Skin
Salt-free butter	75g
Powdered sugar	50g
Egg yolks (about 20G)	1
Cake flour	130g
Salt	A small group of
Almond filling
Salt-free butter	40%
Fine sugar	40%
Egg yolks (about 20G)	1
Cake flour	20g
Almond powder	40%
White rum	1 tablespoon (15ML)
Strawberry tiramisu
Strawberries (washed, remove stems)	150g
Fine sugar (Strawberry)	2 Tablespoons (30ML)
Lemonade	1 tablespoon
Kirschwasser	1 tablespoon
Finger cookies	4 bucks
Dehydrated sour cream	50g
MASCA Peng Zhishi	100g
Light cream	150ML
Fine sugar (cream)	2 tablespoons
Surface decoration
Strawberry	150g
Light cream	50ML
Fine sugar	1 tablespoon
Green leaf or freeze dried Strawberry powder	The right amount

1. One night making dehydrated yogurt:
   100g sugar free Greece yogurt in the paving of two layers of kitchen paper filter, grid filter in a large bowl and then, into the fridge for the night as a whole, and the next day take 50g standby
2. Making skin:
   1, 75g, unsalted butter, cut into small pieces in a mixing bowl, softened at room temperature with a scraper after pressing the smooth, 50g icing sugar, stir eggs until whites as a whole, the volume slightly larger, add 1 egg yolk continues to stir
   2, two 130g cake flour and a pinch of salt into, use the blade to cut after the first sift into the mix to powder-free State and then joined the second and continue to mix until loose powder-free State, you do not need
   3, in the mixing bowl covered with plastic wrap, into the fridge for relaxation for at least 1 hour
3. Making almond filling:
   60g unsalted butter cut into small pieces in a mixing bowl, softened at room temperature, 60g sugar with eggs whip to volume expansion, color white, then add 1 egg yolk, 15ML, white rum, 60g, 20G, cake flour and almond powder always completely stir well then add the next
4. Making Tower:
   1, good skin relax the dough out by hand plastic in dough than die after a large circle of dough evenly, filling evenly into the mold and remove the unnecessary parts of the Tower, gently press the dough with your fingers close to the Tower mode, press mode on the edge is slightly higher than the mold the dough along the
   2, use a fork to poke holes in the bottom of the Tower, even filled with almond cream filling, ensure that every corner is filled into the preheated oven 170 degrees and bake about 35 minutes out to lukewarm, gently upside down after the firm to the touch ejection, placed to cool completely alternate
5. Making Strawberry tiramisu:
   1, made of Strawberry Jam: 150g strawberries and 2 tablespoons sugar (Strawberry), 1 tablespoon lemon juice, 1 tablespoon Kirsch in food cooking machine, paste into the refrigerator freezer cold standby
   2, make mascarpone cream: 150ML cream and 2 tablespoons fine sugar (cream) mixed with an electric egg beater speed sent to nine points, 50g, 100g, MASCA Peng Zhishi dehydration yogurt, egg and stir to mix evenly, into decorating bag, into the fridge for spare
6. Combination:
   1, divided into two equal parts of Strawberry Jam, take a spoon into cool completely on the bottom, let rest for 1 minute Strawberry Jam into
   2, 1 minute even after squeezing a layer of mascarpone cream until completely covered with Strawberry Jam
   3, take another Strawberry Jam, evenly on four finger biscuits on the sides, tiled in finger biscuits evenly over mascarpone cream
   4, continued to squeeze the finger remaining mascarpone cream cracker, and completely covered finger biscuits
   5, 150g the surface decorated with strawberries wash, remove stems and cut into quarters with kitchen paper and gently sucked the moisture on the surface, even in on the mascarpone cream, set aside about one-fourth standby
   6, and 50ML light cream and 1 big spoon fine sugar mixed, with electric playing egg device high-speed sent to eight points, loaded into put good mounted spent mouth of mounted spent bags in the, uniform of in strawberry of gap in squeeze Shang cream spent, put reserved of one-fourth strawberry by personal preferences gently put in cream spent Shang, last screen Shang little frozen dry Strawberry powder or plug Shang can edible green leaves can