Matcha Red Bean Pie [first Taste Diary]
1.
Stir the egg yolks and fine sugar until the color becomes lighter.
2.
Sift in low-gluten flour and stir well.
3.
Sift matcha powder into the milk and heat it over low heat.
4.
Add matcha milk while stirring the batter.
5.
Sift the matcha custard into the milk pan.
6.
Heat on low heat, stir until thick, pour it into a bowl, and let it cool.
7.
Put the custard sauce in a piping bag for later use.
8.
Thaw the pastry in advance and cut it in half.
9.
Take a piece of pastry and squeeze a layer of custard sauce in the middle.
10.
Put the red beans and squeeze a layer of custard sauce.
11.
Cover with another sheet of meringue.
12.
Use a fork to press out the lace seal.
13.
Three cuts on the surface of the pie.
14.
Brush with egg wash.
15.
Preheat the oven in advance and bake at 200°C for about 15 minutes until the meringue becomes golden brown.
Tips:
/Puff pastry/
1. The puff pastry can be used ready-made or homemade. The ready-made ones are easy to use, and the homemade ones taste better, so you can choose for yourself!
2. The unused puff pastry must be sealed and preserved to prevent the surface from drying out. If such puff pastry is baked, the surface layer will be very shattered.
/Stuffing/
1. In addition to the matcha custard sauce, the filling can be replaced with a variety of favorite fillings, such as: taro puree, red bean puree, cinnamon apple filling and so on.
2. Don't put the filling too full, it will show the filling when too much filling is baked!
/save/
Bake and eat now, don’t leave it too long! The meringue will become soft.
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