Recipe: Sweet mulberry pie

Home Cooking Recipe: Sweet mulberry pie

Notes:

In the past two days, the mulberry stalls at the doorstep are overwhelming, 10 yuan and two big boxes. If you buy more, you will want to be a party to eliminate it. Fang Zi refers to the sweet cherry pie of Jun, which is to replace the cherry with mulberry. After cooling, put it in the refrigerator and eat it again. It is very comfortable to be cool and cool. . . Reference component 6 inch one

Ingredients:

Steps:

  1. Wash 300 grams of fresh mulberry, add 25 grams of sugar, cover and marinate for more than 2 hours. (I marinated for one night, less than 40 grams of juice)

  2. Marinated mulberry, filter out the juice. The mulberry that drains the water is placed on standby.

  3. Cold water was added to the filtered juice to make the weight 100 g, which became juice water.

  4. Add cornstarch, salt, lemon juice, and the remaining 35 grams of sugar to the juice. Stir well and heat and stir until it boils to a thick state. Heat the boiled juice on the mulberry that drains the water and cool it.

  5. Make a pie: Flour and sugar are sifted into the pot and softened butter is added.

  6. The butter and flour are thoroughly chopped by hand and kneaded into a state of coarse corn flour.

  7. Mix the egg yolk, cold water and salt evenly to dissolve the salt completely. Pour the mixed egg yolk into the flour.

  8. Gently knead the dough. Rinse the dough in the refrigerator for more than 4 hours (if the time is not enough, refrigerate for at least 1 hour).

  9. The refrigerated dough is taken out and sliced. Cover the sheet on the plate and roll the plate with a rolling pin to cut off the excess edge. Remove extra corners. Use a fork to fork some holes at the bottom of the dish to prevent the bottom from bulging when grilling.

  10. Put in the preheated oven, the middle layer, 190 degrees baking, until the surface of the pie is yellowish, the texture is crisp (about 25-35 minutes). After the baked pie is cooled, fill in the filling.

Tips:

1. When making mulberry stuffing, if you don't have time to marinate, you can add fresh mulberry to the sugar and put it in a small pot to boil. You can get the juice immediately. But after cooking, the taste will be different from fresh ones. 2. Adding lemon juice to the mulberry stuffing is because the filling must have enough acid to have the proper flavor. Can be omitted if you don't like it. 3, in order to prevent the bottom of the pie after baking is not flat, you can put a few pieces of pressing stone at the bottom or other heavy objects resistant to baking. 4. This pie dough is characterized by poor water absorption and a crisp mouthfeel, so it is suitable for this stuffing with a large moisture content, and the skin will not become wet due to absorption of moisture. However, it is recommended to fill in the fillings as much as possible before serving. 5. The egg yolk is added to the ingredients of the pie dough, and the taste is better than the general pie. If you feel that the eggs left after the egg yolk are not handled well, you can use 15 grams of butter instead of 8 grams of egg yolk.


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