Fig Tower

Name: Fig Tower
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 125g Low-gluten flour; 30g water; 62g butter; 1g salt; 10g yolk; 20g Almond powder; 20g Powdered sugar; 15g Light cream; 20g egg; 8 Fig

by Mother Maizi

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Fig (Ficus carica Linn.) is a flowering plant belonging to the genus Ficus of the Moraceae family. It mainly grows in some tropical and temperate areas. It is a small subtropical deciduous tree. There are currently 800 known varieties of figs, most of which are evergreen varieties, and only those that grow in temperate regions are deciduous varieties. The fruit is bulbous with a small hole in the tail, and the pollen is spread by wasps. Also known as Ah Xuan ("Youyang Miscellaneous Cu", translated from Persian: anjir), figs can be processed into dried, preserved fruits, jams, juices, fruit teas, fruit wines, beverages, cans in addition to fresh food and medicinal purposes. Wait. Dried figs do not have any chemical additives, and have a strong and sweet taste. Fig juices and beverages have a unique fragrance, which can produce body fluids and quench their thirst. People of all ages can buy green-skin figs online. The color is really beautiful! I personally think roasted figs are better than raw figs! Waxy, sweet! It's really suitable for dessert!

Fig Tower

1. Cut the butter into even small cubes

2. Add low flour

3. Cut it with a spatula to make the butter evenly coat the flour and form loose sand

4. Mix 30g egg yolk, 10g ice water, salt, and pour into the butter powder (actually I used 40g whole egg liquid directly)

5. Mix gently by hand to form a dough, put it in a fresh-keeping bag, and refrigerate for 30 minutes

6. Start making almond cream filling: Stir the softened butter until it is smooth and creamy, add the powdered sugar in 2 times, and beat completely evenly

7. Add the egg liquid in 3 times, each time it is evenly beaten and then the next time until it is completely mixed and uniform

8. Add whipped cream

9. Finally add almond flour and mix well, so that the almond cream filling is ready

10. After 30 minutes, the dough is taken out of the refrigerator

11. Sprinkle flour on the chopping board or put it on a plastic wrap, match the size of the mold, and roll it into a 0.2-0.3cm thick long strip of dough

12. Spread the dough into the mold, fit the mold around the sides, and roll out the excess dough with a rolling pin

13. Use a fork to line the holes at the bottom

14. Then spread a piece of oil paper on the dough, and then cover with heavy objects (such as stones, red beans, etc., this is to prevent the dough from heating up during baking), put it in a preheated 175 degree oven, and bake for 15 minutes

15. Then remove the greased paper and heavy objects, continue to bake for 15 minutes and then take them out for use

16. When the tart is not hot, spread the almond cream filling evenly on the tart with a thin layer

17. Spread a thin layer of sliced figs, I tore the excess tart into small pieces and sprinkled on top

18. Put it in the preheated 170 degree oven, bake for another 20 minutes, take it out

19. Cut some fresh figs to decorate

Tips:
1. Use the butter that has just been taken out of the refrigerator, use it immediately after dicing, and don't let it soften
2. I feel that the almond cream filling is too sweet, so you can slightly reduce the amount of sugar