A lasagna apple pie

1

It's a thousand layers of soccer, and it's a lot of powder

2

The sweets, salt and flour are evenly mixed, and the butter used for flour is placed in it for softening (about 40-60 minutes at room temperature of about 20 degrees)。

3

They will be covered with butter, cut into small blocks, evenly clothed, placed in double-skinned membranes, with some space around them, so that they can be softened。

4

Butter softened (squeezing with hands), first smudged with flour blends, gradually blended together, then mixed with water into a noodle

5

In about 15 minutes, you can rub your face in a smooth face, wrap it directly with a shampoo, and put it in a freezer for 30 minutes

6

Scratch the butter with a stick

7

It's a piece, it's easy to wrap it in. When it's ready, put it in the freezer。

8

When it's time to take out the dough, put some powder on the board, make a pizza, and it's size enough to wrap a butter chip

9

Take out the butter chips and put them in the middle of the pie skin

10

Crush up and down, wrap the butter up and down, smooth the air out

11

I'll wrap it up on the right and right. Butter's all covered

12

Cover it up and put it in the fridge for 20 minutes

13

Time's up, take out the noodles, flat and flat

14

The left, the left, the left, the left, the left, and the left

15

Then the middle folds, and the folds of the covers。

16

Packed the film and placed it in the fridge for 20 minutes to make it fully relaxed, so that the first fold of the blanket is completed. It is time to repeat the 13-16 steps and fold the covers two more times, and it's basically in shape。

17

In the meantime, you can prepare apples, peeled cedars, apples, about 340 grams

18

If you don't stick it up, put it in apples and white sugar, and you'll be out soon

19

Waiting for the cider to slightly change, the starch water (mixed earlier) and the fried。

20

When the apples are thicker, the fire will rise。

21

Take out the last turpentine, soak the powder, and beam it into a rectangular shape of about 0.3 cm thick。

22

Split the pie into two, cut the edges, as one of them

23

One knife in one piece of pie, divided into four pieces on average

24

Two. In the apple. Not too full

25

The other two little pies were covered in turn on the skin with the pie, with a four-sided seal。

26

The top of the surface is brushed with egg fluids and slashed with two blades. Just show the apple pie here, don't scratch too deep. Repeat 23-26 steps and make two more pies. The oven is preheated 200 degrees in advance, placed in the middle of the fire, baked for 15 minutes, and the apples' surface is yellow。

27

It's finished

28

It's delicious

1. The butter has been taken from the freezer and needs to be softened at room temperature; if stored in the refrigerator, it can generally be used directly. 2. Butter melts easily, so making puff pastry requires a cold environment. Keep the dough refrigerated frequently during the process. When rolling, if butter leaks out, place it back in the refrigerator immediately; if necessary, freeze it for a short while. 3. When rolling, try not to roll back and forth repeatedly, as this can cause tearing and butter leakage. Roll into a rectangle as quickly as possible each time. 4. If bubbles appear during rolling, prick them with a toothpick. 5. The aforementioned puff pastry can also be used to make tart shells or other pastries. If you make a large batch, you can roll it out on a thin layer of flour, wrap it in plastic wrap, and freeze it; thaw it when needed.