New version of Mushroom Pie

Dough: Soften the butter until it can be pressed, then beat evenly with an electric mixer at high speed;

Add fine granulated sugar and mix on medium-high speed until well combined;

Beat the eggs, weigh and add 10 grams of whole egg liquid, and mix evenly;

Sift in the low-gluten flour and mix with a spatula until well combined and there is no dry flour remaining;

Use your hands to form the dough into a ball, place it in a plastic bag, slightly flatten it, and refrigerate for about half an hour to relax.

Bake the pie crust: Preheat the oven to 170°C with both top and bottom heat.

Roll out the pie crust in a resealable bag to a size with a radius about 3 cm wider than the pie pan; Tips: Chilled, rested pie crust is relatively firm and has a matte surface without any shine from oil.

Cut open the plastic bag and transfer the pie crust into the mold;

Press the edges of the pie crust all around so that the crust sticks to the mold, with the edges slightly higher than the mold.

Prick the bottom of the pie crust with a fork to prevent it from puffing up during baking;

Place it on the middle rack of the oven and bake at 170°C with both upper and lower heat for about 18 minutes, until the surface of the pie crust turns slightly golden, then take it out and let it cool for later use.

Heat oil in a pan, add the ingredients to be stir-fried and cook until soft, then add salt and black pepper (last time I crushed that black pepper, so I bought a new bottle, again from Haoshi Hui). Stir until blended, then plate!

Then mix the tart filling ingredients together, place the tart crust in the tart pan, put in the sautéed ingredients, pour in the tart filling, put it in the oven at 180 degrees for 35 minutes (preheat the oven for 5 minutes beforehand), let it cool, remove from the mold, and eat! Delicious!