2. Add ice water, lemon juice and salt to the eggs, stir until they are completely mixed, and put them in the refrigerator for later use. Sift the low-gluten flour onto the counter, put diced butter in the middle, and keep cutting and mixing with a scraper. The method of stirring is to take flour from the bottom with a scraper and cover it with butter until it is cut into millet particles. Cut a nest in the middle and pour in the chilled egg water.
3. Still use the method of folding and mixing, pick up the bottom with a scraper and fold it to the middle, and repeat this action. Never knead the dough, it will affect the effect of layered crispness. Folding and mixing into dough does not need to be completely smooth and uniform, and fine butter particles can still be seen, and the fusion degree can reach 75 ~ 80%. Wrap tightly with plastic wrap and refrigerate for more than 3 hours.
4. Take out the frozen dough from the refrigerator. At this time, the dough is very hard. Divide it first. If it is 8 inches, divide it into 6 doses. If it is 2 6 inches, I will divide it into 12 doses. After dispensing, dip your hands in dry powder and press the dose into a ball. Remember to press, don't rub. Sprinkle dry flour on the mixture of table top and flour, flatten it and roll it into a round piece, which is larger than the bottom of the cake mold, and cut off the excess.
5. Shovel up the bread and spread it flat on the baking tray with tarpaulin or oiled paper. Cut scraps should also be pressed into pieces and put aside, and the holes should be filled with a fork to avoid bulging in the middle when baking. Send it to the middle layer of the preheated oven with upper and lower fire 180℃, bake it for 15 minutes, observe that the surface should be browned, and then take it out of the oven and put it on the drying net to cool.
6. Now let's make a sandwich cheese sauce. Stir egg yolk, sugar and vanilla extract evenly, then add milk A and stir evenly, then sieve in low-gluten flour and stir until there is no dry powder.
7. When the milk is boiled, it must be stirred constantly to avoid the bottom. Then slowly pour the milk into the egg yolk paste that has just been stirred, stirring while pouring, so as not to burn the egg yolk. Finally, add white chocolate and butter, stir constantly while heating on low heat to prevent the bottom from being burnt, until the chocolate and butter are completely melted, and at the same time, it is found that the liquid will become more and more viscous. When it becomes paste, turn off the heat and set aside to cool.
8. After the gelatin tablets are softened with ice water, the water is filtered and heated in water until they melt into liquid. When the cooked gelatine sauce is cooled to the point where it is not hot, pour in gelatine water and stir well. Finally, add rum and set aside to cool to room temperature.
9. Prepare the mold: press the movable bottom on the plastic wrap, smooth the surrounding plastic wrap, and spread a layer of cut circular oil paper on the movable bottom. Pour in a layer of cheese sauce, put in a piece of pastry, then pour in a layer of cheese sauce, put in a piece of pastry, and so on until all six pastry are put in place. If you want more flavor, you can also brush a layer of honey, jam, chocolate sauce and so on on each layer of cake, as you like.
10. Wrap all molds tightly with plastic wrap and put them in the refrigerator for refrigeration. After 48 hours, the taste is better, and the skin is crisp but not crisp. With the soft and delicate taste of cheese sauce, it is sweet but not greasy and rich in taste. The final decoration is to put the baked scraps into a solid food bag and crush them with a rolling pin, then polish them slightly in a cooking machine, and then stick them evenly on the surface of the cake after refrigeration molding and demoulding.
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