#四session Baking Contest and is Love Eat Festival#fun Fruit Custard Crisp and Sweet Pie

#四session Baking Contest and is Love Eat Festival#fun Fruit Custard Crisp and Sweet Pie

1. First make the pie crust: 80 grams of unsalted butter, 35 grams of powdered sugar, 1 gram of salt, 35 grams of whole egg liquid, 165 grams of low-gluten flour (cake flour); the butter is taken out of the refrigerator in advance, and the room is softened. Press with your fingers There is a small pit and it becomes;

2. Butter, powdered sugar, and salt, first mix them with a spatula, then use an electric whisk at low speed to beat them evenly, add a small amount of whole egg liquid several times;

3. Mix well, no need to send;

4. Sift the flour into the butter custard;

5. Use a spatula to mix evenly, without dry powder, do not stir too much to prevent serious shrinkage when baking;

6. Take a piece of cling film, it is better to use a fresh-keeping bag to cut it; put the dough in the middle of the cling film, press it flat with your hands, and store it in the refrigerator for at least 30 minutes before using it;

7. Take out the refrigerated dough and place it on a kneading mat. Sprinkle with high-gluten flour to prevent sticking. The high-gluten flour will not change color after baking in the oven, and it will easily turn black with low flour; roll it into a slice with a thickness of about 3 or 4 mm;

8. Roll up the dough with a rolling pin so that the dough will not break;

9. Lightly place the dough on the pie plate, press the dough with your hands to make it stick to the pie plate, evenly fill the edges and corners of the dough, and use up all; the dining fork pierces the hole to prevent it from baking When deformed;

10. Spread tin foil on the top, stick it with the dough, and sprinkle the baking stones on it. If there is no baking stone, you can use dried beans or tin foil-covered stones on it instead;

11. Put the pie pan into the middle layer of the preheated oven, heat up and down at 180 degrees, and bake for 10 minutes;

12. After serving it out, let it dry for 2 minutes, remove the baking stone and tin foil, and brush a layer of egg liquid on the surface of the pie crust;

13. Re-enter the middle layer of the oven, heat up and down at 175 degrees, 15-20 minutes, the surface will change color, fully cooked;

14. After serving it, do not demould it, let it cool naturally before using it.

15. Make custard filling: When baking the pie crust, you can make custard sauce. This sauce can also be used as puff filling and cake filling. The ingredients for custard sauce are prepared: 100 grams of butter, 40 grams of egg yolks (2 pieces), 40 grams of caster sugar, 20 grams of low-gluten flour (cake flour), and 200 grams of milk; the butter is softened in advance, and there is a pit at the touch of a finger On it

16. Put the egg yolk and granulated sugar into the milk pot and stir evenly;

17. Pour in low-gluten flour and stir evenly;

18. Pour in a small amount of milk and mix, then pour in the rest of the milk and stir into a paste;

19. Heat on a low fire and stir constantly to prevent the batter from being battered until the batter has obvious lines and is sticky. Turn off the heat;

20. Pour the softened butter into the batter while it is hot;

21. Stir quickly to form a fine and smooth custard sauce;

22. Unmold the pie crust from the pie pan, spread the custard sauce evenly in the pie crust;

23. The fruits are cleaned and drained, cut into pieces, spread in the pie, and poured in a little honey to increase the flavor.

24. Fresh, gorgeous, and beautiful afternoon tea

25. Sweet, crispy, full of fruity fragrance

Tips:

You can eat them within two days; the fruits can be placed at will; the roasting temperature can be adjusted according to the conditions of your own oven.