Fruit Tower
by kris_TYJ
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. After the butter is softened at room temperature, mix it with the sifted flour, add half an egg and salt and mix well, knead it into a dough, be careful not to knead it too much, and basically shape it.
2. Slightly flatten the dough and put it in the refrigerator for 10 minutes. Take out the refrigerated dough, sprinkle an appropriate amount of flour on the tabletop, and roll it into a 2mm thick taper with a rolling pin.
3. Spread the dough into a mousse ring with a diameter of 18 cm. Trim the edges and insert some holes in the bottom of the tower. Put in baking paper and cover with small stones (sand is best, it is more uniform, and the shape of the final product is also better).
4. Put it in the oven at 180°C for 15 minutes. After taking it out, remove the baking paper and stones (because the skin has been shaped at this time), put it in the oven and bake for another 15-20 minutes.
5. Put the cheese in a steel basin, add hot water, beat with a whisk until softened, and cool at room temperature.
6. Distribute the cream and ice water until 6-7, that is, just pick up the edges and corners.
7. Mix the cooled cheese and cream, and use a spatula to mix well.
8. Mix the cooled cheese with cream, sugar and lemon juice, and stir well with a spatula.
9. Take out the tapi, cool, and spread the cheese sauce in the tapi.
10. Peel the figs, oranges and grapefruits vertically, cut out the pulp one by one, and place them with the other fruits according to the finished picture. Finally, just brush with mirror pectin. Well Done! enjoy!
Tips:1. There is no process this time, because this is something made a long time ago. The production of the tapi is the same as the tapi of the apple tower I posted before. You can refer to it.
2. Someone asked why the tapi should be refrigerated repeatedly. It is the citation to let the butter solidify. After the butter has solidified, it will be scattered and agglomerated, so that the baked tapi will have the effect of layering and crispy. Two things, of course, everyone is fine. Don’t learn anything about Melaleuca pastry. I have made 192 layers of Melaleuca pastry. Although the taste is not good, the cost is too high and it is too tiring to make. I buy semi-finished products imported from abroad. Skin is also cheaper than making it yourself.
3. Strictly follow the steps and quantities, and don't engage in so-called innovation. Nowadays, many people like to innovate by themselves when they make western food and baking. They can put whatever they want. In the end, even if it looks OK, in fact...