1. Prepare the filling: kiwi.
2. Cut kiwi fruit into starch.
3. Stir well.
4. Ingredients A: Water and oily skin: 200 grams of high-gluten flour, 80 grams of lard, 30 grams of soft white sugar, 96 grams of warm water. Pour everything except the warm water into the basin and grasp it with your hands.
5. Put it in warm water slowly to form a dough.
6. The water oil skin is ready.
7. Pastry: Put lard in the flour (if the lard is cold, you can put it in the microwave for 50 seconds, and then take it out, it will be easy to make pastry) slowly and knead it into a ball.
8. The pastry is ready.
9. Divide into 16 portions for water and oily skin and pastry.
10. Wrap a shortbread crust with a water-oil leather.
11. After wrapping, close the mouth down.
12. And, all 16 are flattened.
13. Then, roll it into a beef tongue shape and roll it up from top to bottom.
14. Place it upright after being rolled up.
15. All 16 are rolled up.
16. Take one and roll it into an oval shape.
17. After rolling out the two ellipses, put an appropriate amount of kiwi fruit filling on a "base", and then spread egg liquid around the sides.
18. Cover with another piece and pinch the sides tightly with your hands. After that, use a fork to press the sides again.
19. After it is done, make a few cuts on it and put it in the oven at 100 degrees for 20 minutes.
20. After removing, brush with egg mixture and bake for another 10 minutes.
21. The attractively colored kiwi meringue pie is out of the oven.
Tips:Warm reminder of the silk scarf: When it is put in the oven, because the baking time of each oven is different, pay attention to it when baking it, and it will produce the ideal color.
