#柏翠大赛#pear Charlotte
1.
raw material
2.
Candied Pears
3.
Make a sponge cake body with the egg splitting method, and bake it in a 190 degree oven for 10 minutes
4.
The bottom and sides can be divided into two parts with batter
5.
The round shape is used as the base of the pie
6.
Make English-style sauce from material A, put it into the gelatinum reduced in ice water and melt it
7.
Add the whipped cream, pear cubes, and pear wine distributed until 8 to 6 and cool for later use
8.
Place the model on the side cake body, and cut the cake that is more than 5cm in height.
9.
Cut the bottom cake body into a size that fits into the bottom
10.
Brush the cake body with liquor and sugar liquid
11.
Fill in the prepared Baba Lu, use a rubber spatula to make the surface smooth
12.
Place the cut candied pears on a square platter, lay them diagonally and push them apart, and roast them with a gas torch until the surface is burnt.
13.
Use a scraper to pick up the pears and place them on top of Barbaru
14.
Put apricot jam and water in a pot, heat it over medium heat until the jam melts in the water, coat the pear with mirror pectin, put it in the refrigerator for 30 minutes to cool and solidify
15.
Move the cake to the plate, take down the model vertically from above, and tie a decorative bow around the cake
