Mulberry pie
Ingredients: low-gluten flour
Recipe Recommendations
- low-gluten flour 80g
- butter 30g
- sugar 10g
- water 20g
- milk 50g
- light cream 50g
- cream cheese 50g
- eggs 30g
- lemon juice 5g
- milk fragrance
- baking
- three-quarters of an hour
- simple
Steps for Mulberry pie
1
Make pie skins: After the butter is softened at room temperature, add low-flour and sugar, and rub with both hands until evenly blended. The evenly blended flour looks like coarse corn flour.2
Add water to the dough and place it on a chopping board to relax for 15 minutes. (Making pie stuffing during this time)3
Roll out the relaxed dough into thin dough sheets, spread the rolled dough sheets on a 6-inch pie plate, gently press the dough sheets with your hand to fit the pie plate, roll over the pie plate with a rolling pin, and grind off the excess dough sheets.4
Make pie stuffing: Put all ingredients into a food processor, crush and stir into a uniform, particle-free paste.
5
Baking: Use a fork to make small holes in the bottom of the pie crust to prevent the pie crust from bulging during baking.6
Pour in the pie paste until 90% full, place in the lower layer of the preheated oven (180 degrees C), 35 minutes, until the cheese is solidified, remove and cool.7
After the grilled cheese cools, squeeze mulberry jam (or other favorite jam) on the surface
8
Slice: Make afternoon tea or breakfast.Mulberry pie Make Tips
Baking uses full power under the heat and half power on the heat, which can crispy the pie crust and prevent the baked pie from sinking. I prefer to take out the pie plate after roasting it, then heat it to 180 degrees and bake it for 5 minutes. The pie skin will be more crispy. Cut off the excess pie crust and bake it into biscuits at full power (180 degrees, 15 minutes)