#aca烤明星大赛#casda Cherry Pie

#aca烤明星大赛#casda Cherry Pie

1. The ingredients for the pie crust are ready: 160g low-gluten flour, 30g icing sugar, 1g salt, 80g butter, 20g egg yolk, 20g milk

2. Sift the low powder, powdered sugar and salt, cut the butter into small pieces, and pour into the powder

3. Use a spatula to first press and mix the butter and powder, and then gently knead it with both hands until the powder and butter become irregular powder particles, then pour the egg yolk and milk mixture into the powder.

4. Mix evenly with a spatula to form a complete dough

5. Wrap the dough with plastic wrap, roll it out with a rolling pin into a slightly thicker noodle, put it in the refrigerator for at least 30 minutes

6. When refrigerating the pasta, make custard sauce: 100g butter, 40g egg yolk, 40g caster sugar, 20g low-gluten flour, 200g milk, 50g light cream

7. Put the egg yolk and caster sugar into the skillet, mix well and pour into the low-gluten flour

8. After stirring evenly, pour the milk in twice and mix it with the batter fully

9. Heat on a low fire, stirring constantly to prevent sticking to the pan, until lines appear, turn off the fire when it becomes thick

10. Pour in the softened butter and stir quickly

11. The prepared custard sauce is delicate and smooth, covered with freshness, and cooled in the refrigerator or cooled in a cold water basin for later use.

12. Refrigerate the hardened pie crust dough and take it out, wrap the dough up and down with plastic wrap, and roll it into a crust about 4 mm thick with a rolling pin

13. Place the mini pie pan under the pie crust so that the pie crust is covered on the pie crust. Gently press the pie crust with your hand to make the pie crust and the pie crust fit. Use your hands to wipe off the excess pie crust on the top of the pie crust.

14. A total of four mini pies were made, and the dining fork pierced even "air holes in the pies."

15. Then put a piece of tin foil on the pie crust, press gently to make it fit on the pie crust, and cover with heavy objects such as pebbles or beans

16. Let stand for about 10 minutes, put in the middle layer of the preheated oven, and fire up and down 180 degrees for 10 minutes

17. Let stand for 2 minutes after being out of the oven. After the heat is slightly dissipated, remove the tin foil and heavy objects. The pie crust is not yet fully mature. Use a brush to dip a little egg liquid on the pie crust evenly.

18. Re-enter the oven at about 170 degrees and bake for about 15 minutes. The pie crust is fully ripe and golden brown.

19. Whip the whipped cream while drying the pie crust

20. Pour the custard sauce into the whipped cream

21. Mix well with a spatula

22. Spread the custard sauce into the cooled pie crust

23. Whole cherry jam on the surface

24. Looks so tempting

25. Perfect afternoon tea snacks

Tips:

The pie pan I used is relatively small and is a mini type. This pie crust formula can make two 7-inch pies;
You can put heavy objects on the pie crust to prevent the pie crust from deforming due to heat, such as soybeans, tin foil-covered stones, and special baking pebbles;
The baking time and temperature depend on the condition of the oven and the thickness of the pie crust;
The jam on the surface can also be replaced with other ones.