Sweet Mulberry Pie
Overview
How to cook Sweet Mulberry Pie at home
Tags
Ingredients
Steps
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Pour a little water from the pickled mulberries into a bowl, and then add some water to make the total amount of pickled mulberries and clean water reach 100 grams. Add 20 grams of sugar and 10 grams of cornstarch and stir evenly.
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Pour the water in the bowl into the pot and heat it. After slowly heating, the water in the pot will become thick.
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When the water in the pot thickens, pour in the mulberries and stir evenly.
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Take out the fried mulberries and let them cool down naturally. Or you can put it in the refrigerator for 1 hour to quickly cool down.
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Add the softened butter at room temperature to the caster sugar and low-gluten flour and knead it into a granular shape with your hands.
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Add about 72 grams of water.
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Knead into a buttery dough and refrigerate for at least an hour. This amount can make an 8-inch fruit pie.
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Take out the refrigerated dough and divide it into two pieces, one large and one small.
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Use a rolling pin to roll the larger dough into a large round cake slightly larger than an 8-inch pie plate, then place the dough into the pie plate and press the edges with your hands.
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Cut off the excess dough with a rolling pin.
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Use a fork to insert vent holes evenly in the pan
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Pour in the fried mulberry pulp and let cool.
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Roll out the other small piece of dough into a large piece. Roll it out a little thinner. Cut into strips of even width.
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Interlace the strips of noodles and place them on top of the pie. Also use a rolling pin to cut off the excess dough
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Brush the surface with egg wash and bake in a preheated oven at 190 degrees for about 35 minutes. The power of each oven varies, and the time and temperature are for reference only. It is recommended that you always go to the oven to check when baking to avoid over-baking. What's more important is to know the temperature of your own oven.
