Cooking Steps

1. 

   Step1:Make the almond crispy first. After butter is softened, add sugar and stir well.

2. 

   Step2:Pour in flour and chopped almonds. Stir.

3. 

   Step3:Knead the dough. Then put it in the fridge and freeze until it's hard. It took me about 20 minutes.

4. 

   Step4:Take out the frozen dough and rub it with your hands to make it a crispy almond.

5. 

   Step5:Make another pie. After butter softens slightly, pour in low gluten flour and sugar. Knead constantly.

6. 

   Step6:This is the flour after mixing.

7. 

   Step7:Add water to the flour. Knead the dough and relax for 15 minutes.

8. 

   Step8:Roll the dough into thin sheets. About 0.30.5cm thick.

9. 

   Step9:Cover the pie plate with the rolled dough (I used the movable bottom pie plate for demoulding convenience, and wrapped a layer of tin paper on the bottom). Press it gently and smooth it. Then roll it on the pie plate with the rolling pin. Cut off the redundant dough from the edge of the pie plate. Then use a fork to poke some holes in the dough.

10. 

    Step10:And finally the filling. Wash the strawberries and cut them into pieces.

11. 

    Step11:Butter and water evenly stir well after heating. Then pour almond flavor (no more). Add milk and egg and stir evenly.

12. 

    Step12:Add high gluten flour. Mix well.

13. 

    Step13:Add in the strawberries. Stir to a paste.

14. 

    Step14:Pour the strawberry paste into the pie plate.

15. 

    Step15:Sprinkle with almond pastry. Then put it in the middle layer of the preheated 180 degree oven. Heat up and down for about 35 minutes. The strawberry stuffing can be out of the oven after it solidifies.

16. 

    Step16:Let it cool when it's out of the oven. Then take it out and cut it into pieces. In order to look good, the surface can also be decorated with strawberries.