Fresh lemon lemon tart fruit pagoda
Introduction:
"The peach on this fruit tower can be changed into any fruit you like. With a chocolate mousse made yesterday, the dessert tonight will be OK ~ ~"
Production steps:
Step 1: grind the lemon peel.
Step 2: cut in half and press out the juice.
Step 3: add an egg and 50g sugar.
Step 4: mix well.
Step 5: put it on the milk pan, heat it with water and keep stirring.
Step 6: stir until the liquid is paste, lift the egg beater, and it won't drip. (about 15 minutes)
Step 7: add 75g frozen butter cut into pieces and stir evenly. The liquid forms a sauce. Put it in the refrigerator and freeze it.
Step 8: preheat the oven at 200 degrees. Add 50g sugar and 50g butter softened at room temperature to the container.
Step 9: mix gently with your fingers.
Step 10: add an egg yolk and mix well.
Step 11: add 3G baking powder and stir.
Step 12: add 80g flour, mix well, don't over stir.
Step 13: pour the batter into the mold and bake for 15 minutes. (adjust the time according to the oven, and the surface of the batter should be scorched yellow.)
Step 14: put it on a plate after cooling.
Step 15: coat with lemon mayonnaise.
Step 16: add a few more nectarines. (you can put any fruit you like)
Step 17: this fruit tower has a very fresh taste, which is just right for summer.
Materials required:
Lemon: one
Egg: one
Sugar: 50g
Butter: 50g
Yolk: one
Baking powder: 3G
Flour: 80g
Nectarine: several pieces
Note: when heating lemon mayonnaise, be sure to keep stirring, because you need to add butter at the back, so the liquid should be thick enough.
Production difficulty: ordinary
Process: Baking
Production time: one hour
Taste: sweet
Chinese PinYin : Qing Xin Ning Meng Zhi Fa Shi Ning Xiang Shui Guo Ta
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