Strawberry Pie
Ingredients (make 2 whole pies)
Strong flour (50%) 150g
Cake flour (30%) 90g
Almond powder (20%) 60g
Butter (60%) 180g
Granulated Sugar (15%) 45g
Water (30%) 90g
Total dough weight: 615g
Custard cream (Pastry cream) 200g
Strawberry 20~30pieces
Products
If you are not sure how to use RS201, please check the video on our YouTube channel.
Prepare the fillings:
Cut fresh strawberries and slice into 4-5mm slices.
- Mix up all ingredients until it fully combined. *Make sure not to mix overly.
Shape it into the square, wrap it up with plastic wrap, and chill it in the fridge overnight.
- Set the Upper Roller just above the dough and start rolling out.
Change the thickness gradually and keep rolling out the dough until 5.0 mm.
Flip the dough upside down to prevent it from sticking to the sheeter board.
Flour the sheeter board and dough as needed.
- Once rolled, trifold the dough and then roll out again.
Trifold and wrap it up and refrigerate it for 30~40 minutes.
- Repeat step 2-3 for two times. Whenever you start to roll out the dough, turn it 90° and roll it out.
- For the last lamination (sixth fold), roll out the dough until 2.5 mm.
Wrap it up and refrigerate it for 50 minutes.
- Cut the dough into a round about 18cm (7″). Pique the dough using a fork.
- Spread the custard cream over the centre of the dough.
Place the strawberry on top of the custard cream.
- Ensure that the fillings are not completely covered, and fold the dough by about 3 cm.
- Bake at 200℃ for 40 minutes.
* Depending on the type of oven, time and temperature will differ.
- Serve, and enjoy!
