Tomato Recipe Paris Pudding Tower
1.
The butter is softened at room temperature and beaten with an electric whisk until creamy
2.
Add salt, sugar and egg yolk and stir well
3.
Then add the milk in portions and mix well
4.
Sift in low-gluten flour and mix well with a spatula
5.
Then make it into a dough with your hands, don't rub it too much, wrap it in plastic wrap, and put it in the refrigerator to stand for 1 hour
6.
After refrigerating, roll out a dough sheet about 7.5px thick on the chopping board, and then use a kneading pad to snap the dough sheet on the mold
7.
Then shape the dough by hand according to the shape of the mold, and then use a rolling pin to roll out the excess pie on the edge
8.
To prevent the surface from bulging during baking, use a fork to insert some small holes in the bottom of the pie crust
9.
After inserting the holes, cover the bottom with a layer of tin foil, then put rice or beans, put the pie crust in the preheated 175° oven, bake for 10 minutes, then take it out and let it cool for later use
10.
Making pudding liquid: milk, water, whipped cream, half of the sugar is put in a milk pan, boiled, and then removed from the fire.
11.
Eggs, the remaining half of the sugar and pudding powder, mix well
12.
Add part of the warm milk mixture and stir well
13.
Finally, pour the remaining milk mixture into the egg liquid and continue to mix evenly into a pudding liquid.
14.
After mixing, use a flour sieve to filter the whole diced liquid to obtain a more delicate pudding liquid. Pour the filtered pudding into the tapi
15.
Put it in a preheated 180° oven, heat up and down, bake for 40-50 minutes, and bake until the surface is golden.
16.
Place the baked pudding tower in the refrigerator for at least 3 hours before cutting it for consumption
Tips:
1. The method of this tapi is very delicious, but it determines that the toughness of the tapi is not good, and it is especially crisp. When you put the tapi into the tower mold at will, you must have a certain amount of patience. If there is a broken place, it is also Don't worry, you can take the extra tart skin about the same thickness, and just fill it up like a patch. When it is baked, they will be well combined and will not be visible after the oven is baked.
2. The baking time and temperature may need to be adjusted slightly depending on the performance of the oven. Bake until the surface is golden brown. The surface of the baked pudding tower may be bulging, but don’t worry, it will disappear naturally after letting it cool and become a beautiful Paris pudding tower.
