Soft-centered custard pie, with a crispy pie crust and custard that tastes just like pudding, the perfect match for afternoon tea.

First, let's make the pie crust. Sift 195g of low-gluten flour into 135g of unsalted butter that has been fully softened at room temperature.

Crush with a scraper into small granules while pressing.

Mix 45 grams of cold water, 5 grams of granulated sugar, and 1 gram of salt evenly, then pour into the butter and flour.

Use a spatula to press and mix evenly until the batter forms a dough.

Divide the dough evenly into 2 parts.

Add 4 grams of matcha powder and continue to mix evenly with a spatula.

Knead until the color is even.

Cover the dough with plastic wrap and seal it, then refrigerate for 1 hour to let the dough relax.

While it is chilling, let's make custard. Take 2 egg yolks, 40 grams of granulated sugar, 12 grams of cornstarch, and 2 grams of vanilla extract, and add them in sequence, mixing evenly.

Add 200 grams of hot milk and mix well.

Then heat over low heat until it reaches a thick consistency.

Pour into a bowl, let it cool, then refrigerate. Remember to cover the surface with plastic wrap to prevent it from drying out.

Take out the matcha dough, sprinkle a layer of flour on the cutting board and rolling pin to prevent sticking, and first flatten the dough.

Roll it into a rectangle again.

Fold it in a three-fold manner.

Turn in one direction and continue flattening the dough with a rolling pin.

Fold it in thirds, and repeat this process two more times.

Then shape the dough slightly, cover it with plastic wrap, and refrigerate for 1 hour.

Pass the cooled custard through a sieve.

Then put it into a piping bag and set aside.

Take out the chilled matcha dough, cut out half first, and continue to refrigerate the other half of the dough.

Roll it into a square with a rolling pin, and remove the excess edges.

Use chopsticks to press and create marks dividing it into four equal parts.

Then cut it according to the way shown in the picture.

Squeeze custard into the small square in the lower left corner.

Then cover the small square in the upper right corner.

Press the sealed edge with a fork.

Like braiding, press one on the left over the one on the right to create the shape, and finally trim the edges with a cut to remove the excess.

Brush a layer of egg wash on the surface of the original dough.

Preheat the oven to 190℃ and bake for about 25-30 minutes.

Cover the matcha with a layer of aluminum foil for the last 5 minutes to prevent the matcha from changing color.

Shida faction, completed O(∩_∩)O

Crispy pastry crust, custard cream has a texture very similar to pudding.

The crust is crispy and soft, rich in flavor, a perfect match for afternoon tea.