Beat the egg yolk, add water and mix gently.
The butter is cut into pellets of about 1.5 cm and left to soften at room temperature. Stir with a squeegee until no particles. Do not stir too softly.
Sift the low-gluten flour and mix the butter and flour with a squeegee. Mixing method: use a squeegee to cut from the two o'clock direction to the 7 o'clock direction; back to the two o'clock direction, then cut to the 8 o'clock direction; then back to the two o'clock direction, cut to the 7 o'clock direction. This is cut 8 times. The cutting method of the scraper: beveled, the blade is as vertical as possible. Then turn the basin 90° clockwise in the left hand and cut it 10 times in the same way. At this point, you can see that the butter and flour are roughly cut into granules, and then cut 8 times (do not turn the pot). Then use a spatula to copy the flour from the bottom a few times, so that you can't see the dry powder. The mixed low-gluten flour and butter are close to the coarse-grained cheese powder. The main points in this step: 1 Do not press the butter and flour, do not stir when cutting 2 The action of the cut is fast, the butter softened at room temperature can not withstand the grinding (the speed of breaking the eggs before scrambled eggs) If the action is slow, the final particles will be very thick.
Pour in the egg yolk solution. Mixing was carried out by the method in the third step.
The dough was integrated with a squeegee and wrapped in plastic wrap to make a square with a thickness of 2 cm. Put it in the refrigerator for more than 5 hours.
Spread the plastic wrap or sprinkle the dry powder on the chopping board. After the dough is taken out of the refrigerator, put it for 2 minutes, then gently press it with a rolling pin, then move the rolling pin down one space, press it again until it is pressed down; press it from the middle; the dough turns 90° Then press down from the middle and press it upwards after finishing. The dough is pressed in all four directions and the dough begins to soften. At this time, quickly spread the dry powder on the surface of the dough, and push the dough from the middle to the outside. If you have a thickness of 2.5 mm, don't smash it. Tear off the plastic wrap on the bottom of the pad (I'm licking the skin, always padding the cling film on the chopping board, it's more convenient to pick it up later, it's not easy to stick the bottom). Pepi's butter content is high, it softens quickly in the summer, the movement is slow, and the pie will become very sticky and soft at the end, and it is difficult to push into the mold. So the speed of pushing is faster.
After you have finished, move the pie to the mold (I first use the rolling pin to 'hang' the pie, put it into the mold). The technique is better. It is also possible to directly transfer the two pieces of the hand to the mold.
Push the pie into the mold.
Press gently with your fingers to fit the suede and the mold.
Roll the mold over the mold and remove the edge.
Gently press the edge portion of the suede again to fit the edge to the mold.
Put the bottom into the baking paper and pour it into the heavy stone. The role of the heavy stone is to prevent the base from arching during the baking process. Even if you use a fork to fork a lot of holes at the bottom, you still have to use heavy stones to suppress it (the blueberry pie does not need to use a fork to get out of the hole)~~PS: The cutting method of baking paper: take a baking paper pad in advance Under the mold, use the pen to lean against the edge line above the mold, spread out 2 cm and circle a circle, cut it along the line, and then cut a 2 cm hole every 1.5 cm vertically and put it into the pie. After the end, you will see the cuts stick to the pie and stand up, then pour into the heavy stone.
Bring to the oven and bake at 180 ° C for 30 minutes.
Then make the almond filling: the butter softens at room temperature in advance and can be easily pressed out with a finger. Pour the sugar and mix it with a squeegee.
Pour into the egg mixture three times. Stir with a hair dryer. Once mixed once, pour it again.
Pour low-gluten flour and almond powder and mix well with a rubber spatula.
Use a spoon to pour into the finished mink and smooth the surface.
Sprinkle with almond slices.
Send to the oven. Bake at 170° for 40 minutes.