The pies with almond flour are crispy, the filling is soft and the fruit can be left to its own devices. It's the season for cherry blossoms, full of cherryes and mangoes, shining seductively
by Fish in the Water 9 【Official Certified Master of Bean Fruit Cuisine】
Butter 50 g
Powdered sugar 25 g
Almond flour 10 g
Flour 45 g
Sea salt 1 g
Whole eggs 20 g
Butter (filling) 40 g
Powdered sugar (filling) 40 g
Almond flour (filling) 40 g
Whole egg (filling) 40 g
Light cream 80 g
Caster sugar 7 g
1: Prepare all the powder materials and mix well
2: Add the small pieces of butter that have been refrigerated to hard to the powder
3: Use a scraper to chop the butter while mixing it into the flour, move fast, do not let the butter melt
4: Add egg mixture
5. And form a dough
6: Sandwich the dough between two sheets of oil paper and roll out into a dough sheet that is one circle larger than the mold
7: Put in the mold, shape and fit by hand, and use a rolling pin to roll out the excess dough as shown in the picture
8. Use a fork to fork out a small hole at the bottom
9, pad oil paper, press with tower stone (tower stone can be replaced by beans or rice), oven 160 degrees, medium layer up and down fire, about 25 minutes, observe the coloring situation, the edge is slightly colored when the tower stone is taken out, the bottom of the tower is put back to continue baking (temperature and time for reference only)
10: Make almond filling: soften the butter at room temperature and add the powdered sugar
11: Whisk until the butter becomes light and milky white
12: Add the egg mixture to the butter several times, beat it evenly each time, and then add the next time
13: Add almond flour and mix well
14: Place the batter in a framed bag and squeeze into the bottom of the baked tower. The batter will swell after baking, so it is necessary to squeeze the edges of the four sides in an extra circle to form a state of high and low around (pay attention to the batter not to stick to the bottom edge of the tower)
15, the oven 160 degrees, the middle layer up and down the heat for about 30 minutes (temperature and time please combine the actual adjustment of your own oven), out of the oven to cool
16: Whisk away the light cream for decoration, first leave the edges, and squeeze a layer in the middle of the tower filling
17. Squeeze in your favorite flower type around the bottom of the tower and put fruit decoration in the middle
18. Finished product
19. Finished product
20. Finished product
21. Finished product
22. Finished product
23. Finished product
1, this amount can be used as a 7-inch rectangular tart plate for learning to cook, and can also be made into a 6-inch round tart plate 2, when making, you should open the oven twice, once bake the bottom of the tower, and once bake the filling. When baking the bottom of the tower, it is best to press it with tower stones or beans to avoid arching the bottom
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