1.
1 After the butter is softened, add fine sugar + milk powder, and beat with a whisk until the volume is puffy and white
2Add the egg yolks in 3 times in Method 1, and beat them evenly with a whisk. Avoid oil-water separation
3 Sift the low-gluten flour twice, then add it to the whipped butter, use your hands to mix the flour and butter evenly, do not knead the dough, use a pinch method!
2.
4 Add raisins and mix well to form a soft dough
5 Put the dough in a plastic bag and squash it, use a rolling pin to roll it into a dough sheet with a thickness of about 0.5cm and an area larger than the pie pan. Put it in the refrigerator for 40 minutes
3.
6 Take the pie pan, cover the pie on the pie pan, cut off the excess pie on the edge, and do a slight shaping. The pie is close to the tray.
7 Use a fork to poke a few small holes in the tapioca. Then put it into the preheated 180°C oven and bake for about 18-22 minutes, take it out and let it cool down and release it for use.
4. 8Take a small non-stick pot, heat the whipped cream + water syrup until there are small bubbles on the side of the pot, then remove from the heat
5.
9Pour the dark chocolate quickly into Method 1, mix and stir until the dark chocolate melts, then add the butter and continue to mix and melt
10 Completely mix after melting and cooling, add coffee milk liqueur and mix
6.
11 Ganesh Heiqiao is poured into the tapioca while it is flowing, then put in the refrigerator for about 15 minutes and then take it out
12Choose your favorite decorations and place them on the surface of the Black Qiao Tower, then put them in the refrigerator and chill until they solidify
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