1. Add the sifted powdered sugar and salt to the cream in the mixing tank
2. Mix well at low speed to medium speed and add whole eggs in batches, mix well, add the sieved low flour and almond flour, mix well, put it in a plastic bag, flatten it and freeze in the freezer for 10-15 minutes
3. Take out the whole surface of the tapioca and cut 15g/piece into the aluminum foil tower mold and put it in the refrigerator
4. Boil the stuffing, add the milk and vanilla to the heat and cook to 80 degrees, take another steel pan, whole egg, egg yolk, sugar, mix well, add animal fresh cream, pour in the milk boiled to 80 degrees, mix well, sieve and pour out in a measuring cup ,
5. Then you can take out the tapioca from the refrigerator and fill it up to nine minutes full
6. Enter the furnace, 240/220 degrees for 15 minutes (watch once in 10 minutes) and then 150/220 degrees for 10 minutes. When the color is slightly improved, turn off the heat to 0 degrees and let it out for 20 minutes.
Tips:What I want to share with you is that the tapi must be put in the refrigerator when it is ready, it will soften and deform if it is placed at room temperature
