Cream Kiwi pie

Cream Kiwi pie

Introduction:

Production steps:

Step 1: mix the softened butter, sugar and low gluten flour

Step 2: knead all the materials into even fine particles by hand, that is, crisp particles

Step 3: make the pie skin first: soften the butter at room temperature, cut it into small pieces, sift the flour, and then add the butter and sugar

Step 4: knead the butter, flour and sugar into fine particles (similar to corn kernels) with both hands

Step 5: add the broken eggs and knead them into dough. Don't over knead them. Just mix the ingredients evenly and make them into dough. Over kneading will make the baked pie not crisp. Refrigerate for 20 minutes and take them out for standby

Step 6: take out the refrigerated dough, cut it into the amount required by the mold, sprinkle a little flour on the chopping board to prevent sticking, roll the dough into a round piece slightly larger than the pie plate with a rolling pin, about 0.3cm thick, gently lift the dough, cover it on the pie plate, press the dough toward the bottom of the mold by hand, shape around, and then press the surplus dough around the edge of the mold with a rolling pin Cut off the skin

Step 7: use a fork to pierce holes evenly on the prepared pie skin to prevent the pie skin from bulging and deforming during baking. Let it stand for 20 minutes (you can also sprinkle some red beans on the pie skin to press the pie skin, put it in the oven for 180 degrees, take it out after 15 minutes, and pour out the red beans)

Step 8: wash kiwifruit, peel and cut into small pieces

Step 9: pour cream, sugar and corn starch into the container and stir well

Step 10: pour in the broken eggs, then pour in vanilla essence and stir well

Step 11: add the diced kiwifruit pulp into the batter and mix well

Step 12: pour the whipped cream Kiwi into the pie

Step 13: Sprinkle pastry evenly on the surface of filling

Step 14: bake in the oven at 180 degrees for 40 minutes until the pie is completely set and serve hot

Materials required:

Butter: 50g

Low gluten flour: 60g

Sugar: 30g

Egg: 25g

Kiwifruit: 150g

Fine granulated sugar: 30g

Cream: 65g

Corn starch: 5g

Vanilla extract: 1 / 2 tsp

Note: A: the thickness of the pie skin is determined according to personal preference and mold size, generally about 0.3cm. B: if the pie skin can't be used up, it can be wrapped with plastic wrap and frozen, then it can be made again after being taken out and warmed up. C: the pie skin can be baked in advance, or it can be baked together after being poured into the cheese paste, and the baking time should be adjusted accordingly. D: the fruit can also be replaced with other fruits If you like it, don't cut it too big. For fruits, don't use over cooked e: if you don't have a pie plate at home, you can use a pizza plate or cake mold instead

Production difficulty: Advanced

Process: Baking

Production time: half an hour

Taste: sweet and sour