Lemon rose apple pie

It's been a good weather lately, whether by the road or in the park, where flowers are red, grass is green, willows are budding, beautiful butterflies are dancing between the flowers, and nature tells us with all that spring is coming, love is this wonderful season. So today, after lunch, I got a little partner to have tea with me, and to avoid trouble, we made a lemon tea that both of us could drink, and then we made a lemon rose apple pie, a slag-skin, and a soft pie pie full of lemon-smelting, and then a sugar apple made of roses. Raw materials: (6 inches) Pumpkin: 80 g low powder, 40 g butter, 12 g fine sugar, 8 g egg yolk, 16 g cold water, 1/8 small spoon pie: Light cream 140 grams, lactation 1 spoon, eggs 2, sugar 40 grams, lemon juice 40 grams, lemon crumbs a small spoon, cheese 2 grams (no, if not yellower) apple flowers: one apple, white sugar 30 grams of surface decoration: roses with a little bit of shredding, rough sugar

Recipe Recommendations

Pie Skin: Low Powder 80 grams
Pie Skin: Butter 40 grams
Pie crust: fine sugar 12 grams
Pie skin: egg yolk 8 grams
Pipi: Cold water 16 grams
Pie Skin: Salt 1/8 teaspoon
Pie Filling: Light Cream 140 grams
Pie stuffing: condensed milk 1 tablespoon
Pie Filling: Eggs of 2
Pie Filling: Fine sugar 40 grams
Pie stuffing: lemon juice 40 grams
Pie stuffing: lemon crumbs a small spoonful
Pie stuffing: cheese powder 2 grams
Apple flower: apple one
Apple flower: white sugar 30 grams
Surface decoration: broken roses a little
Surface decoration: coarse sugar a little

sweetening
baking
an hour
senior

Steps for Lemon rose apple pie

(i) Production of pieskin: Low powder sifted with soft butter。

Add fine sugar。

It's kind of like corn paste。

The salt is mixed with cold water, the salt melts, and the egg yolk is added。

Add the mixed yolk to the plattered noodle pot。

Pressed in groups with a rubber razor and then covered with a membrane for one hour。

(ii) Production of apple roses: in the cold pasta, the apple roses are made, the apples are washed clean and cut into two pieces, the seed parts in the middle are removed and cut into a thin piece about a millimeter。

Cut apple chips are immediately placed in light lemonade or fresh water so as not to turn black。

A small amount of water is injected into the pot, 30 grams of sugar and 30 grams of honey are added, and then boiled down into apple chips for about a minute, making the apple soft。

The asphalt is extracted and then the kitchen paper is dried up。

Take five apple chips and set them right to left. Because apples are big and small, and when they're set up, they're big and small, and the apple roses that come out are more beautiful and real。

It starts on the right, it starts with a bit of a twist, and then it gets looser。

Roll it up, roll it up a little bit, make it a little plastic, and chop it up。

Do what you want. I figured out what was right for four, and I made 12 roses in one。

(iii) Production of finished products: refrigerated pies are removed with a separate top-down coating (which makes it easier to operate the skin) and a bit larger than the plate size。

And when it is made, it is compared with a pied disc, so that it is not too big, lest it be wasted and its skin too thin。

Tear off the film above, lift the skin with your hands, put it in the disc, sort it out a little bit, and press the excess edge。

To tear off the film and use a fork to put a little hole in the skin so that it can be effectively avoided in the baking process。

Get the oven preheated, 180 degrees, while you're on the pip. The preheating process is about 10 minutes。

Put the well-prepared skin in the pre-heated oven, which is about 20 minutes in the middle and lower floors, to the surface。

Baked pie out。

When we bake the pie, we'll make the pie. Combining all the pied material with a smooth mix and then sifting。

Put the good pie in the baked pie。

It's better to have pre-made apple roses in front of them, to consider the perfection of cutting blocks. I put them in four pieces, with three roses on each。

A pre-heated oven of 170 and 180 continues to be baked for about 20 minutes, until the pie is fully condensed. Because the fire is small and the space is high enough, the baked pie looks beautiful and has no focus。

The baked apple pie is taken out, and a proper amount of dried roses and sugar is spilled on the heart of the apple roses, adding the scent and shape of roses。