Seasoning of strawberry pie with shortening: salt, powdered sugar, strawberry pie with shortening
A shortening: 30g of high gluten flour, 20g of softened butter, 20g of chopped almonds, 5g of chopped peanuts, 10g of powdered sugar
Step 1: After the butter is softened, add the powdered sugar and beat well. Add powdered sugar and beat well, then add gluten flour, mixed nuts and mix well, knead into a ball with your hands and wrap into plastic wrap, place in freezer for later
B Pie Crust: 120g fresh strawberries, 1/2 egg, 40g milk, 40g melted butter, 25g sugar, 10g high gluten flour, 1/4 tsp salt
Step 2: Add sugar and beat well after butter is softened. After the volume of expansion, add the low gluten mix, and then slowly add a little water to knead into a ball with your hands, wrapped in plastic wrap and placed in the freezer for at least half an hour
Crunchy Strawberry Pie
The third step of the pie crust hardened after refrigeration, the board pad a piece of plastic wrap, put the pie crust, and then covered with a piece of plastic wrap, with a rolling pin across the plastic wrap will be the pie crust rolled out thinly into the mold with a toothpick or a fork forked on the small holes. Place the pie in the mold with a toothpick or fork and make small holes. Bake in a preheated oven at 180 degrees Celsius for 20 minutes on both high and low heat, until the crust is coated in color.
C Strawberry Filling: 60g low gluten flour, 40g softened butter, 10g sugar, 30ml water
Step 4: Wash the strawberries, pat dry with paper towels, and slice them into bite-sized pieces. Butter melted in water, add milk, sugar, salt and mix well, sugar melted and added gluten flour whisked well, this time the liquid is thicker
Step 5 add eggs, diced strawberries and mix well that is to become the strawberry filling. Take the shortcake out of the fridge at this point and gently break up the shortcake with your hands
Step 6: Pour the strawberry filling over the piecrust about an eighth of the way full, then sprinkle the shortcake with an even layer of shortcake. Place in the oven and continue to bake at 180 degrees for 30 minutes or until the filling is cooked and the top is golden brown
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