Cranberry apple pie
By VicentaLakin
a small, 6-inch, two-person tea is enough ~ materials: pie skin: 30 g butter, 70 g low-weather flour, 10g egg fluid, 15g fine sugar: apple 1, 4g butter, 23g fine sugar, 2g lemonade, 30g wine cranberry caramel: 4g water, 10g fine sugar face decoration: lasagna
Recipe Recommendations
- butter 30g
- low-gluten flour 70g
- egg liquid 10g
- fine sugar 15g
- Apple one
- lemon juice 2g
- Cranberries in wine 30g
- water 4g
- crispy grains appropriate amount
- sweetening
- roast
- several hours
- ordinary
Steps for Cranberry apple pie
1
Pumpkin first: the butter room softened and then the fine sand was added. Sugar
2
It's even
3
Scan low-banded flour
4
Spread it with your hands
5
Add egg fluid
6
Quite flat, and squeezed in a bag for an hour
7
Wash the apple and go to the core. Cut it into Ding
8
Start making caramel: pouring the fine sugar and water into the pot
9
The fire is hotter than the color
10
The butter is fully melted and plattered
11
Pour appledeen into the pot
12
Add lemonade and sugar
13
I'll make a little fire till the apple gets soft and the soup is thick
14
When the fire's off, add wine to the cranberry
15
Smuggle it evenly
16
It's a thin sheet. It's bigger than the pie
17
Cover the face on the pie
18
Squeeze the skin under the plate and bend the skin of the edge into the interior
19
With a fork all over the bottom
20
And then you put the skin in the middle of the preheated oven, 180 degrees, 10 minutes
21
Checkout
22
Put the pre-made material in there
23
On the surface, a proper amount of soufflé
24
Send it back to the oven. 180 degrees, 10 minutes
25
You'll get out of the oven and then you'll get rid of itCranberry apple pie Make Tips
1. The skin noodles, if frozen in the fridge for too long, will become harder and can then be taken out with a hand rubbing, softening and then moving back; 2. When you get to caramel, you have to heat it up and turn it off, or it'll be easy to scrape it; 3. My pallet is 6 inches and the weight of the material is just enough