Sweet apple pie

1

Let's start with pie skins. Butter and low-banded flour are set aside on the mats, scratched to the oil with their hands, and the powder merges into a big powder

2

Then we mix salt, cold water, whole egg fluid

3

It's pouring into the oil and powder mix, squeezing it

4

And gently rubbing the powder into broadly integrated liquids, covering the film, placed in the fridge, 60 minutes in freezer

5

In the process of freezing pie skins, you can make apple pits. Sugar and water boiled into syrup until the bubbles rose

6

Add butter and boil it up

7

Down into apple blocks and apple mud

8

The fire boils slowly until the apple is so transparent

9

Put corn starch and water into water starch and mix it evenly in the pot

10

Cooked apples are slightly thick

11

Add cinnamon powder, raisin, lemon juice evenly and put cooler back

12

This is to take out the frozen pies, rub up some sticky high powder on the mat, and turn the dough into a circle bigger than the pie

13

Put the skin in the pied disc, press it with your hands around it and tie it to it

14

Use a cane for the extra pie

15

Put a row of holes in the leather at the bottom with a fork on the oil paper

16

Put a plate of rice or beans in the oven, mid-level, 180 degrees for 15 minutes

17

It's time to bake pie skin to make almond souffles. We mix all the almond soufflants, grab the powder with our hands, mix the oil into a big powder

18

Fill in a well-built apple, lay out as much as you can and spread almonds evenly on the surface

19

Put it in the oven, mid-level, 180 degrees, 25 minutes

1. This is a basic dough made by kneading flour and water, so when making the dough, do not over-knead after adding liquid ingredients to prevent the dough from developing gluten. 2. No need to soften the butter in advance. Take it directly from the refrigerator; it should not leave a mark when pressed with a finger. If the ambient temperature is above 20°C, place the butter, flour, and water in the refrigerator to cool before proceeding, otherwise, the softened butter will become sticky and clump. 3. It is best to choose crisp green apples or Red Fuji apples. The freshness of the apples determines their water content; if the apples are not fresh and have not softened after boiling, add an appropriate amount of water. 4. After baking, do not remove it from the mold immediately; wait until it has cooled slightly before demolding, as the texture is crispier once it has cooled.