Apple cheese
By VicentaLakin
The online search saw how the skin was made, and it was very good, simple and basically zero. I didn't use low-banded flour as required, and it worked very well, but there was no rise, but the fragrance, the intubation, and the apples, so I could call this apple omelet. It's delicious. It's recommended. (Main material is skin; auxiliary material is internal)
Recipe Recommendations
- sweetening
- roast
- an hour
- senior
Steps for Apple cheese
1
find a preservation box and sift 100 g flour in it。
2
add 1g salt and 15g sugar. blend. add an egg yellow。
3
Fall into melted butter。
4
Cover the lids up and down and move around, combining flour with yolk and butter. Open the lid and even the face。
5
Load the fresh bag, and fold it into a ball. Put the fridge in a freezer for half an hour。
6
It's time to do the internals. The way I'm doing it is easy to put all the stuff in the feed together, except apples, evenly。
7
Apples go to the skin, nuclei to the thin。
8
In half an hour, the skin was frozen, divided into 10 small pieces (which I forgot to take pictures), and a small piece of it was put into the mold, and it was slowly pressed with its thumb. It's been piling up the whole mold, so it's sort of smooth. With a fork full of holes。
9
After all, go to the middle of the oven, 170 degrees, and bake for 10 minutes。
10
In 10 minutes, take it out and pour it into the mixed interior. Put it in the apple chips. Then into the middle of the oven, 170 degrees, 20 minutes。