Custard Plum Pie
1.
All materials are ready.
2.
The butter is softened and powdered sugar is added.
3.
Mix well and beat until the color becomes lighter and fluffy.
4.
Add the whole egg mixture and beat well.
5.
Sift in the flour. Corn starch, and red yeast rice powder.
6.
Knead into a dough, wrap in plastic wrap and refrigerate for half an hour.
7.
After half an hour, I took it out, and pulled off the pieces and rubbed them into small marble-sized balls. I rubbed 24 balls, each weighing nearly 5g. 6 as a group.
8.
Each small ball is squeezed into a round drop shape.
9.
The egg tart mold is good. Place the tip of the finished small drop inward.
10.
Put five petals in this order, with a disc in the middle, and lightly compact it into a bowl.
11.
All are done, put in the middle of the oven, heat up and down at 170 degrees, bake for 15 minutes and take it out.
12.
Take out the mold and let cool.
13.
Make the custard sauce while baking the pie crust.
Weigh 2 egg yolks, 150g milk, and 20g sugar.
14.
Stir well. Sift in 15g of low powder and mix well. This step is best to sieve, or use a whisk at low speed, the sauce will be more delicate. I used a whisk for 1 minute.
15.
Heat over water while stirring constantly. Heat until the custard gradually thickens and then turn off the heat. Finally, squeeze a few drops of lemon juice and mix well to remove the eggy smell.
16.
Put the custard sauce into a piping bag and squeeze it into the heart of the baked pie crust.
17.
Sprinkle some sugar beads to decorate.
Tips:
The finished plum blossom-shaped green body should be gently compacted by hand and tidy up.
The custard sauce is the most delicious when you eat it, and the rest can be spread on bread for dessert.
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