beautiful and delicious dessert by the season when the strawberries are red and fascinating! Text: Sugared & Spiced Picture: Ni Chen