[jam chocolate tower]: a delicious crispy tower-You Are Foodie

By Rebecca
83

[jam chocolate tower]: a delicious crispy tower

The "chocolate tower" this time uses the "72% fafuna" dark chocolate.Full bodied, mellow and slightly bitter, the entrance is pure cocoa aroma.In order to balance and enrich the taste of tartar filling, I also added some homemade jam.The combination of the two brings a wonderful taste and taste.After the chocolate melts, the sweet and sour fruit pulp will follow, moderately neutralizing the heaviness and super harmonious feeling brought by the chocolate~This TAPI is a part of the last "fresh, sour and sweet fruit tower".The TAPI itself is very crispy and delicious. With the "jam chocolate filling", the delicious index soars! It's definitely a rhythm of 1+1>2~

Main Ingredients

1. butter should be used in a hard state. In summer, dice in advance, then continue to refrigerate, and take it out before use;2. the amount of egg yolk and water can be adjusted by yourself. If you use egg yolk instead of water, you may need more;3. the pastry dough must not be operated excessively and can be mixed into a dough;4. this dough can be frozen for more than 2 weeks. If refrigerated, it can be stored for about 5 days;5. the specific baking time and temperature shall be adjusted according to the actual situation of each oven. The second baking can make the tarpi more fragrant and crisp. I like the crispy taste, so bake the crust until it is 8 mature in advance, and then add the fruit to bake. If you like soft taste, reduce the first baking time appropriately;6. chocolate must be stirred until completely melted. If it is heated by water, keep in mind that the water temperature should not be too high, otherwise it will cause the chocolate oil-water separation and the taste is not smooth;7. if you use commercially available jam, you may need to adjust the dosage yourself to avoid the taste being too sweet. The finished chocolate tower can be stored in the refrigerator for about 3 days.

Step 1 . Take out the frozen and shaped tarp and put it on the baking oil paper;

Step 2 . Cover it with a layer of baking oil paper, roll out the tower skin to form a 3mm thick dough;

Step 3 . Cover the dough on the tower mold and press it by hand to make the tower mold closely fit;

Step 4 . Remove the excess tarp and reshape it slightly;

Step 5 . Poke some small holes in the tower skin with a fork, then put it into the refrigerator and refrigerate for 1~2 hours;

Step 6 . Preheat the oven by 200 degrees. Put a piece of baking oil paper on the top of the tower, and then press the heavy stone;

Step 7 . After preheating, put his skin into the oven, middle layer, fire up and down, 190 degrees, bake for 20 minutes. Bake it in the middle for about 15 minutes, take out the mold, remove the oil paper and heavy stones on the surface, and then return it to the oven to continue baking and coloring the surface golden. After baking, demoulding is put on the drying net to cool;

Step 8 . Prepare the filling materials;

Step 9 . Break the chocolate into small pieces. Heat the light cream until it is about to boil, pour it into the chocolate, then cover it and let it stand for 2 minutes;

Step 10 . Open the lid and stir the chocolate until it is completely melted, showing a smooth and delicate state. If the room temperature is too low and the chocolate does not melt completely, you can heat it in hot water (note that the water temperature should not exceed 60 ℃);

Step 11 . Add jam to chocolate and stir well;

Step 12 . Pour the chocolate stuffing into the completely cooled tappet, shake it gently for a few times, and then put it into the refrigerator and refrigerate it until it solidifies completely;

Step 13 . Before eating, you can decorate the surface with fruits, sprinkle powdered sugar, or crushed nuts, etc., as you like.

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