1. One more finished picture
2. One piece of pie materials
3.
1. Sift low-gluten flour
2. Cut the butter into small pieces and put it in the low powder and cut into small pieces with a scraper
3. Knead it into coarse sand with your hands
4. Beat the water, egg liquid, and salt and add to the powder
5. Use a spatula to form a dough. Don't repeatedly knead it for too long, it will cause tendons, and it will be even.
6. Wrap it in plastic wrap and put it in the refrigerator for 30 minutes
4.
7. When the dough is relaxed, cut the bacon into small pieces and fry until the excess oil is removed.
8. Put the potatoes in the pot and cook, so that the chopsticks can easily pierce through it.
9. After peeling the potatoes, press them into puree immediately, and mix well with sour cream, bacon, salt, and black pepper when they are not so hot.
5.
10. After taking out the loose dough, pat dry powder on both sides, and roll it to a thickness of about 3 or 4mm with a rolling pin. Put the mold on it and use a scraper to mark out a piece of pie that is a circle larger than the mold
11. Roll up the dough with a rolling pin
12. Move to the top of the mold and spread the pie
13. Press the pie with your hands to fit it, paying attention to stuffing it tightly
14. Use a scraper to remove the excess pie crust and then press with your hand to let the pie crust
6.
16. Put tin foil on the pie crust compliantly, and the matte surface touches the pie crust. Then put heavy stones on it to prevent the pie crust from bulging when baking.
17. Bake in an oven preheated to 190°C on the upper heat and 200°C on the lower heat for about ten minutes.
18. After taking it out, remove the heavy stone, and brush a layer of egg wash on the surface of the pie.
19. Put it in the oven and heat up to 170°C, lower the heat to 200°C and bake for 2 minutes to dry the egg mixture.
7.
20. Now let’s make the custard, the yolk and whole egg liquid are added to the salt to beat
21. Add milk and whipped cream in portions, stir well after adding one thing, and then add the next one.
22. Sift the custard and add black pepper, stir well and it's ready
8. 23. Knead the mashed potato into an egg shape and put it into the pie crust. The height is a little higher than the pie crust. I made the inside of the rectangle into a circle
9. 24. Pour the custard and sprinkle the mozzarella cheese and thyme on the surface
10. 25. Bake for 25 minutes in an oven preheated to 190°C on the upper heat and 220°C on the lower heat.
11. You can take off the film immediately after it’s out of the oven, and it’s super delicious to eat while it’s hot~
12. Cut into pieces and eat!
Tips:The herbs on the top can be put in your favorite varieties, and the cheese can also be replaced with other varieties.
