Fruit Tower(shui guo ta )

Fruit Tower

Introduction:

Production steps:

Step 1: soften the butter at room temperature, mix it with the sifted flour, then add half an egg and salt, stir well, and knead it into a dough. Pay attention not to over knead it, and it can be basically formed.

Step 2: flatten the dough slightly and refrigerate for 10 minutes. Take out the frozen dough, sprinkle appropriate amount of flour on the table, and roll it into 2 mm thick TAPI with rolling pin.

Step 3: spread the dough into a mousse ring with a diameter of 18cm. Trim the edges and insert some holes in the bottom of the tower. Put in baking paper and lay small stones (sand is better, and the shape of the final product is better).

Step 4: put into oven, 180 ° C, 15 minutes. Remove the paper and stone from the baking tray (because the patting is finished) and bake in the oven for another 15-20 minutes.

Step 5: put the cheese into a steel basin, add hot water, beat with an egg beater until softened, and cool at room temperature.

Step 6: whisk the cream with ice water until 6-7, that is to say, the cream is lifted and has edges and corners.

Step 7: mix the cooled cheese and cream and stir well with a spatula.

Step 8: mix the cooled cheese and cream, sugar and lemon juice. Stir well with a spatula.

Step 9: remove the tarp, cool, and apply the cheese sauce to the tarp.

Step 10: peel the fig 4, peel the orange and grapefruit, cut out the pulp bag by bag, stack with other fruits according to the finished product drawing, and finally brush the mirror pectin. WellDone！ enjoy！

Materials required:

Low gluten: 120g TAPI

Butter 60g: 60g

Eggs: half of them

Salt: a handful

Filling: mascarponec: 100g

Cream: 150g

Sugar: 50g

Lemon juice: 5ml

Fruit: Fig: moderate

Green kiwifruit: moderate amount

Raspberry: moderate

Sour milk: appropriate amount

Blueberry: moderate

Oranges: moderate

Grapefruit: moderate

Mirror pectin: right amount

Note: 1. There is no process this time, because this is something that was made a long time ago. The production of TAPI is the same as that of the apple TAPI I I sent before. You can refer to it. 2. Some people asked why TAPI should be refrigerated repeatedly. It's the quotation that makes the butter solidify. After the butter solidifies, it will be scattered and caked. Only in this way can the TAPI be layered and crispy. But it's different from the layering of Melaleuca crispy. Of course, don't learn about Melaleuca crispy if you have nothing to do. I made 192 layers of Melaleuca crispy. Although the taste is not obvious, the cost is too high and it's too tired to make It's cheaper to buy the imported semi-finished thousand layer crispy skin than to make it yourself. 3. Strictly follow the steps and weight, and don't make the so-called innovation. Nowadays, many people like to make their own innovation when making western food and baking. They can put whatever they want. In the end, even if it looks ok, in fact

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: Fruity

Chinese PinYin : Shui Guo Ta