1. Prepare the required materials. Low-gluten flour (125g), powdered sugar (40g), butter (50g), egg yolk (2), papaya (1), light cream (100g), white sugar (15g)
< p>2. Soften the butter in the greenhouse and add powdered sugar.3. Add low-gluten flour.
4. Then knead into coarse bread crumbs.
5. Add two more egg yolks.
6. Knead the dough with your hands until smooth, cover with plastic wrap and refrigerate for 30 minutes.
7. Dust the egg tart mold with dry powder.
8. Take out the refrigerated dough.
9. Divide the dough into small pieces of about 13 grams. (It can be determined according to the size of your own mold)
10. Roll the small dough into a small round.
11. Put it into the mold.
12. Press the edges and bottom with hands.
13. Make all the dough in sequence.
14. Use a small fork to make some small holes in the middle to prevent expansion due to heat.
15. Make all the pie bases, preheat the oven to 200 degrees, place it on the middle shelf of the oven for about 18-20 minutes, and bake until it starts to color. (Observe the color change of the pie bottom along the way to avoid burning it)
16. Take out the baked pie bottom and flip it upside down to remove it from the mold.
17. Peel and remove the seeds from the papaya.
18. Cut into small dices.
19. Put the diced papaya into the pie base.
20. Add 15 grams of sugar to whipped cream.
21. Put the cream into a piping bag, squeeze it on the papaya, and then sift the cocoa powder.