1. First soften the butter at room temperature, pour in low-gluten flour, mix it with the butter evenly, and knead it into a coarse grain shape by hand until the dry powder is basically invisible.
2. Then pour powdered milk, sugar, salt, ice milk, and egg yolk in sequence.
3. Knead the ingredients evenly with your hands to form a smooth dough. If you are a novice, you can replace the egg yolk with 30g whole egg liquid, so that the pie crust is better shaped when rolling the noodles.
4. After kneading the dough, put it in a fresh-keeping bag and put it in the refrigerator to relax for more than 2 hours or overnight.
5. Take out the loose dough and squeeze it with your palm. In order to prevent sticking, you can sprinkle some hand powder under the dough. Then use a rolling pin to roll into a thin crust, about 3mm. Try to make it rounder according to the size of the pie.
6. Gently pick up the dough and place it on the pie pan and press it by hand to make the pie completely fit the mold, and then manually remove the excess dough along the shape of the pie pan.
7. Use a fork to poke some small holes in the paved dough to prevent the dough from swelling during the baking process.
8. Preheat the oven at 190 degrees, and sprinkle some red beans on the paved dough to avoid expansion and deformation of the dough. (I don’t have a stone for baking the pie shell here, so I use red beans instead), then put it in the oven and bake for 10 minutes. .
9. After the pie crust is set, turn it to 160 degrees and bake it for 20 minutes.
10. Stuffing part: Take two egg yolks and beat them up with eggs.
11. Add 10g of cornstarch to the egg liquid and stir evenly with egg extract until it is completely smooth.
12. Pour the passion fruit juice into the basin and mix it evenly again. I prefer the sweet and sour taste of passion fruit. Of course, you can also replace it with other fruit juices.
13. We then heat the milk, add the milk to the milk pot, add 38g of sugar, stir and heat until the sugar is completely melted and the milk is slightly boiling.
14. Slowly pour the heated milk into the egg liquid, a little bit, and slowly pour while stirring. The milk is very hot and be careful to blanch the custard into egg drops.
15. In order to make this taste more delicate, I will sift it again with a mesh sieve.
16. Pour the stirred egg yolk milk into the milk pan, turn on the minimum heat and heat while stirring until the milk becomes thicker and smoother, then remove from the heat immediately.
17. After the heated milk comes out, quickly leave the fire and sit in ice water, and cool it over the ice water. Stir continuously to accelerate the heat dissipation during the process, otherwise it will form a layer of milk skin.
18. Then we put it in a piping bag and put it in the refrigerator. This can be stored for a week.
19. The baked pie crust is packed with freshly made fillings. This pie crust is very crispy, so after baking, be sure to let it cool before using it.
20. We finally make the mango pie to decorate and cut the mango into thin slices.
21. To form a circle of mango slices from small to large, the slices are staggered outwards to form a petal-like small flower center and put on it, and then fill it with large mango slices, circle after circle. , Just like a large slice of mango cauliflower.
22. If you feel that the shape of the huazhan can't be mastered, you can also cut the mango into small pieces and place it evenly on the surface, which is still delicious and beautiful.
Tips:1. When baking the pie crust, there must be stones or beans to hold it down, otherwise it will swell and deform
2. Do not put the heated milk into the custard at one time, but a small amount, and pour it slowly
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