Colorful Lemon Tower
1.
Prepare the ingredients needed for the almond tart, the butter is first restored to softened form, between 22-26 degrees
2.
Put the butter, icing sugar, caster sugar and salt into the bucket
3.
Stirring with a flat mixing head
4.
Just whip it a little, no need to whip
5.
Add the whole egg that has returned to room temperature, about 24 degrees, not ice, and then add the light cream that has returned to room temperature, which is also about 24 degrees
6.
Sift the powder and add it to the bucket
7.
Stir at a slow speed, remember to scrape off the bucket during the process to make the mixing more even
8.
After being evenly distributed, dig out and place it in a continuous roll bag and flatten it
9.
Refrigerate and relax for about 4 hours
10.
Take it out of the cold storage and prepare the necessary tools. The mold is Sanneng SN3215, with a diameter of 6.5 cm and a height of 1.5 cm.
11.
Use a rolling pin to press the tapioca into 0.5 cm thick, use hand flour (high-gluten flour) appropriately
12.
Use a pressure die with a diameter of about 9 cm to extrude the tapi
13.
Place in the mold to form
14.
The bottom gap should not be too big
15.
Use a fork to make a hole in the bottom to prevent it from rising too much during baking
16.
About this
17.
Put it on the baking tray evenly, use 180/180 to bake for 23-25 minutes, remember to preheat the oven early
18.
Bake until golden brown, let cool and set aside
19.
Prepare the ingredients needed for the white chocolate lemon filling, the butter of which is softened first
20.
Put the whole egg, sugar, lemon juice and lemon zest in a compound pot
21.
First use a whisk to mix well, then cook over medium heat while stirring
22.
Cook until thick, about 80-82 degrees, pay attention to the paste bottom
23.
Using the temperature of just boiling thick, add the rehydrated gelatin tablets (I used gelatin powder mixed with water to restore gelatin powder, 7 grams of powder and 35 grams of drinking water)
24.
After the gelatin is melted, filter into the white chocolate
25.
Filter out the lemon zest and some fishy protein
26.
Stir a little and cool down to about 40-45 degrees
27.
Add softened butter
28.
Add lychee wine
29.
Beat evenly with a food stick
30.
Evenly emulsified fillings are delicate and shiny
31.
Slightly cool, wrap in plastic wrap and refrigerate until solidified before use
32.
Take out the baked tart
33.
First take out the white chocolate lemon filling and stir slightly
34.
Put it in your favorite watch pocket
35.
The mouth of the table flower can be shell or flat
36.
Take out the tapi and spread a layer of white chocolate lemon filling
37.
Put your favorite preserved fruit, here is natural diced mango
38.
Then squeeze the white chocolate lemon filling, this is flat
39.
This is shell
40.
Sprinkle with moisture-proof powdered sugar
41.
Don’t be too much, of course it’s not just two shakes, it depends on personal habits
42.
Finally, put in your favorite decorative piece or mold chocolate to complete it
43.
Can be like this
44.
Desserts are expressed according to your own mood, there is no certain way, as long as you like it, it is good
Tips:
1. Remember to soften the butter first (22-24 degrees) 2. Be careful when you boil the egg, don’t mash the bottom 3. Remember to make this dessert in a good mood
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