Cooking Steps

1. 

   Step1:Diced butte

2. 

   Step2:Mix flour, butter, sugar and salt by hand. Add water and mix well.

3. 

   Step3:Knead into dough and freeze for ten minutes and take it ou

4. 

   Step4:Take out the dough and warm it up a little and roll it into piece

5. 

   Step5:Reverse die. 2cm edge circle cuttin

6. 

   Step6:The tower is frozen for an hour after reshaping. Forget to take photos of ZhaKong and tapanshi. After the tower is reshaped, the fork at the bottom shall be full of holes and the pan stone at the top shall be pressed to avoid swelling. Oven 200 degrees for 20 minute

7. 

   Step7:Pour the milk, vanilla sticks and seeds into the pot and heat gently.

8. 

   Step8:Mix egg yolk and 60g sugar until white and light yello

9. 

   Step9:Mix the egg yolk paste with low gluten powder and corn starch evenl

10. 

    Step10:Pour the boiled Vanilla Milk into the egg yolk flour paste. Discard the vanilla pods. Stir well until it is completely liquid and return to the po

11. 

    Step11:Heat and stir until thick. I'm a little over done. It's just thick. We should pay attention to this step. Start the pot and pour into the container to cool. Cool the heel and mix well.

12. 

    Step12:Add 20g of sugar to the whipped cream in several steps. Pour in the cream paste just cooled and mixed with Jundu wine, and gently mix well

13. 

    Step13:Squeeze the mixed stuffing into the baked tower skin. Put on the fruit. The fruit is coated with homemade lemon honey.

14. 

    Step14:I made a six inch two four inch tower.

15. 

    Step15:The skin of this tower is hard and brittle. It is suitable for biting directly with hands after cutting. Super crispy. The stuffing is soft, fragrant and crispy. The fruit is sour and sweet. Honey adds luster and security to the mouth and enhances the mouth feel.

16. 

    Step16:Very beautiful. Very delicious.