#aca烤明星大赛#mango Pie with Milky Flavor

#aca烤明星大赛#mango Pie with Milky Flavor

1. First make the pie crust, put the butter at room temperature to soften, just poke the hole with chopsticks.

2. The rock sugar is made into powdered sugar by a juicer. I think rock sugar powder is better than the powdered sugar bought directly from the outside. One is clean and the other is moderately sweet. Even if it is put too much, it will not scream.

3. Add a pinch of salt to low-gluten flour, mix well and set aside.

4. Beat the butter until slightly white and puffy

5. Pour rock sugar powder into the beaten butter and continue to beat evenly with a whisk.

6. Stir until it swells and becomes whiter, and the powdered sugar is not visible in the basin.

7. A whole egg, about 50 grams, beat and beat well.

8. Use only 35 grams of egg liquid to make the pie crust. Pour the egg liquid into the butter twice, and continue to stir evenly until the egg liquid is absorbed. (The remaining 15 grams of egg liquid is used for the final brushing of the pie crust)

9. Then sift in the low powder

10. Rub gently with your hands until the flour and butter are mixed and form small grains. Then knead it into a non-sticky dough, which will be very crumbly at first, which is normal, but just a few times of kneading.

11. After kneading the dough into a dough, put the dough in a fresh-keeping bag and put it in the refrigerator for 2 hours to let the noodles and oil better blend.

12. One mango, peeled.

13. Cut the pulp along the mango pit, and then cut the pulp into slices. spare

14. Take out the refrigerated dough, it will be very hard at first, leave it at room temperature for 5 minutes to soften naturally, then roll the dough into a large sheet, about 4-5 mm thin, and the area must be a large circle larger than the baking pan. .

15. First spread a layer of butter on the baking pan to prevent sticking to the pan, then put the dough on the baking pan and roll it around the edge of the baking pan with a rolling pin to remove the edges.

16. Use a fork to make small holes in the baking tray to prevent bulging during baking.

17. Spread the mango slices one by one, and spread them in two opposite directions to fill the gaps and place them evenly. Without frying the filling, the mango itself tastes very good, and the hardness is moderate.

18. Next, make the pie crust on top of the mango pie. Roll out the remaining dough into a rectangular slice, which can be longer. Use a knife to cut into strips about 1 cm wide.

19. Place the noodles diagonally in one direction and spread them on the mango every 1 cm.

20. Then change the direction and place the noodles at intervals, so that the noodles overlap and remove the extra edges. I didn't make a basket-style pie crust. I found it too troublesome. It is easy to overlap and beautiful.

21. Dip the remaining egg liquid with a brush and apply it to each piece. Preheat the oven for 5 minutes, heat up and down, place the baking tray on the lower layer for 25 minutes, and then move to the upper layer for 4 minutes to help color.

22. Take out the mango pie and decorate it with blueberries, cherries, or your favorite fruit~the finished picture

23. The roasted mangoes are particularly fragrant and soft. That taste is an ecstasy! And the mangoes are very sweet after roasting, so I didn’t put sugar in the mangoes. The finished picture

24. Finished picture.

Tips:

Mango will be sweeter after roasting, so I don’t think you need to put sugar in it. If you want to be sweeter, you can put some more.