1\ papaya tremella syrup material: tremella is about 30g, papaya is about 350g and rock sugar is about 150g. Practice: 1. Soak tremella in clear water, dig out small balls with papaya fruit, add tremella at two o'clock, cook with slow fire until the colloid of tremella comes out, then add papaya balls and cook for 10 minute. 3: Finally, add rock sugar and cook until the sugar dissolves. 2\ Papaya egg tart consists of salt 1.5g, water 125g, butter 180g (for wrapping) 220g of low-gluten flour, 30g of high-gluten flour, 40g of butter, 5g of fine sugar, 4 egg yolks of egg tart and low-gluten flour 18g. 80 grams of fine sugar. Note: Only one quarter of the recipe was used to make 10 egg towers (my tower model is also relatively small, Junzhi made 6 egg towers). Practice: 1, I only used a quarter of the formula, 60g flour, 0/0g butter, 0/0g refined sugar 1g salt. 2. Roll the dough into dough pieces and roll 40 grams of butter into one third. Put it up. 3. Wrap it up (powder has been sprinkled all the time so that margarine won't show). 4. Fold (wrap it with plastic wrap and put it in the refrigerator for 10 minutes, or leave it, as long as it can be rolled open). 5. Open it. 6. Fold it up (wrap it in plastic wrap and put it in the refrigerator. Fold (wrap it with plastic wrap and put it in the refrigerator 10 minute, without refrigeration, as long as it can be rolled out) 9 Prepare tower water, 55g whipped cream, 40g milk, add 20g fine sugar, heat and stir until the sugar is dissolved 10, then add 1 egg yolk, 4g low-gluten flour and 4g condensed milk, and stir evenly. Roll (let stand in the refrigerator for 30 minutes) 12, cut into sections, roll 13. Put it into the tower mold, add papaya, pour the egg tower water into the tower mold 14, preheat the oven 2 10, and put it into the egg tower for 25 minutes until the water in the tower is burnt. Add two pieces of papaya into the finished product.

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