Fig Tower

2024-12-01 14:59:49 414

Ficus carica Linn. is a flowering plant belonging to the Ficus genus in the Moraceae family. It mainly grows in some tropical and temperate areas and is a subtropical deciduous small tree. There are currently 800 known varieties of figs, the vast majority of which are evergreen varieties, and only those that grow in temperate regions are deciduous varieties. The fruit is bulbous with a small hole at the tail, and pollen is spread by wasps. Also known as Ah Tai ("Yuyang Zazu", translated from Persian: anjir）， In addition to being eaten fresh and used for medicine, figs can also be processed into dried fruits, preserved fruits, jam, fruit juice, fruit tea, fruit wine, beverages, canned goods, etc. Dried figs have no chemical additives, and have a strong and sweet taste. Flower free fruit juice and beverages have a unique fragrant taste, which can quench thirst and promote diuresis. They are suitable for all ages< br>

Details of ingredients

Low gluten flour125g
butter62g
yolk10g
water30g
salt1g
butter25g
Sugar powder20g
Eggs20g
almond powder20g
Light cream15g
Figs8

Technique

difficultybeginner
workmanshipbaking
tasteSweetness
timean hour

Steps to make Fig Tower

1. Cut the butter evenly into small cubes
2. Add low powder
3. Cut with a scraper to evenly wrap the butter around the flour, forming a loose sand like texture
Mix 4.30g egg yolk, 10g ice water, and salt, and pour into the previous step (actually, I used 40g whole egg mixture directly)
5. Gently mix by hand into a ball, put it in a fresh-keeping bag, and refrigerate for 30 minutes
6. Start to make almond cream filling: stir the softened butter to smooth cream shape, add sugar powder twice, and mix well
7. Add the egg mixture in 3 portions, mix well each time and then add the next one until completely mixed
8. Add an appropriate amount of light cream
9. Finally, add almond powder and mix well, so that the almond cream filling is ready
After 10.30 minutes, the dough is taken out of the refrigerator
11. Sprinkle powder or place plastic wrap on the cutting board, and according to the size of the mold, roll it into a long strip of dough with a thickness of 0.2-0.3cm
12. Lay the dough into the mold, fit it around the edges, and use a rolling pin to roll out any excess dough
13. Use a fork to pierce holes in rows at the bottom
14. Then lay a piece of oiled paper on the dough, and cover it with heavy objects (such as stones, red beans, etc.) to prevent the dough from bulging due to heat during baking. Place it in a preheated 175 degree oven and bake for 15 minutes first
15. Then remove the oil paper and heavy objects, continue baking for 15 minutes, and take them out for later use
When the pastry becomes lukewarm, evenly apply almond butter filling on the pastry with a thinner layer
17. Spread a thin layer of sliced figs, and I tore the excess tarpaulin into small pieces and scattered them on top
18. Place it in a preheated 170 degree oven and bake for another 20 minutes before removing it
19. Cut some fresh figs