How to make cherry tower

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  1. Sift the flour into a basin and add sugar.

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  2. Add the softened butter.

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  3. Knead it into corn flour with your hands.

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  4.Add egg yolk, cold water, salt and knead into dough.

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  5. Wrap the kneaded dough in plastic wrap and refrigerate it for 4 hours.

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  6. Wash the cherries and remove the core, add 25 grams of sugar and marinate for two hours.

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  7. Filter out the cherry juice from the pickled cherries.

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  8. Add cold water to the filtered cherry juice to make the weight reach 100 grams.

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  9. Add cornstarch, salt, lemon juice and the remaining 35 grams of sugar to the juice water , stir evenly.

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  10.Heat the juice water over medium heat and stir continuously until it boils and becomes thick.

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  11. Pour the cooked juice on the drained cherries while it is hot, and stir evenly , cool down.

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  12. Take out the refrigerated dough and roll it into thin sheets.

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  13.Cover the sheet on the tray, roll the rolling pin across the tray, and continue with the excess dough Roll it into a round shape and roll it into thin slices.Fill the other trays.You can make four in total.

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  14. After it is done, use a fork to poke some holes in the bottom of the tray to prevent it from emptying during baking..

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  15. Place in the middle layer of the preheated oven, heat up and down to 190 degrees, bake for 30 minutes, skin Just slightly yellow and crispy in texture.

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  16. Unmold the baked tart shell and put the pickled cherries in the middle..

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  17.Eat it while hot, the skin is crispy and the cherry filling is sweet, very delicious.