1. Prepare materials
2. After the butter is softened at room temperature, add low-gluten flour and fine sugar, and knead it into coarse corn by hand.
3. Knead the dough by hand after adding eggs and water
4. Put the dough in a fresh-keeping bag and put it in the refrigerator for 1 hour.
5. Divide the dough into two portions, take one piece and roll it into thin slices, and cover the slices on the tower mold. Use a rolling pin to roll over the tower mold and cut off the excess edges
6. Remove excess leftovers, and fork some small holes at the bottom to prevent the bottom from bulging when roasting
7. Put it in the preheated oven and bake at 180 degrees, lower the heat to 150 degrees and bake for 20 minutes until the surface of the tapi is golden.
8. Add whipped cream to white sugar and beat with an electric whisk. After the tapi is cool, squeeze the cream with a piping bag
9. Wash the apples and oranges, slice them, and decorate them.
Tips:1. Don't whip the cream too old, otherwise it will affect the taste;
2. Pierce holes after the bottom of the cake is done to prevent the bottom from swelling during baking;
3. The butter should be softened naturally, and it should not be heated to melt quickly, otherwise it will be affected.
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