Fang Zi from "I want to eat a happy fruit dessert" sweet and soft 枇杷 枇杷 and the unique aroma of South almond, is a unique memory of the early summer ~ [[ [The following materials can make a circular tower with a diameter of 18cm]] 】
Making almond tofu: 1, 3 tablespoons of South almond powder and 3 tablespoons of fine granulated sugar, 50ML of cold water, heat over medium heat until the fine sugar is completely dissolved. After the whole soup is in the state of thick soup, add 250ML milk, continue to heat until boiling. Mix almond milk 2, 5g gelatin powder and 2 tablespoons cold water (for gelatin powder), simmer for about 15 seconds in a microwave oven until the gelatin is completely dissolved. 3. Add the gelatin solution to the slightly cool almond milk. Stir well. Sift once, pour into the crisper, cover and bring to the refrigerator for more than 2 hours.
Making candied fruit: 1,8~10 pieces, washed and peeled, cut in half, peeled and placed in a lidded box, spare 2, 200ML cold water, 50g fine sugar, 60ML lemon juice and 2 tablespoons almond liqueur Mix and heat to boiling, pour into the storage box with cockroaches, cool to the lid of the crisper after not hot, and send it to the freezer for 2~3 hours.
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 double almond tower filling: 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 almond. Liqueur, 30g almond powder, 30g South almond powder and 20g low-gluten flour, stir each time thoroughly and then add 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, 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 double almond cream filling evenly to ensure that each corner is filled. Into the preheated 170 degree oven, bake for about 35 minutes to remove, put it to the lukewarm, touch it to compare and firm, then gently buckle the demoulding, put it to complete cooling
Combination: 1. Cut the cane to the bottom and arrange it tightly along the outer ring of the bottom of the tower. 2. Pour out the almond tofu with a spoon and place it in the center. 3. Continue to pile up the cane and fill it in the gap. On the top of the almond tofu 4, on the top layer of the enamel coated with a layer of pectin, decorated with mint leaves
South almond powder is the delicate almond cream used in making almond tofu, not the almond powder used in making macarons.