Cinnamon apple pie
By VicentaLakin
When the autumn wind comes up, I think of apple pies, soft pies and sweet apples, mixed with my favorite cinnamon tastes, baked, and watched the skins swell, and the smell of cinnamon and apples filled with houses, and smelling like a nice pot of red tea
Recipe Recommendations
- almond powder 60g
- fresh apples 3 only
- Sponge cake crushed appropriate amount
- sugar 45G
- cinnamon powder appropriate amount
- whole egg liquid appropriate amount
- high-gluten flour 60g
- butter 180G
- low-gluten flour 180G
- salt 3g
- whole egg 60g
- sweetening
- baking
- several hours
- ordinary
Steps for Cinnamon apple pie
1
Butter with a wide finger. Soften it
2
Softened butter with sugar
3
All the egg fluids added to the freezer are even
4
Send it to the white feather of butter
5
Add sifted flour and almond flour and mix them evenly
6
When mixed up, they put it up in the freezer for three hours
7
Fresh apple cut
8
Add sugar and cinnamon and make juice
9
I like to cook a little. It's a little caramel
10
Take out the cold skins, hit them thin with a stick on the operating mat with the powder, then sew them up to the size of the molds, light cover them and crush the extra ones
11
Use a fork in the bottom fork to prevent the pasta from baking as a drum。
12
Sponge cakes on the bottom, they're broken, they don't, they don't, they're just apples, but they're better
13
It's covered in apple chips, pouring in the water. Go on
14
The other half of the platinum is covered on it, ventilated and pressed with the face under。
15
Brush the whole egg fluid and draw stripes with a fork. A preheated oven of 180 degrees for 35-40 minutes
16
I made an eight-inch, two six-inch
17
Without a face-cut picture, it's always saliva with apples and wafflesCinnamon apple pie Make Tips
If there is a concussion in the baking process, the noodles are not loose enough, a little bit of the baking is fine, and the skin is used to make other pies, and extra flour can be kept in the freezer for a month。