Creamy and Passionate Mango Pie

Creamy and Passionate Mango Pie

Overview

If you only have low-gluten flour, butter, and eggs, and you still want to make a surprising snack~ you might as well try this. It’s simple, easy, and zero-failure. The key is that it tastes great! The creamy flavor is rich, the mango is soft and glutinous, and the pie crust is crispy and fragrant. Why is it a square pie? Aren’t they generally round? This~ Because I don’t have a special round pie plate with a loose bottom, I think it’s good to use the square plate that comes with the oven. It’s practical. You don’t have to buy a lot of special tools for baking. You can use common tools in life. Baking is fun, don’t make it a burden~

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Ingredients

Steps

  1. Make the pie crust first, soften the butter at room temperature, and poke holes with chopsticks.

    Creamy and Passionate Mango Pie step 1

  2. The rock sugar is beaten into powdered sugar through a juicer. I think the powdered rock sugar is better than the powdered sugar bought directly from outside. Firstly, it is clean. Secondly, the sweetness is moderate. Even if you add too much, it will not hurt your throat.

    Creamy and Passionate Mango Pie step 2

  3. Add a little salt to the low-gluten flour, mix well and set aside.

    Creamy and Passionate Mango Pie step 3

  4. Beat butter until slightly white and puffy

    Creamy and Passionate Mango Pie step 4

  5. Pour rock sugar into the whipped butter and continue to beat with a whisk evenly.

    Creamy and Passionate Mango Pie step 5

  6. Whip until puffy and whiter, and no powdered sugar can be seen in the bowl.

    Creamy and Passionate Mango Pie step 6

  7. One whole egg, about 50 grams, beaten well.

    Creamy and Passionate Mango Pie step 7

  8. Only use 35 grams of egg liquid to make the pie crust. Pour the egg liquid into the butter in two batches and continue to stir evenly until the egg liquid is absorbed. (The remaining 15 grams of egg wash will be used for brushing the pie crust at the end)

    Creamy and Passionate Mango Pie step 8

  9. Then sift in the flour

    Creamy and Passionate Mango Pie step 9

  10. Gently knead the flour and butter with your hands until they form small particles. Then knead it into a non-sticky dough. It will be very crumbly at first, which is normal, but it will be fine after kneading it for a few times.

    Creamy and Passionate Mango Pie step 10

  11. After kneading the dough into a ball, put the dough into a plastic bag and refrigerate it for 2 hours to allow the dough to blend better with the oil.

    Creamy and Passionate Mango Pie step 11

  12. One mango, peeled.

    Creamy and Passionate Mango Pie step 12

  13. Cut off the mango pulp along the core, and then cut the pulp into slices. Spare

    Creamy and Passionate Mango Pie step 13

  14. Take out the refrigerated dough. It will be very hard at first. Leave it at room temperature for 5 minutes to soften naturally. Then roll the dough into a large piece, about 4-5 mm thick. The area must be larger than the baking pan.

    Creamy and Passionate Mango Pie step 14

  15. First grease a baking sheet with butter to prevent it from sticking, then place the dough sheet on the baking sheet, use a rolling pin to roll it along the edge of the baking sheet and remove the edges.

    Creamy and Passionate Mango Pie step 15

  16. Use a fork to prick small holes in the baking sheet to prevent them from bulging while baking.

    Creamy and Passionate Mango Pie step 16

  17. Place the mango slices one after another, spreading them in two opposite directions to fill the gaps and arrange them evenly. There is no need to fry the fillings, the mango itself has a very good taste and is moderately soft and hard.

    Creamy and Passionate Mango Pie step 17

  18. Next, make the crust for the mango pie. Roll out the remaining dough into a rectangular sheet, which can be a little longer, and cut it into strips about 1 cm wide with a knife.

    Creamy and Passionate Mango Pie step 18

  19. First, lay the noodles diagonally in one direction and every 1 centimeter on the mango

    Creamy and Passionate Mango Pie step 19

  20. Then change the direction and lay out the noodles at intervals so that the noodles overlap and overlap, and remove the excess edges. I didn't braid the flower basket pie crust because I thought it would be too troublesome. It's easy and convenient to overlap it this way, and it's also very beautiful.

    Creamy and Passionate Mango Pie step 20

  21. Dip a brush into the remaining egg wash and brush it onto the pie crust, coating each piece. Preheat the oven for 5 minutes, turn the heat up and down, place the baking sheet on the lower shelf for 25 minutes, and then move it to the upper shelf for 4 minutes to help color.

    Creamy and Passionate Mango Pie step 21

  22. Take out the mango pie and decorate it with blueberries, cherries, or your favorite fruit~picture of the finished product

    Creamy and Passionate Mango Pie step 22

  23. The roasted mango is particularly fragrant and soft, and the taste is amazing! And the mango is very sweet after roasting, so I didn’t put sugar in the mango. Picture of the finished product

    Creamy and Passionate Mango Pie step 23

  24. Finished product picture.

    Creamy and Passionate Mango Pie step 24