Chocolate Caramel Yogurt Tower
1.
The ingredients are prepared and weighed. The picture shows the ingredients used in Brice pastry.
2.
Take a clean water-free bowl, knock the eggs on the side of the bowl, pour the egg whites and yolks into the bowl, whip them slightly with a hand-held egg tumbler, and cover with plastic wrap for later use.
3.
Pour low-sodium salt into the cake mix and sift it into a clean, water-free egg beater.
4.
Slice the butter, then cut into small pieces, and pour into the sifted cake mix.
5.
Clean and dry hands grab an appropriate amount of cake flour and butter, knead it into coarse corn flour, and scrape it into the pot with a spatula without wasting.
6.
Make a small pit in the middle, pour 11 grams of water and about 50 grams-55 grams of egg liquid, and scrape it evenly with a silicone spatula. If it is stuck on the silicone spatula, you can use a hard spatula to scrape it into the basin.
7.
Knead the flour gently with your hands.
8.
Put it in a fresh-keeping bag and let stand for 30 minutes at room temperature.
9.
Use a rolling pin to roll the static dough into a large piece with a fresh-keeping bag in between.
10.
Take a round shape (you can also use a cup lid), with a diameter slightly larger than the mold about 1, 2 cm, and use it for cutting dough.
11.
Cut the dough slices, roll out the remaining dough, and cut into circles.
12.
Next, wear anti-adhesive or disposable gloves to operate, cut the round dough sheet, put the mold in the middle, and gently press the remaining part close to the mold along the edge with your thumb.
13.
Use a fork to lightly pierce some small holes at the bottom.
14.
After finishing one by one, gently press the edge with the back of a hard spatula to form a pattern.
15.
Preheat the oven, 190 degrees, upper and lower fire, high temperature range; use a brush to apply a thin layer of the remaining egg liquid on the tapioca.
16.
Put it into the penultimate level of the oven at 190 degrees and bake for 20-25 minutes.
17.
After roasting, take out the inverted button while it is hot, and put it on the cooling rack until it cools completely.
18.
Before eating, spoon into the yogurt and squeeze in the caramel flavor syrup. After stirring, use the chocolate flavor syrup to squeeze out a heart shape on the surface.
Tips:
1. The tapioca can be sealed and preserved after being roasted and cooled, and can be roasted and heated before eating.
2. Yogurt and syrup are added before eating, because there is water in the yogurt, the tapi will be absorbed and scattered.
3. When kneading the dough, it is enough to form a dough. If the temperature of your hands is too high, you should knead it as soon as possible. If the weather is hot, the dough can be kept in the refrigerator.
4. Before eating, you can add yogurt, fruit, puree, etc. to the tapioca.
5. The large egg used is about 70 grams before the shell is removed. When making the Bris pastry dough, depending on the water absorption of the flour, it needs about 50-55 grams, and the remaining little is used for tapi brushing.
