Creamy Nut Tower
1.
The butter is softened in advance, sifted into powdered sugar, and beaten with an electric whisk until it is smooth.
2.
Add egg liquid and stir until fully absorbed.
3.
Add sifted low-gluten flour.
4.
Use a spatula to mix it into a dough and let it sit for 10 minutes.
5.
Then roll it out with a rolling pin, and the mold prints out the wafer.
6.
Put the tapi into the mold, arrange the shape, make it completely stick to the mold, and then poke some small holes in the bottom of the tapi with a fork.
7.
Preheat the oven in advance, fire up and down at 180 degrees, and bake for 15 minutes.
8.
Remove the cooked tower shell from the mold and let it cool.
9.
Put the whipped cream, sugar, and honey in a non-stick pan and boil slowly over medium heat. Wait for the syrup to boil until the color is darker, foam and turn off the heat.
10.
Put in the mixed nuts and quickly stir evenly with a spatula to coat the nuts with syrup.
11.
Spoon the boiled nut syrup to fill the tower shells one by one.
12.
Put it in the oven again and bake it for 10 minutes with a 130 degree hot air function, take it out to dry, and put it on a plate.
