Cassava salt-free cream is diced in advance and put in refrigerator. Mix the flour (sieving), salt and sugar needed for cassava flour, then add the unsalted cream, and quickly knead the cream into coarse grains with your fingers.

Coarse and granular (this is the key technology to make cassava flour crisp), then add 30 ml of fresh milk and mix well. Just mix it well, don't knead it. Excessive kneading of dough will make flour gluten, and the effect of cassava crispy skin will not be good.

Sprinkle flour on the workbench

Crush the dough, about 0.3 mm thick, and cut several hearts with a heart-shaped biscuit mold.

Every four hearts, put them into the cupcake mold, put them in the refrigerator for half an hour, and poke holes in the bottom with a fork when taking them out. Preheat the oven to 170℃ and bake for 18 minutes. After cooling, take out the tower cup for later use.

Add 20 grams of sugar and vanilla pods to fresh milk, heat until the pot bubbles, then turn off the heat and stir until the sugar dissolves.

Mix the egg yolk and sugar in another steel basin, then add the sieved low-gluten flour and stir until there are no flour particles smooth.

After filtering the warm milk from practice 6, slowly pour it into practice 7 and mix it evenly.

Move the steel basin to the gas stove and heat it with low fire, and continue to stir the bottom with a heat-resistant scraper to prevent burning. A knot in one's heart will slowly appear in the pot, and continue to heat until it becomes a state, and the mayonnaise is finished!

Assemble ~ Casta sauce, fill the tower cup with flower-squeezing bags, and finally coat it with strawberry jam.

I hope you like today's flower-shaped Casta strawberry tower.