1. Pour egg yolk, water and salt into the container and mix well to form egg liquid for later use
2. Take a clean container and sift into low-gluten flour
3. Add the butter softened by room oil and grab it with your hands until the powder disappears
4. Add the egg mixture and mix well to form a dough
5. Put it in plastic wrap and put it in the refrigerator for one night
6. Take out the refrigerated dough from the refrigerator and roll it out in the middle of the plastic wrap
7. Make the tapio into the mold and put it in the mold
8. Make a small hole in the middle with a fork
9. Join the pebbles
10. Put it in the middle layer of the oven preheated at 180 degrees for 10 minutes in advance, and bake for 25 minutes
11. Ready fruit
12. Pitaya and kiwi fruit are peeled and diced. Mango and Sydney are peeled, cored and diced into the container (you can reserve some for decoration)
13. Add salad dressing and mix well
14. Fill each tapi with an appropriate amount of fruit salad
Tips:1. Here is exactly the amount of 12 tapi
2. Try to refrigerate the dough for 5 hours or more, it will be looser and crispy
3. In the baking process, if the color of the taper is serious, add tin foil
4. The temperature of each oven is different, please control the time according to the actual temperature of your own oven
5. Fruits can be changed or increased according to personal preference
This recipe uses a Midea smart electric oven, model T7-L384D, with a capacity of 38L and a power of 1800W. Please adjust the heating time appropriately according to the power and temperature difference of your own oven.
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