1. Preparation: Wash the pears, cut them into thin slices, and soak them in salt water to avoid discoloration; making pie crust: After softening the butter, add powdered sugar, salt and milk powder and mix well
2. Add egg liquid, mix well, mix the butter paste, add low-gluten flour
3. After kneading the dough, put it in the refrigerator and refrigerate for 1 hour until it is hard. Take out the refrigerated dough, sprinkle some low-gluten flour on the table to prevent staining, and then roll the dough into a thin sheet with a thickness of about 0.3CM; cover the sheet on the pie pan , Use a rolling pin to roll on the pie pan and cut off the excess pie crust
4. Tear off the excess pie crust. Fork some small holes in the bottom of the pie pan to prevent bulging during baking. Leave it to rest for 15 minutes and then fill in the filling
5.
Cream pudding filling production: Pour fresh milk. Animal whipped cream. Egg yolk. Sugar. Corn starch. Low-gluten flour in the pot. Then stir thoroughly until there are no particles. Heat the stirred mixture and stir while heating until the mixture becomes thick and cool off the heat.
6. Put the cream pudding filling into the piping bag and squeeze it into the pie crust (this will make the filling evenly distributed). Then drain the pear slices on the surface and bake them in the preheated oven. After baking, brush a layer of sugar water on the surface (sugar: water=1: 2)
Tips:1. There are many kinds of pies and pies made in my blog. Many students are curious why each kind of pies is different from pies. In fact, in many cases, you can decide which pie/tapi to use according to your preferences. For example, the pie crust of the sweet cherry pie can also be used as the crust of the fragrant walnut tart, but the taste of various pie/tappies is different. In addition, the water absorption of various pie/tape is different. If you are making a pie/tape with a large water content of the filling, you must choose a pie/tape with a low water absorption, like a puff pastry. Not suitable for making sweet cherry pie;
2. When cooking the pudding filling, heat it until it is thick. Don't cook it completely, otherwise it will be too dry. It will be inconvenient when you squeeze it into the pie crust in the next step;
3. Because the depth of the pie pans of various specifications is different, after making the pie according to this recipe, there may be too much filling of the pie crust or pudding. If there is leftover pie crust, you can freeze it and use it next time. Just put it in the refrigerator one day before use and thaw it. If the pudding filling is left, you can continue to cook it until it's fully cooked and eat it directly. If there are both leftovers, then make a few more pies;
4. Replace the pears with apples, it's apple pie.
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