Name: Berry Tower
Total time: 2 h
Yield: 5
Cuisine: Chinese
Ingredients: (Tapi) 60g butter; (Tapi) 25g Powdered sugar; (Tapi) 25g Egg liquid; (Tapi) 100g Low-gluten flour; (Tapi) 1/8 tsp salt; 100g Light cream (strawberry cream); 10g Powdered sugar (strawberry cream); 30g Strawberry (Strawberry Cream); Some Strawberry; Some Red currant; Some Blackcurrant; Some Raspberry; Some blueberry; 30g Caster sugar (almond butter); 30g Almond flour (almond cream); 30g Egg liquid (almond butter); 30g Butter (almond cream)

Berry Tower

1. Make the tapi first: soften the butter in the tapi ingredients and add powdered sugar and salt

2. Manually stir evenly

3. Then use an electric whisk to beat

4. Add egg liquid in portions

5. Whipped evenly

6. Sift in low-gluten flour

7. Mix well and cover with plastic wrap and refrigerate for 1 hour

8. Place the refrigerated dough on the chopping board while pressing and roll it out, and finally roll it into a dough sheet with a thickness of about 3mm

9. Move the dough sheet to the tower mold and place it, press the dough sheet to make it close to the tower mold, fold the excess dough sheet at the edge inward, stick it tightly on the side, and finally flatten it.

10. And make the edge 2~3mm higher than the tower mold

11. Poke a hole in the bottom with a fork, then put it in a bag, refrigerate and let stand for 30 minutes

12. Start to preheat the oven after 15 minutes, set the conditions as biscuit/tart mode, 180 degrees, 40 minutes

13. Take out the refrigerated tapioca, spread a layer of oil paper on the surface, and cover the inside with beans

14. Put it into the middle layer of the preheated oven and start baking

15. After 15 minutes, take out the oil paper and beans, and continue to bake for 5-10 minutes

16. Bake out and let cool for later use

17. Preheat the oven at 170 degrees, and then start to make almond butter: After the butter is softened, add caster sugar to beat

18. Add egg liquid in portions

19. Whipped evenly

20. Add almond flour

21. Continue to beat evenly

22. Spread the prepared almond butter in the cooling tower

23. Put it into the middle layer of the preheated oven, bake for about 15 minutes, and let it cool for later use

24. Let’s start to make the cream for the surface decoration: take 30g strawberries and chop them into small pieces.

25. Add powdered sugar to the whipped cream and beat

26. Then add the chopped strawberries

27. Mix well and put it into a piping bag

28. Squeeze the strawberry cream into the tower in a spiral shape

29. Then decorate various fruits

Tips:
1. Do not refrigerate the finished tapioca dough for too long, otherwise the dough will be easily broken during the rolling process;
2. Use a fork to poke a hole in the bottom of the tapioca, and pad oil paper and beans when baking, so that it will not bulge in the center during the baking process;