Materials Raw materials: 50g butter, 25g sugar powder, 70g egg 10g low flour, custard sauce, 30g milk 180g sugar, 30g egg yolk 1, 7g low flour 17g butter to prepare a box of strawberries, about 250g; Three small cakes of your own taste, preferably strawberries; 250 ml of fresh cream, put it in the refrigerator in advance;
Slightly polish the butter, add the powdered sugar, add the egg mixture twice, continue to beat evenly, add 65g of sieved low-gluten flour, keep 5g for later use, and then take it out to form a round shape. The other 5g can be sprinkled on the dough to prevent sticking, and rolled into a disc. Put the long round pieces on the cake tray, remove the skin, and then punch some holes in the tapir.
Then put a piece of oil paper on the top of the tower skin, put some red beans in the oven, preheat at 190 degrees, fire for 15 minutes, take out, take out the red beans, bake for another 5 minutes, slice the strawberries, let the tower skin cool, put the piping mouth into the piping bag, pour in the cheese sauce, and squeeze the cheese sauce on the tower skin.
Decorate with strawberries and pour a little bright glue on the surface. (Glauber's salt is 1 g Glauber's salt plus 1 g sugar, and add 30 g water to boil it slightly. ) To make cheese sauce, stir the milk and sugar, add the egg yolk, stir well, pour in the sieved low powder, stir well, heat it on an induction cooker, stir until it is paste, then add the butter and stir well.