Qingfei Dessert---fragrant Pear Pie
1.
Cut unsalted butter into small pieces, soften at room temperature and set aside.
2.
Add powdered sugar in batches and beat with an electric whisk until it turns white and the volume becomes larger.
3.
Add egg liquid in portions and mix well.
4.
Sift in the flour and knead into a ball; cover with plastic wrap and chill in the refrigerator to relax for 30 minutes.
5.
Take out the dough, roll it into thin slices, put it in a mold, shape it, and remove the excess dough; pierce some small holes on the surface with a fork, and chill and relax for 30 minutes.
6.
Put it in the oven at 180 degrees, middle level, upper and lower heat, bake for about 15 minutes, take it out and let it cool for later use.
7.
Wash fragrant pears, peel and peel.
8.
Put the pear cubes and granulated sugar in a pot, pour in water, bring to a boil, turn to a low heat, and cook for 15 minutes.
9.
The pear flesh is transparent. Add a little lemon juice and cook for a while, drain and drain the juice to cool for later use.
10.
Mix egg yolk, pure milk, whipped cream, corn starch, low powder, sugar, and stir until there are no particles.
11.
Heat over a small fire over water, stirring constantly until it is thick and paste, and serve as a cream pudding filling.
12.
After it has cooled slightly, put it in a piping bag and squeeze it into the pie crust.
13.
The pear cubes are arranged on top of the cream pudding filling.
14.
Preheat the oven to 180 degrees, bake the middle layer for 20 minutes and take it out.
15.
Brush a layer of diluted apple apricot jam on the hot surface, refrigerate and enjoy.
