♪ Golden sweet apple pie ♪
By VicentaLakin
Recipe Recommendations
- Pie Skin: Butter 80g
- eggs one
- fine sugar 50g
- low-gluten flour 250 grams
- Pie stuffing: unsalted butter 50 grams
- white granulated sugar 30 grams
- Apple 3 only
- lemon juice 1 tablespoon
- sweetening
- roast
- an hour
- ordinary
Steps for ♪ Golden sweet apple pie ♪
1
(b) soften 80 g butter with 50 g fine sugar, with an egg-beater to enable it to decompose
2
(b) Add dispersed egg fluids and stir up to sugar
3
screening of 250 g of low-banded flour
4
(a) Smuggle it evenly and rub it in a noodle; seal it with a membrane and put it in the fridge for 30 minutes
5
in the process of cold storage, apple pie can be made, 50 g salt-free butter can be melted into the pot, white sugar added, and evenly mixed until sugar is integrated into the crumbs
6
(b) Scrambling to softened apples, adding lemonade, evening and cooling
7
(b) Two thirds of frozen pasta will be taken out of the base of the pie and will be laid on the protective membrane with a cane to the thickness of approximately 3 mm
8
Cover it with palettes, and close and flat edges with small holes
9
When the bottom of the skin is finished, the cooled apples fall down and spread
10
(b) To continue to flatten the rest of the dough, to cut it into a symmetrical noodle, to stagger it onto the material, and finally to coat the egg fluid
11
(b) 210 degrees of preheat for 5 minutes, 190 degrees of fire, 210 degrees of fire, medium level, 25-30 minutes of bakery
12
It'll be fine until apple pie's surface is golden