Cooking Steps

1. 

   Step1:Soften the butter of the pastry. Add the low gluten powder and sugar powder. Rub them into granules by hand.

2. 

   Step2:Add the whole egg liquid of pie skin and knead it with hands.

3. 

   Step3:Rub into a ball. Cover with plastic wrap. Refrigerate for 20 minutes.

4. 

   Step4:Then make the filling. Cut the pears into small pieces. Put them into the pot. Add brown sugar and lemon juice. Cook over medium heat for 58 minutes. Turn them several times in the middle until the pears are soft and thick. Let them out of the pot.

5. 

   Step5:Place the pie in the middle of two oil papers. Use a rolling pin to roll thin. Take a cutting die or bowl with a diameter of 10cm to press out the round pie. The remaining dough is kneaded into a ball and rolled open and then cut. I made nine. The quantity will vary according to the thickness of the pie.

6. 

   Step6:Mix an egg with milk. Brush the edge of the pie with egg milk.

7. 

   Step7:Put in the pear stuffing. Fold the pie in half. Press the edge tightly. Press out the pattern at the edge seal with a fork. Use a knife to cut a small opening on the top for decoration.

8. 

   Step8:Brush on the egg cream and sprinkle with sugar.

9. 

   Step9:Bake for 25 minutes in a preheated 190 degree oven until golden.

10. 

    Step10:Finished produc

11. 

    Step11:Finished produc