[cherry tower] the most sweet and attractive cherry tower in Cherry season(ying tao ta ying tao ji jie zui xiang tian you ren de ying tao ta fu ying tao guo xian zuo fa )

[cherry tower] the most sweet and attractive cherry tower in Cherry season

Introduction:

"Recently, it's a good season for cherries. There are a lot of fruit on the street, such as watermelon, melon, mango, strawberry and cherry. It's said that eating more cherries is a special vitamin C supplement. People with dark skin like me should eat more. Today, the cherry I bought at home is a little sour. I want to make some cherry stuffing. It's the most delicious. I just remember that there was the egg tart skin I made last time in the refrigerator. It's just ready to make a cherry tower. It's sweet. When you take the egg tart skin out of the refrigerator and bake it again, it's still crispy layer upon layer. It's delicious. You eat two as soon as you bake it out. "

Production steps:

Step 1: wash the fresh cherry and remove the stone.

Step 2: put the seeded cherry into the pot, add sugar and water.

Step 3: heat in a small pot and stir while boiling to dissolve the sugar.

Step 4: filter the cooked cherry and set aside the sugar water.

Step 5: weigh the filtered cherry syrup, which needs 200g. If not enough, add water to 200 grams.

Step 6: pour 200 grams of cherry syrup into the pot and set aside.

Step 7: mix corn starch with 25 grams of water to form water starch.

Step 8: Boil the cherry syrup in a small pot, pour in the starch and stir.

Step 9: cook until thick and transparent, turn off the heat.

Step 10: pour the boiled cherry water back into the cherry.

Step 11: mix the sugar and cherry well.

Step 12: add salt and lemon juice, stir well, and the cherry filling is ready.

Step 13: after the cherry stuffing is cooled, put the egg tart skin into the baking pan, fill each with cherry stuffing for 7 minutes, and bake in the oven at 220 ° for about 20 minutes.

Materials required:

Egg tart skin: appropriate amount

Fresh cherry: 350g

Fine granulated sugar: 60g

Water: 75g

Corn starch: 10g

Salt: 1ml

Lemon juice: 5ml

Notes: 1. When making cherry stuffing, try to choose plump, dark red cherry, so that the cherry water is more red and the color of the stuffing is more attractive. 2. Put the cherry stuffing until it is completely cooled and use it. 3. Take out the frozen egg tart skin from the refrigerator and thaw it slightly at room temperature. 4. Cherry stuffing can be filled up to 7 points, if it is put more, it will overflow during baking.

Production difficulty: Advanced

Process: Baking

Production time: one hour

Taste: salty and sweet

Chinese PinYin : Ying Tao Ta Ying Tao Ji Jie Zui Xiang Tian You Ren De Ying Tao Ta Fu Ying Tao Guo Xian Zuo Fa