Sweet pear pie(tian li pai )

Sweet pear pie

Introduction:

"Today's last super troublesome dessert. The reason why it's troublesome is that it's not proficient in taking photos and comparing recipes. The prescription refers to Jun Zhi. (weight: the original formula was 6-inch pie. I suspect I weighed more flour when weighing, resulting in a 6-inch pie and a 10 cm pie. )”

Production steps:

Step 1: weigh the raw material of pie skin.

Step 2: soften the butter at room temperature, add sugar powder, salt and milk powder.

Step 3: mix well.

Step 4: add the egg liquid.

Step 5: mix well.

Step 6: sift in low gluten flour. (I usually sift low gluten flour)

Step 7: cut and mix evenly.

Step 8: knead the dough and refrigerate for 1 hour to harden it.

Step 9: remove the frozen dough.

Step 10: Sprinkle low flour on the chopping board (or pad with preservative film), roll the dough into 0.3cm thick slices, and cover the slices on the pie plate.

Step 11: roll a rolling pin around the pie plate to cut off the extra skin.

Step 12: fork some small holes at the bottom of the pie to prevent bulging during baking. Let it stand and relax for 15 minutes before filling.

Step 13: the production process of cream pudding stuffing: < br > prepare materials and weigh them.

Step 14: pour all the stuffing ingredients into the bowl and stir thoroughly until there are no particles.

Step 15: heat the mixture over low heat, stir while heating until the mixture becomes thick, and then cool off.

Step 16: production process of sweet pear Pie: < br > wash the pears, cut them into thin slices, and soak them in brine to avoid discoloration.

Step 17: put the cream pudding stuffing into the flower mounting bag and squeeze it into the pie skin in a circle (this can make the stuffing evenly distributed, and the fresh-keeping bag can also be used without the flower mounting bag).

Step 18: decorate the pie with drained pear slices.

Step 19: preheat the oven 185 degrees, middle layer, about 30 minutes (original middle and lower layer, 200 degrees)

Step 20: after heating, brush a layer of sugar water on the surface (sugar: water = 1:2).

Step 21: the back of the baked pie.

Step 22: the finished product is delicious, but it takes a little time.

Materials required:

Low gluten flour: right amount

Powdered sugar: 40g

Egg: 15g

Milk powder: 2G

Fresh milk: 110g

Animal light cream: 100g

Corn starch: 25g

Butter: 60g

Egg yolk: 40g

Salt: 0.5g

Sugar: 40g

Note: many of the western style food is always changing. It takes a lot of time to prepare the raw materials, and the production process is relatively simple.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Tian Li Pai