This crisp strawberry pie has a crisp and delicious outer layer, delicate filling, sweet strawberry and almond aroma, which makes one bite down, and lingers on the cheeks with endless aftertaste. If you dont have strawberries at home, you can replace them with apples and other fruits. Almonds can also be replaced by nuts such as walnuts and peanuts. Its a great Christmas party dessert. Its the happiest thing to share the sweet taste with friends.
Food Material List
1After softening 40 grams of butter, pour in low gluten flour and 10 grams of granulated sugar. Rub the butter and flour with your hands until they are even. Mixed flour should look like cornmeal.
2Add water to the flour, knead the dough, and let it relax for 15 minutes on the board.
3Roll the loose dough into thin sheets. Cover the rolled face on the pie plate.
4Press the mask gently with your hand to make it close to the pie plate. Roll over the pie plate with a rolling pin and cut off the excess patches.
5I made three little pies with extra face. Put aside the prepared pie.
6Cut almonds with tools and set aside.
7After softening 20 grams of butter, add 25 grams of granulated sugar and mix well.
8Pour in 30 grams of high gluten flour, then add almond crushed, knead into dough.
9The kneaded dough is frozen in the refrigerator until hard. Take out the frozen dough and rub it with your hands. It becomes a granular crispy almond.
10Fresh strawberries are washed and peeled and cut into small dices.
1120 grams butter is heated to melt in water. Add milk and 25 grams of fine sugar and salt. Stir well. Add 10 grams of high gluten flour. Beat into a turbid mixture with an egg beater.
12Add eggs and stir well.
13Pour the diced strawberries into the mixture, stir well, and the strawberry filling is ready.
14Use fork to fork several holes in the bottom of the pie to prevent the pie from bulging when baking.
15Pour in the strawberry filling and sprinkle the pastry with prepared almond crisps.
16Preheat the oven, place the pie plate in the middle of the oven, bake at 180 degrees for 35 minutes or so, until the crisps are golden and the strawberry filling solidifies inside.
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