Almond Cream plum pie(xing ren nai you xi mei pai )

Almond Cream plum pie

Introduction:

"The skin of Prunus mume is purple black and the flesh is amber. It looks very attractive. The smell of prune is fragrant, the meat is thick, and the taste is sour and sweet. Fresh Prunus mume is rich in iron, phosphorus, potassium and other minerals, as well as vitamin A and a lot of cellulose, but does not contain fat and cholesterol. Therefore, Prunus mume is a very delicious and healthy fruit, which has many benefits for the elderly and children. Usually, sour and sweet fruits, such as apples, yellow peaches, oranges, etc., are very suitable for making snacks! Through their catalysis, it can not only give the food the fresh aroma of fruits, but also neutralize the greasy feeling of butter! Ximei is no exception. For today's "almond cream plum pie", I used xiaogelumei's all-purpose TAPI formula. The filling is simply almond cream made of almond powder and butter, with sliced fresh plum in the middle. It's not complicated to do, it's quite satisfying to eat!! The skin is crispy and loose. It's beautiful! The filling is rich and mellow, with the sweet and sour freshness of Ximei. It's perfect! A delicious snack recommended by five stars! (the following quantity can make two pies with a diameter of 17-18cm) "

Production steps:

Step 1: prepare all the materials in a;

Step 2: mix low gluten flour with sugar powder and salt in advance, and sift twice;

Step 3: the butter does not need to be softened. Take it out of the refrigerator and dice it;

Step 4: put into powder mixture;

Step 5: mix well with scraper or cutter until there is no dry powder. If you really don't have tools, you can use your hands directly, but it's faster;

Step 6: add eggs;

Step 7: add clear water, ice water in summer;

Step 8: with a scraper, press and fold them to form a ball. This can be a dough, do not over operate the dough;

Step 9: put the dough on the fresh-keeping film, flatten it and wrap it, then refrigerate it in the refrigerator for more than 1 hour;

Step 10: wait for the relaxation time, and we'll make the filling: soften the butter and mix it with an egg beater until smooth. Add fine granulated sugar, stir evenly, until the sugar basically melts and the color turns white slightly;

Step 11: break up the eggs in advance, and then add them into the butter paste in several times. Each time, wait until the last egg liquid and butter are completely mixed before adding the next time;

Step 12: until the last two completely mixed evenly;

Step 13: add the sifted almond powder;

Step 14: add rum and mix well;

Step 15: put it into a flower mounting bag, or cover it with plastic film and keep it in cold storage;

Step 16: after the Prunus mume is washed, dry the surface and remove the core;

Step 17: slice Prunus mume, not too thin;

Step 18: after the dough is relaxed, take it out. Lay a piece of baking paper on the table, and the bigger one is better. Take the right amount of dough and put it on the oil paper, then cover the surface with a layer of oil paper;

Step 19: use a rolling pin to roll it into a thin sheet about 3mm thick. The thin sheet should be thicker in the middle and thinner around. In addition, its diameter is 5 ~ 7cm larger than that of the finished product. When I baked a 17cm pie, I took half of the dough and rolled it into a 22cm skin;

Step 20: preheat the oven 190 degrees. In the middle of the crust, poke some small holes with a fork;

Step 21: squeeze the almond cream. Note that only the part with the hole in the middle is squeezed here, and do not squeeze the stuffing around;

Step 22: put on the sliced prune;

Step 23: fold the pie skin inward to make it feel like a cabbage box;

Step 24: put into the preheated oven, middle layer, heat up and down, 180 degrees, bake for 35 minutes until the surface is colored. Bake immediately after the oven, brush a layer of butter on the surface (can also be omitted);

Step 25: transfer it to the airing net with a large shovel;

Step 26: cool completely, sprinkle with powdered sugar and cut it open....

Materials required:

Fermented butter: 140g

Low gluten flour: 210g

Egg yolk: 8g

Sugar powder: 4G

Salt: 2G

Water: 37G

Almond powder: 50g

Egg: one (gross weight about 55g)

Butter: 50g

Rum: moderate

Fine granulated sugar: 30 ~ 40g

Fresh prunes: right amount

Note: 1. When making skin, cut butter into small pieces and mix with flour in hard state. If the weather is hot and softens very fast, it can be put in the refrigerator to freeze and harden before mixing; 2. The dough can be formed into a dough, do not over operate the dough; 3. After the butter and sugar powder in the filling are mixed, they should be stirred until the sugar melts, so that the oil and water will not separate; 4. When mixing the egg liquid, they should add a small amount of egg liquid for many times, and each time they have to wait until the last egg liquid is added After the liquid is completely absorbed by the butter, add it to the next time; 5. This method does not need any mold, and the irregular rolling of the pie skin does not have much to do with it, so the operation is relatively simple; 6. The main purpose of screening almond powder is to ensure that it does not have large agglomerated particles, and it does not require that the almond powder must be very fine, and the coarse taste is better; 7. Do not squeeze too much stuffing, or it will overflow in the end 8. The specific baking time should be adjusted according to the actual situation, until the pie skin is cash yellow and the flavor is very strong.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: other

Chinese PinYin : Xing Ren Nai You Xi Mei Pai