Someone is coming over to eat, so I rushed to prepare after I got off work. Now that the fresh strawberries are on the market, they will be brightly colored, and they will take a box and think of the dessert at night. Pie is an important dessert and can also be used as a staple food. If you like baking, be sure to try it once. Especially the practice of Melaleuca is a certain difficulty, but every baking enthusiast has to learn, there are ever-changing applications in baking. Make Danish bread, Portuguese egg tarts, butterfly cakes and other snacks. Melaleuca is a difficult point in making Melaleuca. The principle of production is to wrap the butter with the dough and fold it to form a layer of skin-butter-skin. During baking, the moisture in the dough is vaporized by high temperature, and the dough expands under the impact of water vapor to form a layered pastry. Wrapped oil can also be replaced by Maggie. Because Maggie has a high melting point, it is not easy to melt during folding and is easy to handle. But Marjlin's taste is not as delicate as natural butter, and it doesn't look like butter. Therefore, the products made with Ma Qilin are not very popular. The disadvantage of using butter is that the butter is easy to soften at room temperature and is easy to leak. Therefore, each step must be placed in the refrigerator for a period of time during the production process.
Apply thin powder on the case, place the dough on the chopping board and knead it into a rectangle
Place the butter flakes in the middle of the rectangular dough
Flip a section of the rectangular patch over the butter
The other end is also folded over and the two ends are crushed to death. In this way, the butter is completely wrapped in the dough.
Turn over the dough and close the mouth
Use a rolling pin to make a rectangle again
Like we stack quilts in the morning, fold the sides to the middle and fold them in half. After folding, put it in the refrigerator for 20 minutes.
The refrigerated dough is taken out and rounded again into a rectangle
Repeat step 7 and fold it up again. Refrigerate for 20 minutes
After refrigerating, pry open again, repeat step 7 again, and then open into a rectangle. A total of 4 folds and 3 times during the entire production process
After peeling off the dough, cut out a circle, put it into the pie plate and make the bottom, and cut the remaining strips into 1cm width. Wash and slice the fresh strawberries, add the sugar and cornstarch, and mix well to make the strawberry filling. Use a fork to insert small holes in the bottom of the pie to prevent the bottom from blowing. Pour the strawberry filling, flatten it, and sew the surface with the cut strips. Brush the egg mixture around the bottom and bond the long noodles to the bottom. Put a layer of egg liquid on the surface
Relax for 20 minutes and put in a preheated oven for 200 minutes and 35 minutes. (If it is not slack, the meringue will shrink when grilled.)
The effect of adding 5 grams of sugar to the skin is to increase the ductility of the dough and cannot be omitted. Don't underestimate it because of the small amount. Be patient when making, don't be too strong when you are licking, to prevent the butter from running out of the dough. More than a few times of refrigeration, no harm. The above amount can be used to make a 10-inch layer. If you don't finish the pie, you can put it in the refrigerator and store it for about 3 days. If placed in the freezer, it can be stored for 2 weeks to longer. Allow to soften for 20 minutes at room temperature before use. When the strawberry filling is mixed, it will come out. It doesn't matter. It will solidify when it is baked.