Cherry pie
By VicentaLakin
Recipe Recommendations
- low-gluten flour 100g
- fine sugar 15 grams
- butter 50 grams
- egg yolk 8 grams
- cold water 25 grams
- sugar 60 grams
- corn starch 10 grams
- lemon juice 5 ml
- salt 2 grams
- fresh cherries 300 grams
- water 100 grams
- sweetening
- baking
- half an hour
- ordinary
Steps for Cherry pie
1
PUMPKIN: 100 G OF LOW-BANDED FLOUR, 15 G OF FINE SUGAR, 50 G OF BUTTER, 8 G OF EGG YOLK, 25 G OF COLD WATER, SALT 1 G OF PIE: 300 G OF FRESH CHERRY, SUGAR (25 G + 35 G), CORN STARCH, 10 G OF WATER (FILTERED JUICE), 100 G OF SALT, 5 ML OF LEMON JUICE2
Baking: mid-level, 190 degrees baked, yellow on the skin of pies, softly (approximately 25-35 minutes) I'm not sure3
Cherry pie production: 300 grams of fresh cherry wash off the core。4
Add 25 grams of sugar and cover it for more than two hours。5
Picked cherry, filtered juice. Dry rinsing of cherries aside。6
Add cold water to the filtered juice, so that it weighs up to 100 grams and becomes juice。7
Add corn starch, salt, lemon juice, and the remaining 35 grams of sugar, evenly mixed。8
The 5th-step mixture is heated and conflated until it boils into a dense state. Cooked juice when it's hot on dry cherries, cooled。9
Pumpkin production: Flour and sugar sifted into the basin with soft butter。10
The butter and flour were wiped out completely with their hands and the state of the corn flour。11
The combination of egg yolk, cold water, salt is even and the salt is completely dissolved。12
Pour mixed yogurt into the flour in step 8。13
Scratch it gently. (c) Refrigerated pasta in refrigerators for more than four hours (if not enough, at least one hour)。14
Refrigerated and good noodles are taken out, thin。15
And cover the thin pieces on the pied discs, and roll through the pied discs with a crutches, and cut off the extra sides。16
Remove the redundant corners。17
There are holes in the base of the palette fork to prevent the bottom from blowing up。
18
Put it in a pre-heated oven, mid-level, 190 degrees baked, to a soft yellow skin on the skin of pies, with a soft spot (approximately 25 to 35 minutes). After the roasted leather cools, fill it in。