1. 1 Prepare various materials first.
2. 2 The butter is softened at room temperature and whipped with powdered sugar.
3. Add the egg liquid in 3 portions, fully absorb each time, and then add the next time.
4. 4 Sift in the low powder and salt, cut and mix until there is no dry powder and form a dough. You can also knead it by hand.
5. 5 wraps in plastic wrap and refrigerates for one hour or 15 minutes to make the dough hard.
6.
6 Take out the dough and spread a layer of greased paper on it, press it a few times with a rolling pin, and then slowly roll it out to make the dough bigger than the mold.
7. 7Tear off the oily paper, drag the dough upside down on the mold with your hands, and gently press it with your hands to make the dough close to the mold.
8. 8 Cut off the excess edges, poke a hole in the bottom of the dough with a fork, let it relax for 20 minutes (otherwise the taper will shrink during baking), put a layer of oiled paper inside, and then put baking heavy stone or beans.
9. 9 Put it into the preheated oven and bake for 15 minutes at 160 degrees, take out the baked heavy stone in the tower mold, and bake for another 10 minutes.
10. 10Cool and spare.
11. 11 Start making strawberry jelly. Cut the strawberries into large pieces and put them in a pot with water and sugar over a low heat to melt the sugar.
12. 12 Add cornstarch and keep stirring until it thickens.
13. 13 Pour in jello strawberry jelly powder and mix well.
14. 14 Add the diced strawberries, scrape the bottom with a spatula, and stir to make all the strawberries evenly stick to the jelly liquid and remove from the heat.
15. Let it cool slightly, pour it into a tower mold, and put it in the refrigerator for two hours to set the shape.
16. Take a cup and place it on the bottom of the mold to demold.
Tips:1 The recipe can make a 18 cm pie plate.
2 The dough should be refrigerated and hardened when the pie crust is kneaded. It is easier to handle. It should be loose when placed in the mold to prevent it from shrinking during baking.
3 When making fillings, after adding cornstarch, keep stirring to prevent agglomeration (if there is agglomeration and particles, filter it and continue the operation).
4 You can make more dough at a time. If you don't use it up, put it in the refrigerator and keep it for about 3 days. If you put it in the freezer, it can be stored for 2 weeks to longer. Just let it soften at room temperature for 20 minutes before use.
