French lemon tartar: cream 1 15g, gluten 200g, coix seed powder 25g, fine sugar 50g, raw egg 1 lemon stuffing: lemon juice 120g, white sugar 120g, three raw eggs, and cream.
Step 1: Knead cassava cream, medium gluten flour, coix seed flour and fine sugar until coarse particles appear. Add raw eggs and knead into dough. Wrap the dough in plastic wrap and put it in the refrigerator to relax for more than 2 hours. # If time permits, it is best to refrigerate overnight. Divide the refrigerated dough into moderate portions, press them into a grinding tool, and then cut off the excess dough at the edge. # A piece of dough of this size is about 20g.
Step 2, fork out several rows of holes at the bottom of the tower skin and bake at 160℃ for about 10 minute. Cream 1 15g, medium gluten flour 200g, coix seed flour 25g, fine sugar 50g, raw eggs 1 lemon juice 120g, white sugar 120g, three raw eggs, cream 120g lemon juice and white sugar. Add cream to the fire, and use the waste heat to recover and melt the stirred cream. # Before adding the cream, sift the powder and remove the chemical fiber and seeds of the fruit to prevent the taste from being hurt.
Step three, put the lemon stuffing into the flower-squeezing bag, fill in the tower skin, and then put on a bread knife to decorate the surface, and the delicious French lemon tower is ready. Pay attention to "filling the tower for refrigeration 1-2 hours will be better."
It is suggested that there must be a jack, and raw tapiri must be paved with soybeans. In order to prevent the internal structure of the tower skin from protruding uneven when baking is heated, the above is the processing technology of the French lemon tower. You are warmly welcome to fill it. If you like, you can understand. Leave a comment. Your attention and evaluation are the driving force.