Summer summer dessert French lemon small tower, super detailed practice, sweet and sour at the entrance, overflowing aroma

Classic French Lemon Tower is easy to get started. The just good sweetness and sweetness are very happy.

1. French Lemon Tower

[Tower Pippi]: 115g of cream, 200g of medium -gluten flour, 25g of almond powder, 50g of sugar powder, 1 egg

[Lemon filling]: 120g of lemon juice, 120g sugar, 3 eggs, 120g cream

Craftsmanship:

1. Tower cream, medium -gluten flour, almond powder, sugar powder, scatter until it shows thick particles.

2. Add the eggs and rub it into a dough.

3. Wrap the dough with plastic wrap and put it in the refrigerator for more than 2 hours. #If time permit, it is better to refrigerate overnight.

4. The refrigerated dough is divided into an appropriate amount, pressed into the mold, and then cut off the excess of the edge of the dough. #(Photo) in the film, a dough of about 20g.

5. A few rows of holes are used at the bottom of the tower skin and bake at 160 ° C for 10 minutes.

6. Lemon filling lemon juice, sugar, eggs mix well and cook until thick.

7. Add cream to the fire and mix the cream melted with the remaining heat. #At the sieve before adding cream, sieve off the flesh fiber and seeds to avoid affecting the taste

8. The lemon filling is put into the squeeze bag, fills in the tower skin, and then uses a knife to modify the surface. Such a delicious French lemon tower is ready. Note that "it will be better for 1-2 hours after filling in the tower.

Finished product map:

Second, panda tips

Inside the raw tower skin needs to be inserted and paved with beans. To prevent baking and heating, the bottom heat at the bottom does not circulate and causes unevenness inside the tower.

The above is the production process of the French Lemon Tower. Welcome to add. If you like it, pay attention and leave a message. Your attention and comments are motivation.

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