8-inch tower mold
Tapi: The butter is softened at room temperature (the white volume becomes larger), added with fine sugar and salt, whipped and mixed evenly, and the eggs are scattered and added in 3 times. Each time the egg is completely absorbed and added to the next time, slightly It doesn’t matter if oil and water separation occurs.
Add low-gluten flour
Turn over until there is no dry powder, and mix the dough for 10 minutes.
Transfer to the kneading table, use the pressing method to form a round group
Use a rolling pin to pry open in all directions, and finally turn it into a circle slightly larger than the mold. Use a rolling pin to roll the tuck to the mold.
The tower is pressed in the mold and the top of the tower is removed.
Pinch a hand to make the surrounding tower slightly higher than the mold (the tower will retract after baking)
Use a fork to poke a small hole in the tower (so that the tower is raised when roasting), and refrigerate for 2 hours in the refrigerator.
Almond cream: butter is softened in the oven at 45 degrees, whipped with fine sugar and whitish, the eggs are broken and added in 2 portions, each time the egg is completely absorbed and then added to the next time.
Add the almond powder, first close the mixer and mix it roughly (otherwise the almond powder will splash) and then mix evenly at low speed.
Take out the refrigerated tart, fill in the almond butter filling, evenly spread the blueberries, and the blueberries are slightly pressed into the almond cream.
Preheat the oven to 170 degrees, the middle and lower layers, bake for 30-40 minutes (the surface can be colored), and release the mold after cooling.
Add granulated sugar to the whipped cream, 8 minutes, add mascarpone cheese
Zigzag pattern on a completely cooled tower
Decorated with blueberry mint lemon peel