raisin layer pie
By MeggieWalker
Crispy aroma is not greasy
Recipe Recommendations
- low-gluten flour 220 grams
- high-gluten flour 30 grams
- butter 230 grams
- raisins 250 grams
- fine sugar 80 grams
- water 400 ml
- starch 12 grams
Steps for raisin layer pie
1
Mix 40g of butter with flour, sugar, and salt to soften at room temperature, add to flour and knead until smooth dough.
2
Pour in water, knead into a slightly hard dough, wrap it in plastic wrap, and place it in the refrigerator to chill and relax for 20 minutes.
3
Roll out the relaxed dough into a rectangle (about three times the length of the butter slices and slightly wider than the butter slices).
4
Remove the frozen and hardened butter slices, tear off the fresh-keeping bag, place them in the middle of the dough sheet, and fold in half on both sides towards the middle. Put your hands along one end of the dough sheet to drive out air bubbles in the dough sheet.
5
Then roll it into a rectangle, fold the four-folded dough sheet into the middle (for a round of four-fold) and wrap it with plastic wrap. After refrigerating and relaxing for 20 minutes, wrap it with plastic wrap. After refrigerating and relaxing for 20 minutes, roll it into a rectangle with a thickness of about 0.3 cm.
6
Boil raisins and 250ml of water in a pan, and cook over low heat for about 5 minutes. Melt the starch into 40ml of water, pour into the cooked raisins, continue to cook over low heat, and constantly stir until thick. Add the fine sugar, salt, and butter, and stir until the butter dissolves and the fine sugar dissolves and cools.
7
Cut the meringue into a rectangle, about 10*17cm, and use a fork to open the vent on the meringue.
8
Place the raisins in the middle of the meringue, leave about 1.5cm wide on all sides and brush with egg liquid on all sides.
9
Gently press around the meringue to allow the two layers of meringue to stick together.
10
Gently swipe a few times on the dough, across the dough, deep and relax for 15 minutes.
11
Put it into a preheated 200° oven and bake for 25 minutes (brush with egg liquid for about 10 minutes).
12
Done and out of the oven.raisin layer pie Make Tips
Make the meringue quickly or the butter will melt. If the butter melts (the dough is soft), place the dough in the refrigerator and freeze it slightly.