Otaru’s Apple Tower has long wanted to do it. This time, I was lucky enough to get the Meggel Alps butter trial qualification and take the opportunity to pull the grass. The formula of this apple tower is composed of three parts: tapi, crispy, and almond butter. Each part uses a lot of butter. The quality of the butter determines the taste of the whole tower. This Meggel Alps has a high butter content, low water content and softening. Even in the winter, it is effortless to start. In particular, Tapi uses this butter, which is not inferior to the usual fermented butter.
This butter comes from the German brand Meggel. Meggel, which has a history of more than 130 years, is a world-famous supplier of lactose. The butter and yoghurt produced in Europe are famous in Europe. This time, the market-based baking business “Shu Keman” was first introduced in China. The Meggel Alps' 250-gram and 125-gram packages are ideal for home use, and the 250-gram outer packaging is also carefully printed with scales for cutting.
Each piece of 250g Meggel Alpine butter is made from a full 6L of milk, which is fragrant, full-bodied and smooth.
Then use this Meggel Alpine Butter to make Otaru's Apple Tower! Let's make the Tapi first. Preparation: Weigh the material and place the butter at room temperature. Low-gluten flour is sieved.
Mix the egg yolk with water, add sugar and salt, stir well and put it in the refrigerator for storage.
Put the butter in another pot and stir it with a silicone spatula. The overall softness is the same, don't overdo it.
Mix the low-gluten flour into step 5 and stir with the scraper side. The white part of the low-gluten flour is almost invisible, and the whole state is like cheese powder. Do not over-mix.
The material in step 4 of cooling was added to the inside and stirred in the same manner as in step 6.
The water is slowly absorbed, and when the whole becomes wet, it is slowly squeezed. The scraper is slanted and stirred for 7 to 8 to gather the dough together. The dough that was put together was wrapped in plastic wrap and formed into a rectangle of 2 to 2.5 cm thick and placed in a refrigerator for overnight storage.
After the tray was taken out of the refrigerator, it was cut into 2 equal portions of about 150 grams. Sprinkle the powder on the console (high-gluten flour, outside the weight), gently press on the four sides to enter the corner.
Gently roll the dough into a dough piece slightly larger than the mold with a rolling pin. The thickness is 3 to 4 mm. Be careful not to overshoot it, otherwise it will be too thin.
After the extension of the tower is easier to retract, you can first lift the tower by hand, slightly let them retract. Every time you change the direction during operation, you should dust the stain on the console.
Roll up the tart with a rolling pin, with the powder-proof side facing up, align the center of the tower with the center of the mold and quickly cover it.
The tower and the mold are closely attached together and the remaining portion is pushed to the outside of the edge of the mold. Use a rolling pin to roll on the mold and remove the excess.
Press the tower skin together with the fingers from the inside and the outside of the mold for a week, and tie the tower and the mold together. At this time, it is necessary to press up 3 mm higher than the mold (to prevent retraction).
The top of the tower is pressed with a small hole and kept frozen until it is used. This can be stored for about two weeks.
Making crisps: Preparation: The butter is cut 1 cm in size and placed in a refrigerator, and the low-gluten flour and almond powder are sieved separately.
Put materials other than butter into the basin and mix gently by hand.
Sprinkle the chilled butter and wrap them in powder.
Crush the butter with your fingertips, first squeeze the butter into two halves, then squeeze the halves again and repeat the movement. The butter turns into a state without large particles, like cheese powder. Grab a handful of butter powder with one hand and squeeze it 5 to 6 times with your hand. Then separate the butter powder in half and half and gently peel it off with your fingertips. Repeat the same action, the size of the particles as shown in the figure is completed, the prepared crisps can be stored in the refrigerator for 3 weeks.
Make almond butter fillings. Put butter and sugar in the pot and repeatedly whipped the butter to expand the color and turn it white.
Add the egg mixture at room temperature to the butter in portions, and mix the egg mixture thoroughly every time.
After adding the sieved almond powder, stir it with a spatula until there is no dry powder.
Wipe the mixed almond butter filling into the paved mold. The center is slightly lower and is applied to the far side of the tower. Put in the refrigerator for 30 minutes, during which time prepare the fruit. (Tapi must be a good one for chilling. If you can't bake the almond butter, you can continue to put it in the refrigerator. You can take it out before you do it in the next time.)
The apple is peeled and cut into 5 to 6 portions, cut into thin slices at a thickness of 5 to 6 mm, and spread on the almond cream filling as you like, and evenly sprinkle with sugar. Sprinkle the small crumbs evenly on the top, preheat the oven at 200 degrees for 50 minutes, and color the tin foil. Immediately after release, release the mold immediately, and confirm that the bottom is not baked. If you still feel white and not baked, you should immediately return to the mold and bake for a while. (Bake time temperature is adjusted according to your own oven)
1. The weight of the tower is given by two 6 inches. The tower cut after the mold is cut can be baked into small biscuits. 2, "The secret of grilling delicious glutinous rice, the whole must be baked in place. If the bottom mink is baked with almond butter and fruit, do not bake to the extent that the above part is fast-focusing, the fire below cannot be completely baked. So, observe the changes in the fruit on the clams. After the fruit is heated, there will be a lot of juices. These juices are evaporated and some of the fruits are a little bit of coke. It is the most delicious state. The fruit and almond cream are a bit dry on the side, grilled. Color, this time is the best time to release. If the baking time is not enough, the bottom of the cockroach will become soft and rotten. Another point is to strictly observe the "quantity" of the fruit. After adding almond butter, I will want to put each Adding your favorite fruit, the fruit sinks into the almond butter when it is roasted, which is the cause of the overflow of the almond cream, but if it is put too little, the bottom of the fruit will float up and it will not be well baked, so it needs Take a look." From "The Fruit Dessert of Teacher Xiao Xiao".