Cherry almond tower
raw material:
Pies: Low gluten flour 140g butter 70g milk 30g salt 1g egg yolk 2/3 pieces
Almond filling: almond flour 120g butter 100g powdered sugar 70g whole egg liquid 60g egg yolk 20g low gluten flour 40g rum 10g
Cherry sauce: large cherries 100g granulated sugar 60g salt 1g starch 4g
To prepare the pie:
1. Sift the flour for backup;
2: Cut the refrigerated butter into 1cm or so cubes, put in the flour and refrigerate for 30 minutes (if the room temperature is high, it needs to be frozen for 20 minutes);
3, take out the refrigerated butter and flour, crush the butter and flour by hand (into loose granules), the action should be rapid, otherwise the butter will melt away under the action of hand temperature and room temperature, affecting the crispy taste of the finished product;
4, add egg yolk, salt, milk mix well, mix into a dough, do not rub hard;
5. Refrigerate for more than 3 hours
To prepare the almond filling:
1. Beat the softened butter and powdered sugar to a milky white;
2, add the egg mixture in parts, whisk until the butter is completely integrated;
3, add rum, sifted low gluten flour, almond flour stir well and set aside;
To prepare the cherry sauce:
1、 Pit the cherries, add sugar and salt and mix well;
2, boil over medium heat, turn to low heat and boil, stir non-stop;
3, until the water becomes less and slightly thicker, add water starch and stir evenly, into a thick jam can be cooled and set aside;
Almond Tower Preparation:
1. Put the almond filling into the framed flower bag and squeeze the filling into the filling in a spiral shape starting from the center of the tarpy;
2. Bake at 180 degrees for 30 minutes;
3: After the baked almond tower has cooled, pour the cherry sauce on the surface.
