【Pacific Home Network Celebrity Life Hall】Recently, autumn is high and cool. Cantonese people are most likely to have sore throats, loss of appetite, and even cough or hot and humid phlegm on this day of weather change. At this time, Cantonese people love to boil the fig soup and boil the sugar water to dry! But figs can also be baked for dessert in addition to boiling sugar water in soup! The combination of figs and almonds, figs are sweet and dry, and almonds are definitely excellent desserts in late summer and early autumn!
Material (9 inch tray)
Tapi: Low gluten flour 150g Unsalted butter 60g Caster sugar 15g Water 40g
Almond cheese filling: unsalted butter 90g Cream cheese 50g Egg 1 almond flour 100g caster sugar 8 fresh figs
steps
1. Make a tarpy. Butter softens at room temperature.
2. Add low gluten flour to the butter.
3. Add caster sugar and mix with a rubber spatula to form coarse corn flour.
4. Add water and knead into a smooth dough. Refrigerate for 30 minutes.
5. Make almond cheese filling. The butter softens at room temperature, add caster sugar and whisk well with an electric whisk.
6. Add the cream cheese and whisk with an electric whisk until the volume becomes larger and lighter.
7. Add the eggs and stir well with an electric whisk at low speed.
8. Sift the almond flour, add to the butter cheese paste, and mix well with a rubber spatula.
9. Remove the tarp, roll out a 4mm thick skin with a rolling pin and put it into a pie dish.
10. Compact the tarp, remove the corners and use a fork to evenly fork into small holes at the bottom to prevent expansion during baking.
11. Pour in the almond cheese filling until 6 minutes full.
12. Cut the figs into 6 portions each and arrange evenly on top of the almond cheese filling.
13. Preheat the oven at 170 degrees for 10 minutes, add the almond tower and bake for about 30-40 minutes until the surface is brown.
finished product:
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