# Fourth Baking Contest and is Love to Eat Festival# Mango Cheese Tower
1.
75g butter is cut into small pieces in advance to soften at room temperature, press smoothly with a spatula; add 50g powdered sugar and stir with egg soak until the whole is white and the volume is slightly larger;
2.
Add 1 egg yolk and continue to stir evenly;
3.
130g low-gluten flour and 2g salt are mixed and sieved into step 2 twice, each time they are cut and mixed with a spatula until there is no dry powder; there is no need to form a dough, cover with plastic wrap and refrigerate for 1 hour;
4.
150g cream cheese cut into small pieces, bitten in the microwave, and press smoothly with a spatula;
5.
Add 50g of fine sugar and stir well. Add 100g of thick yogurt, 1 egg, 10ml of lemon juice, 5ml of cornstarch in sequence. Stir thoroughly each time before adding the next one. The cheese filling is ready and set aside;
6.
Take out the loosened tapioca, shape it into dough by hand, put it into an 8-inch movable bottom tower mold, directly press it with your hands to make it evenly adhere to the mold; poke a hole in the bottom of the tower with a fork;
7.
Pour into the cheese filling evenly, preheat the oven to 160 degrees, bake for 45 minutes, take it out and put it on lukewarm, then it can be demoulded;
8.
Peel the mango, cut out two large pieces, and then cut into slices for decoration.
