[fresh and Sweet Fruit Tower]: The Best Choice for Afternoon Tea

Name: [fresh and Sweet Fruit Tower]: The Best Choice for Afternoon Tea
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 140g Fermented butter; 210g Low-gluten flour; 8g yolk; Some fresh fruits; 4g Caster sugar; 2g salt; 37ml Shimizu; Some Powdered sugar (for garnish)

by Warm blue 0429

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

In the sunny afternoon, come to a sweet fruit tower~

Crispy and fluffy tart, soft and sweet and sour fruit after baking, this fruit tart is the perfect combination of richness and freshness.

The tapi part is still the "universal tapi" of Teacher Ojima Liumi. It's delicious, no need to go into details, all the sisters who have done it know it. This tapi is definitely worth collecting in your "baking notes".

For the filling part, only fresh fruits are used. The natural sweet and sour after baking not only neutralizes the greasiness of the tapi, but also brings out its fragrance.

You can change the fruits used in the tart stuffing as you like. As long as it is fresh fruit in the season, the amount of water after baking will not be too large, you can use it.

I want to say that this is really a very simple snack. No need to whipped cream, no need to adjust the filling, just wash and cut everything and bake it.

Sentence ad slogan: "Wait a moment, the deliciousness will be ready soon~~""

Ingredients

[fresh and Sweet Fruit Tower]: The Best Choice for Afternoon Tea

1. Prepare the ingredients needed for the tapi, and sift the low-gluten flour in advance;

[fresh and Sweet Fruit Tower]: The Best Choice for Afternoon Tea recipe

2. Mix fine sugar, salt and low-gluten flour, add diced butter. The butter does not need to be softened, it can be used directly after taking it out of the refrigerator;

3. Mix the ingredients in step 2 by hand and knead into coarse corn flour;

4. Add a mixture of egg yolk and water;

5. Use a spatula to mix the dry powder with the liquid by pressure mixing;

6. After the dough is basically formed, it is then formed into a dough by hand. Just form a dough, don't knead the dough, don't over-operate;

7. Wrap the dough with plastic wrap and put it in the refrigerator. If it is used the next day, it can be kept refrigerated. Don't use it in a hurry, just keep it frozen;

8. The next day, take out the refrigerated and finalized tapers and place them on baking grease paper;

9. Cover it with a layer of baking grease paper, and roll out the tart to form a dough of about 3mm thick;

10. Cover the dough on the tower mold and press it with your hands to make the dough stick closely to the mold;

11. Remove the excess tapi and reshape it slightly;

12. Poke some small holes in the tapioca with a fork, then put it in the refrigerator and keep it in the refrigerator for 1 to 2 hours;

13. Preheat the oven to 200 degrees. Put a piece of baking grease paper on the top of the tart, and then press the heavy stone;

14. After the preheating is over, put the skin into the oven, middle layer, upper and lower fire, 190 degrees, bake for 20 minutes. Bake for about 15 minutes in the middle, take out the mold, remove the grease paper and heavy stone on the surface, and then return it to the oven to continue to bake the surface golden color. After the baking is finished, remove the mold and place it on the drying net to cool;

15. The oven continues to preheat 200 degrees. Prepare the fruit, wash and remove the core and cut into pieces, as you like;

16. Put the fruit in, sprinkle the powdered sugar in the gap, adjust the amount of powdered sugar according to the sweetness and sourness of the fruit;

17. Return to the oven, middle level, up and down, 190 degrees, bake for about 15 minutes, until the fruit is soft and the aroma is released.

Tips:
Tips:

1. The butter should be used in a hard state. In summer, you can dice in advance, then continue to refrigerate, and then take it out before use;

2. The amount of egg yolk and water can be adjusted by yourself. If you use egg yolk instead of water, you may need more;

3. The puff pastry dough must not be over-operated, it can be mixed into a dough;

4. This dough can be stored frozen for more than 2 weeks. If refrigerated, it can be stored for about 5 days;

5. The specific baking time and temperature are adjusted according to the actual situation of each oven. The second baking can make the tarts more crispy. I like the crispy texture, so I bake the crust in advance to 8 mature and then add the fruit to bake. If you like a softer taste, you can reduce the first baking time appropriately.