Cherry pie
By VicentaLakin
The cherry cans that were made during the first two days of a particularly large cherries, are today ready for pie, each cherries season is particularly short, and can be made at the top of the cherries, and it's good to eat them when they are not there. This time the pies are lazy, they're not made of soccer, they're made of flycakes. It's so sweet, but it's so oily, you have time to make your own cocoon instead of flycakes。
Recipe Recommendations
- Raisin Flavor Cake 2 bunk
- Canned cherries 100 grams
- egg liquid 10 grams
- sweetening
- baking
- an hour
- ordinary
Steps for Cherry pie
1
Preparation material。
2
Take out the jar and pour out the juice from the jar。
3
When the pie peels out, the room temperature softens。
4
Growing with a crutches. Cut out the rule rectangular with a knife。
5
Draw a full egg fluid on the edge of rectangular chips. Cut the cut down part by the length of the four sides of the rectangular shape and cut out four pieces around the rectangular shape。
6
Put the cherry pie on the rectangular skin。
7
The remaining corners are then woven in turn and the long strips are woven into a web of cross-sections. Press the interface gently。
8
Prepare full egg fluid. A full egg fluid is brushed on the well-built pie surface for 20 minutes。
9
The oven is 175 degrees, mid-level, about 20 minutes。