Chestnut beef diced salty pie

2024-04-23 13:33:03 440

The autumn wind is rustling and the weather is getting colder. Unconsciously, my hands are reaching into my pockets, enjoying the warm sun. The yellow leaves on the branches were blown away by the autumn wind overnight, covering the ground like a yellow carpet. I like autumn because it is a season of abundant harvest, and all the hard work of the year yields the most in this season< Br>

Details of ingredients

Low gluten flour125 grams
butter63 grams
Whole egg mixture35 grams
steak150 grams
Cooked chestnut kernels80 grams
onion80 grams
Fresh milk25 grams
whipping cream 30 grams
Cream cheese 25 grams
salt3 grams
black pepper a little
Cold water30 grams

Technique

difficultybeginner
workmanshiproast
tastesalty and savory
timeThree hours

Steps to make Chestnut beef diced salty pie

1. Pipi ingredients: 63g butter, 125g low gluten flour, 10g whole egg liquid, 2g salt, 30g cold water
2. Pipi making: Put low gluten flour and butter into a container and mix in a bowl
3. Grab and pinch with your hands until the oil powder is mixed into loose particles
4. Mix the whole egg mixture, water, and salt together, and stir to make the egg milk mixture
5. Add the egg and milk mixture to the flour
6. Scraper stirring fusion
7. Use your hands to pinch and form a ball to fully blend the liquid and powder.
8. Wrap the prepared dough in cling film and refrigerate for 1 hour in the refrigerator
9. Internal filling material: 150g steak, 80g onion, 80g cooked chestnut kernels, 80g black pepper, a little salt
10. The time to relax the dough is now for filling. Cut steak and onion into 1cm sized particles, remove the pit from hawthorn and cut it into small pieces, and break chestnuts into small pieces.
11. Put butter into the non stick pot
12. After melting, add beef cubes and stir fry until color changes
13. Put the other ingredients of the filling into the pot and stir fry until fragrant for about 2 minutes
14. Add a little salt and stir fry evenly, then turn off the heat
15. Sprinkle a little high gluten flour on the cutting board and place the loose dough on the cutting board
16. Roll out a round cake that is one circle larger than the pie plate
17. Place the dough into the pie tray and press along the inner circle of the tray to ensure that the dough fits snugly without leaving any gaps
18. Use a rolling pin to roll out the excess pastry
19. Use a fork to insert several rows of small holes on the pie to facilitate ventilation and prevent bulging.
20. Lay a piece of tin foil on top of the pastry, and extend the edges to organize and fit it together
21. Place a plate of beans in the preheated oven
22. When baking pies, you can make egg and milk mixture: egg mixture 25 grams fresh milk 25 grams animal light cream 30 grams cream cheese 25 grams black pepper a little bit
23. Mix the egg and milk mixture together and stir well
Bake medium layer at 24.180 degrees for 15 minutes
25. Take out the tin foil and beans together, heat 170 degrees Celsius and 160 degrees Celsius, and continue baking for about 10 minutes. Color the surface.
26. Spread the filling all over the pie plate
27. Drizzle with egg and milk mixture
28. Sprinkle mozzarella cheese on the top
29. Immediately transfer to the oven at 180 degrees Celsius and bake over high and low heat for 22 minutes in the middle layer
30. Once the surface of the mozzarella cheese is covered with a golden layer of skin, it can be baked.
31. Finished product drawings
32. Finished product drawings
33. Finished product drawings