Cooking Steps

1. 

   Step1:Mix the egg liquid, almond powder, low gluten flour and sugar powder. Pour in the melted butte

2. 

   Step2:Hand knead into a smooth dough (gently knead to avoid gluten. Affect the taste

3. 

   Step3:Put in fresh-keeping bags. Refrigerate for one hou

4. 

   Step4:Roll out the refrigerated tower skin slightly. Put it into the chrysanthemum mold and press it according to the shape of the mold

5. 

   Step5:A row of holes in the for

6. 

   Step6:Make tower liquid cream cheese and sugar. Beat the egg beater until it's smooth and granulated

7. 

   Step7:Knock in the eg

8. 

   Step8:Add vanilla essence and cream. Mix wel

9. 

   Step9:Pour the mixed tower liquid into the tower mol

10. 

    Step10:Preheat the oven to 180 degrees, heat up and down the middle layer for 25-30 minute

11. 

    Step11:Wash and dry frui

12. 

    Step12:Put the fruits in orde

13. 

    Step13:A little moistureproof sugar powder on the surface screen for decoratio

14. 

    Step14:Lots of fruit. Meet the needs of the family.

15. 

    Step15:Sit around. Cut