Sweet pear pie recipe-Chinese Food-best chinese food recipes-cooking food

Sweet pear pie

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Ha ha. I'll meet you as promised. It's updated in the early morning of Monday ~ ~ ~ although it's just stopped once, I haven't seen you for a long time. I didn't feel like I had been traveling for a week. What's the matter? Can you help me explain? -) I have been in a hurry to reply to your messages and notes in the past two days. But it's easy to make mistakes when you're busy. If you miss someone's answer, you must tell me. Especially those who ask me questions. And the comment at the back of the article. The previous one won't reply for the time being. From today on, let's talk about ~ ~ ~ today's sweet pear pie. It's very fragrant. It's not complicated to make. It's just to be careful - to make it beautiful, you have to cut the pears thin and even. It's time to test the swordsman~

Cooking ingredients

100g low gluten flour (paipi):100g

25g low gluten flour (cream filling):25g

25g corn starch:25g

pear one:one

amount of salt water:moderate amount

amount of sugar water:moderate amount

Cooking Steps

Step1:Soften the butter. Add sugar, salt and milk powder and mix well.

Step2:Add the egg mixture. Stir well.

Step3:Well mixed butter paste.

Step4:Add low gluten flour.

Step5:After kneading the dough, refrigerate it for 1 hour until it is hard.

Step6:Take out the refrigerated dough. Sprinkle some low gluten flour on the table to prevent it from sticking. Then roll the dough into a thin sheet about 0.3cm thick.

Step7:Cover the pie plate with flakes. Roll it around with a rolling pin. Cut off the extra pie plate.

Step8:Tear off the extra pie. Fork some holes in the bottom of the pie plate with a fork to prevent it from bulging when baking. Allow to rest for 15 minutes before filling.

Step9:Pour fresh milk, animal light cream, egg yolk, sugar, corn starch and low gluten flour into the pot. Then thoroughly stir until no particles are present. Heat the mixture. Heat and stir until it thickens. Let it cool off the fire.

Step10:Put the cream pudding stuffing into the mounting bag. Squeeze it into the pie skin in a circle (this will make the stuffing evenly distributed). Then arrange dried pear slices on the surface and bake in preheated oven. After putting out the oven, brush a layer of sugar water on the surface (sugar water = 1-2).

Cooking tips:1. There are many kinds of pagodas and pies in my blog. Many students wonder why each kind of pagoda and pie is different. In fact, in many cases, you can decide which Pie / TAPI to use according to your preference. For example, the pie skin of sweet cherry pie can be used as the tower skin of thick walnut pagoda. However, the taste of each pie / tower skin is different. In addition, the water absorption of all kinds of pies / taps is different. If you want to make a pie / tower with a large amount of filling water, you must choose a pie / tappet with a small water absorption. It's like a thousand layers of pastry. It's not suitable for making sweet cherry pie. 2. When cooking the pudding filling, heat it to a thick consistency. Don't cook it completely, or it will be too dry. It's not convenient to squeeze it into the pie. 3. Because the depth of various pie plates is different. After making the pie according to this formula, there may be too much pie skin or pudding filling. If you have any leftovers, you can freeze them and use them again