[fruit salad tower](shui guo sha la ta )

[fruit salad tower]

Introduction:

"Chubby salad dressing is a regular in my family. Most of it is used by me to bake bread. Today I want to make it in a different way, so I have this fruit salad tower. Sweet salad dressing, fragrant fruit, with mini crispy TAPPI, hee, the original fruit salad can also be eaten like this

Production steps:

Step 1: prepare the ingredients

Step 2: add sugar into the low powder and stir evenly

Step 3: add the butter melted at room temperature, and knead the flour and butter evenly by hand

Step 4: add the egg

Step 5: knead into a smooth dough without kneading for a long time

Step 6: flatten with the stick

Step 7: fill the tarp into the Mini Egg Tart mold, remove the excess, and use toothpick to poke holes in the bottom to prevent bulging during baking

Step 8: deliver the remaining Tapis in turn

Step 9: into the oven, middle, 200 degrees, 12 minutes, after baking, flip mold to take it out

Step 10: when it's cool, squeeze salad dressing in the middle of the TAPI

Step 11: cut the cherry in half, put two pieces in the middle of each tower, and add one blueberry

Step 12: sprinkle a layer of powdered sugar evenly on the prepared fruit salad tower

Materials required:

Low gluten powder: 55g

Young granulated sugar: 20g

Egg liquid: 22G

Butter: 25g

Salad dressing: moderate (sweet)

Blueberry: moderate

Virgin fruit: moderate

Sugar powder: right amount

Note: first, the fruit in the tower can be changed according to their own preferences. Second, the salad dressing I used first is chubby sweet taste, which is more suitable for matching with fruit. Third, the oven temperature should be based on the temper of the oven, and it can be roasted until the edge of the tower skin is golden. Fourth, the tower skin must be tightly fitted according to the mold, otherwise it will shrink after baking. Fifth, we must use toothpick to poke holes in the surface of the tower skin, and do not use toothpick However, in order to drum up after baking, the water absorption of each flour is different. When adding egg liquid, add it slowly. If the final dough is a little sticky, you can sprinkle some low flour on your hands or on the board. 7. The dough does not need to be kneaded for a long time, as long as it is smooth without powder

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet and sour

Chinese PinYin : Shui Guo Sha La Ta