Sweet cherry tower(xiang tian ying tao ta )

Sweet cherry tower

Introduction:

"The first time after the earthquake. In fact, this should have been done the day before, in order to eat the piled cherries in a different way. However, the baked TAPI was broken during demoulding. After much consideration, I decided to bake the TAPI again the next day. I don't know if the evil wind in the evening is the ominous precursor. The sudden shaking of the next morning disrupted all plans. Return to the scene of a mess, clean up the mess, leaving nothing to do but wait. The earth seems to be gradually stable, decided to continue to complete the previous night prepared TAPI. While patiently guarding the oven, while thinking about what to do in case, while thinking, will someone say, are you crazy, and still want to bake TAPI at this time?... Next to the oven, "follow your learning to bake" is still there. It seems that everything is as usual. The sweet cherry tower on the page is bright red and amazing, just like before

Production steps:

Step 1: filling materials

Step 2: remove the core of cherry, add 25g sugar and marinate for more than 2 hours

Step 3: pour out the juice

Step 4: add water to the juice until the total weight is 100 g

Step 5: add corn starch, salt, the remaining 35 grams of sugar, stir well

Step 6: pour into the pot and heat, stirring until thick

Step 7: pour over the cherry while it's hot, cool and set aside

Step 8: TAPI materials

Step 9: mix egg yolk, cold water and salt

Step 10: sift the flour with sugar

Step 11: add butter

Step 12: rub into a coarse powder

Step 13: add egg yolk water

Step 14: mix well

Step 15: divide into 4 equal parts and refrigerate until hard

Step 16: take it out, roll it into a disc, and refrigerate again until hard

Step 17: put it in the mold, arrange the edge and fork the hole

Step 18: put in the oven, middle layer, heat 190 degrees up and down, bake for 20-30 minutes, golden surface, out of the oven

Step 19: after cooling, buckle out carefully

Step 20: fill in the filling

Materials required:

Low gluten powder: 100g

Sugar: 15g

Butter: 50g

Egg yolk: 8g

Cold water: 25g

Salt: 1g

Cherry: 300g

Sugar: 60g

Corn starch: 10g

Fruit juice: 100g

Note: the dough is thin and soft. It will be easier to operate when it is put into the mold if it is frozen and hardened again after rolling. Use a fork to make small holes in the bottom of the top to prevent bulging during baking.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: Fruity

Chinese PinYin : Xiang Tian Ying Tao Ta