#aca烤明星大赛#chocolate Lemon Tower

Name: #aca烤明星大赛#chocolate Lemon Tower
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 30g Anjia Butter; 18g Powdered sugar; 15g Egg liquid; 55g All-purpose flour; 25g Black clever; 20g Light cream; 85g water; 1 piece yolk; 25g Soft white sugar; 10g Low powder; 20g Lemon juice; 1/2 Lemon zest; 1g Gillian; 8g butter; 22g Whole egg liquid

by salila82

4.7 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

Crispy sweet tart, sweet and sour lemon filling, rich chocolate ganache, refreshing creamy lemon curd, four flavors intertwined in the mouth, bringing an unprecedented experience to your taste buds. The fragrance and acidity of lemon neutralize the greasiness of butter, making you more addicted as you eat. This dessert is not only good-looking but also delicious, as long as you take a little thought and use the usual ingredients at home, you can make a different taste. In the past, it was rare to spend so much effort to make a dessert. The sentence of slow work and careful work is well verified on this dessert. As long as you follow the steps step by step, you can also make a very wonderful dessert. (The amount of 5 small chrysanthemum molds is a bit small, so you can double it)"

#aca烤明星大赛#chocolate Lemon Tower

1. First make the sweet tart: diced butter, sift in the medium powder and powdered sugar, knead the flour and butter evenly.

2. Add the beaten egg mixture.

3. Mix into dough by folding, cover with plastic wrap and wake up for 1 hour.

4. Next make the lemon filling: 1 egg yolk, add 10 grams of sugar and mix well.

5. Sift in 10 grams of low flour, stir evenly, and get an egg yolk batter.

6. Boil 85 grams of water with 15 grams of soft white sugar, pour it into the 5-step egg yolk batter, and stir while adding.

7. Return to the pot and cook until thick, turn off the heat, add butter, and stir evenly.

8. Add the gelatin slices soaked in cold water and mix well.

9. Add lemon shavings and lemon juice, stir evenly, and the lemon filling is ready.

10. Take out the awake dough, roll it into 0.2 cm thick noodles in a fresh-keeping bag, and divide them.

11. Brush the mold with a thin layer of oil in advance, put the dough into the mold, pierce the bottom and refrigerate for 15 minutes. Place a heavy object on the tart (my method is: spread a layer of oiled paper and then put the soybeans) in the middle of the oven at 180 degrees for 10 minutes, remove the heavy objects and bake for 5 minutes. The sweet tapi is ready.

12. After the tapi has cooled slightly, squeeze into the lemon filling and put in the refrigerator.

13. Then make the chocolate ganache: boil 20 grams of whipped cream and add it to the chocolate, mix until the chocolate melts, add 1 gram of butter, and mix well. Put it into a piping bag with a round mouth and wait for the temperature to drop before using it.

14. Finally make the lemon cream sauce: 22 grams of lemon juice, 22 grams of whole egg liquid, 24 grams of soft white sugar, put them all together, mix and stir evenly, heat the insulated water until it is thick.

15. After the temperature drops, add the softened butter, stir it with an electric whisk into a delicate and lubricated state, and put it into a flat piping bag. The lemon butter sauce is ready.