Peach Blueberry Tower
1.
1 Sift low flour + almond flour + powdered sugar into a mixing tank, and add unsalted butter cut into small pieces.
2 Use your hands to rub into Susong granules.
2.
3 Add egg yolk + vanilla extract, circle the dough in the basin with your hands~ don't stir or knead
4 Hold all the dough into a round dough with your hands! Don't do any other kneading action. Put it in the fresh-keeping bag and refrigerate for at least 1 hour to relax
3.
5 After the butter has softened at room temperature, beat it with an electric mixer until it is white and fluffy, then add sieved powdered sugar + almond powder and continue to mix evenly
6 Eggs + egg whites mix and beat, add 3-4 times to the batter of method 1, stir until completely absorbed, add rum and stir evenly. Keep in the refrigerator for later use
4.
7 Rinse and peel the yellow peaches and cut into cubes (can also be cut into sectors)
8Take a milk pot, put all the ingredients into the pot and boil over a low fire, during which time shake the pot slightly to heat up evenly
5.
9 After the fresh fruit is boiled until it is juiced, simmer it slightly on medium heat~ The liquid is slightly thick.
6.
10 Take the tapioca out of the refrigerator and place it on a round pie pan or a large flat bakeware. Use a rolling pin or palm to slowly press out into a round dough sheet.
Add an appropriate amount of almond frosting in the center of the 11 noodles (I added 3 tablespoons), and the fresh fruit filling after cooling only takes about 1/3 of the pulp part (the juice should be drained)
12 Fold the edges of the dough inward to form a tower with a height and the entire filling
7.
13 into the preheated 180-degree oven, and the baking is completed in about 30 minutes.
14 Take out the tray, let it cool, and then remove the peach tower at a temperature that can be touched by your hands.
15 Warm up the remaining fresh fruit filling + thick sauce, and then pour it on Method 5~Completed!
