1. After the unsalted butter is softened at room temperature (to the extent that marks can be easily pressed by your fingers), use a whisk or spatula to break it up, add powdered sugar and salt and mix well, then add the egg liquid in portions. Each time you add egg liquid, you must mix the cream and egg liquid completely before adding the next egg liquid.
2. Sift the low-gluten flour (cake flour) and cocoa powder, mix them evenly, add all of them to 1, and form a dough.
3. Press and stretch the dough in the basin and then roll it back. Repeat this three times. Take a plastic bag, sprinkle some hand powder on it, and put the dough in the refrigerator for 30 minutes.
4. Preheat the oven to 180 degrees C. Take out the refrigerated tapioca dough, squeeze it slightly in a plastic bag, and change it into a round piece with a thickness of about 2 to 3 mm. Use scissors to cut the two sides of the plastic bag, spread the plastic bag, put the tapie directly on the mold, and press the tapie into the mold while holding the plastic bag. Finally, use a rolling pin to roll over the top of the mold to separate the excess tapie, and then remove the plastic bag together with the excess tapie.
5. Use a fork to poke small holes in the bottom of the tart to avoid puffing when the tart is baked.
6. Put the tart in an oven preheated to 180°C and bake for about 17 minutes. During the baking process, if the surface of the tapi is colored, it needs to be covered with a piece of baking paper to prevent the surface from being burnt.
7. Take out the baked tapi from the mold, cool down slightly, and demould.
8. Take an appropriate amount of custard sauce and fill in the tapi (about 8 or 9 minutes full). Please refer to http://home.meishichina.com/recipe-261990.html for the production of custard sauce
9. Fill it with fruits according to personal preference.
10. It was taken when I invited a colleague to eat the next day^^
Tips:For more detailed steps 4. The method of forming the tapi and the method of Casida sauce, please refer to "French Strawberry Tower" http://home.meishichina.com/recipe-261990.html
