Strawberry Santa Tower

Overview

There are two highlights of this dessert, one is Mr. Kojima’s method of making the tart crust, and the other is the shape of Santa Claus. This tart dough is simple to make, easy to shape, easy to handle, very versatile (good for eating on the go) and very crispy. The quantity here is slightly larger. It can be stored in the refrigerator for about 5 days if not used at once, and stored in the freezer for about two weeks. The frozen dough is allowed to warm to room temperature before operation. Furthermore, there is the cute strawberry Santa Claus shape, which has a pleasing appearance and is sweet and sour. It will definitely be popular as a gift to relatives and friends, especially babies!

Tags

• baking
• paita
• butter
• cake flour
• egg yolk
• strawberry
• sugar
• sugar (put in whipping cream)
• whipping cream
• salt
• water

Ingredients

Steps

1. 1 Set aside all ingredients and soften the butter.

   

2. 2 Stir the egg yolks and water evenly, then add sugar and salt, stir well and put it in the refrigerator for later use.

   

3. 3 Fold the softened butter with a spatula until smooth.

   

4. 4 Pour in the sifted low flour and use a spatula to mix the noodles as if it were cutting. Do not over mix and mix until it becomes a granular shape as shown in the picture. There is basically no dry powder.

   

5. 5 Take out the refrigerated egg liquid and pour it into the flour particles.

   

6. 6 Stir until the water is fully absorbed by the batter. Do not over-stir to avoid gluten formation.

   

7. 7 Place in plastic wrap to shape and place in the refrigerator overnight. You can refrigerate the portion you want to use and freeze the portion you won’t be using temporarily.

   

8. 8 The refrigerated or frozen tart shell is warm enough to be rolled out to about 3mm thick. (It’s best to roll it between two pieces of plastic wrap so it won’t stick to other tools.)

   

9. 9 Take off the plastic wrap underneath, cover the tart shell on the tart mold, and press the tart shell around the mold with your hands. Press with a rolling pin.

   

10. 10 Remove excess tart crust.

    

11. 11 Use a fork to poke some small holes in the bottom. Freeze the formed tart shell for more than 2 hours.

    

12. 12 After taking it out, press it with a small baking stone or other heavy object such as red beans.

    

13. 13 degrees for about 35 minutes in the middle and lower layers. Use a heavy weight to bake in the last few minutes. The specific temperature can be adjusted according to your own oven or different recipes.

    

14. 14 Whip 100 grams of whipping cream and 8 grams of sugar.

    

15. 15 After the tart shell has cooled, put a layer of strawberry dices on the bottom (you can also use other fruits you like), and squeeze a layer of cream.

    

16. 16 Divide the butter into two piping bags, one with a round nozzle or a slightly larger round nozzle, and the other with a very small nozzle. Take a strawberry and cut off about 1/3 of the top.

    

17. 17 Use a large mouthful to squeeze Santa's head and put the hat on it.

    

18. 18 Pipe small squirts of butter onto the beard and buttons. After everything is squeezed, cut the small-mouthed cream bag a little larger and squeeze it onto the brim of Santa's hat.

    

19. 19 Just put the finished Santa Claus into the cream tower.