Lemon butter cream is awesome, sweet and moderate.(ning meng nai you ta suan de hen gei li tian de hen shi du )

Lemon butter cream is awesome, sweet and moderate.

Introduction:

The lemon butter cream (LeamonCream) is very sour, sweet and very moderate, and the entrance feels awesome. In a flash, the whole people are all shaking. The cream tower tells everyone with his own unique taste that "I am lemon, I am sour!" Sour lemon and sweet cream blend, sweet and sour taste, let's taste it

Production steps:

Step 1: make lemon stuffing first. After the lemon is washed, wipe the lemon peel with a wire eraser, or cut the lemon peel into thin wires with a knife, and then cut the lemon into pieces and squeeze the juice

Step 2: pour the milk and butter into the egg bowl and bring to a boil over low heat

Step 3: take another dozen egg pots, mix egg yolk, sugar, lemon peel, lemon juice, low gluten flour, corn starch with egg beater

Step 4: while stirring, pour in the previously boiled milk and butter

Step 5: after mixing, heat the mixture over low heat and stir it with a scraper until the mixture is thick

Step 6: put the lemon stuffing in cold water, cool it down and refrigerate for 2 hours or overnight

Step 7: the frozen lemon stuffing becomes dry and hard. Use an egg beater to whisk the cream stuffing at high speed until the volume of the cream expands, the color becomes lighter and becomes smooth and fluffy. Then the lemon cream stuffing is ready

Step 8: then make TAPI. Cut the butter into small pieces and mix with flour and powdered sugar

Step 9: use the scraper to cut the butter in the flour continuously to make it into small particles

Step 10: add cold water to the flour, cut and mix repeatedly with scraper

Step 11: until the flour, butter and water are well mixed

Step 12: after mixing, knead the dough and put it in the refrigerator for 1 hour

Step 13: divide the dough into 10 portions and roll the dough into round pieces with a rolling pin

Step 14: put it into the tower mold and adjust the dough by hand according to the shape of the tower mold. After pressing all the dough into shape, fork some small holes on the top of the dough and let it stand for half an hour

Step 15: preheat the 190 ° oven, heat up and down, bake in the middle layer for 15 minutes until the color is golden. After the TAPPI is baked, demould

Step 16: demould. Put the lemon cream stuffing into the flower mounting bag, squeeze the stuffing into the TAPI with the star shaped flower mouth, and you can enjoy it

Materials required:

Low gluten flour: 100g

Butter: 45g

Sugar powder: 10g

Cold water: 1 tablespoon (15ml)

Milk: 150g

Lemon peel: 1 teaspoon (5ml)

Lemon juice: 1 tsp 1 tsp (total 20ml)

Fine granulated sugar: 30g

Egg yolk: 2

Corn starch: 1 tbsp 1 tbsp (20ml in total)

Note: Note: 1, this lemon cream stuffing is cooked with butter, and the oil content is maintained at a reasonable level, so it can be sent to a creamy and smooth taste after refrigeration. 2. Adjust the amount of lemon juice according to your preference. After the lemon cream stuffing is cooked, you can taste it. If you don't think it's sour enough, you can add some lemon juice in time. Stir it with water. 3. In addition to making the small tower in the finished product picture, this formula can also be used to make a 6-inch tower. Roll the TAPI into a circle, spread it into the tower mold, bake it golden, cool it, and then squeeze in the cream. When baking a large tower, remember to lay a layer of oil paper inside the tower mold, then put it on the surface, fill it with beans or wash it.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Ning Meng Nai You Ta Suan De Hen Gei Li Tian De Hen Shi Du