Cube apple pie
By VicentaLakin
A flower apple pie was made the other day, and everyone loved it. Maybe I'm a perfectist and I think I can do better. Today, another edition has been produced and has been optimized in several places. Feel good, share. First, the flowers produced this time are more rigid and the products are more hierarchical. Secondly, I added cinnamon sauce to the pie, which raised the taste, which was more watery and smelly. Thirdly, I've been a little longer in the bakery, and the red and yellow color of the finished product has escalated the sense of pretense。
Recipe Recommendations
- low powder 250g
- butter 100g
- water 80ml
- sugar 15g
- salt 1g
- whole egg liquid appropriate amount
- Apple of 2
- lemon juice few drops of
- osmanthus sauce appropriate amount
- sweetening
- roast
- several hours
- ordinary
Steps for Cube apple pie
1
pump food: low powder: 250g, butter: 100g, water: 80ml, sugar: 15g, salt: 1g, whole egg fluid (for brushing): appropriate quantity
2
pumping required: apples: 2 (e.g., about 400 g each) to wash the apples. butter: 20g, sugar: 30g, lemonade: a few drops, cinnamon sauce: an appropriate amount。
3
We'll sift low powder with salt。
4
Cut the butter used in the skin into small pieces. Butter is unfrozen a little after it has been removed from the fridge and does not need to be fully softened. Add butter to sifted flour。
5
Use your hands to make a mixture into a coarse state of almond powder。
6
Add sugar for pieskin and continue to rub evenly。
7
Add water to the mixed flour, rubbing it into smooth noodles. Send it to the freezer for 30 minutes。
8
This is when we make pie. Get apples to the core and cut them into small pieces。
9
Put the butter used for the pie in the pot, and the small and medium fire heats up to melt。
10
Put the apples in, and the little fire goes up。
11
Fire apples for a while to a slightly deeper color, add sugar to the pie, and continue the small fire。
12
It'll be a little bit softer with the water. Pour it in the starch and fire it down。
13
A few drops of lemon juice, evenly mixed。
14
Scrambling apples and cooling them, with appropriate cinnamon sauce。
15
THE LOOSED NOODLES ARE REMOVED FROM THE REFRIGERATOR, DIVIDED INTO TWO PIECES, WITH A SKIN THAT IS SLIGHTLY LARGER THAN THE PIED SKIN (IF THE NOODLES ARE TOO STICKY, SOME LOW-POWDER-RESISTANT ON THE SCEPTER AND ON THE BOARD). THE SKIN IS ABOUT 0.3CM THICK. A PALETTE IS COATED WITH A LITTLE CORN OIL, AND THE SKIN IS FILLED INTO THE PALETTE, PRESSES THE BOTTOM AND THE SIDE, AND REMOVES THE SKIN FROM THE MOLD。
16
Put a fork in the bottom of the skin to prevent the drums from being wrapped in the bottom。
17
The other one is also thin, crushing patterns with cookies。
18
Fill the apples, fill them up。
19
Cover the bouquets of apples。
20
The finished apple pie will be set in place for 20 minutes, with preheat ovens, 180 degrees below, and a surface brush。
21
In the middle of the oven, 180 degrees, 40 minutes, to the surface, yellow and yellow. It's cool, cut and eat。
22
I've seen a delicious book called "Travelling the World for Apple Pie," and the little guy in the story wants to be an apple pie, but unfortunately the shopkeeper went fishing。
23
What if you can't get the material
24
Out of a quest for apple pie, the small master decided to travel around the world, find the best raw materials in the world and make the perfect apple pie。
25
A trip to leave just started。
26
On a slightly risky journey, small masters learn the language of many countries, and they also learn the exotic。
27
More importantly, she finally went through a lot of trouble to buy flour from Italy, eggs from French hens, cinnamon powder from Sri Lanka, milk from British cows, apples from Formont..
28
It seems that perfection is the tireless pursuit of every enthusiast, and I am no exception。Cube apple pie Make Tips
1. The timing and temperature of the oven should be adjusted accordingly. 2. Do not waste the edges, but make a small pocket pie. 3. As the amount of water consumed by flour varies, the amount of water used for pies should be increased or reduced as appropriate. 4. I do not like to eat too much sweetly, so that the sweetness of the sugar can be increased appropriately if you feel less sweet. 5. The small stylings of the cookie mould cover the fruit pie with as many contact points as possible and do not evacuate too much。