Light cheese apple pie
By VicentaLakin
This pie, made of apples today, can be used alone. Pie, cheese paste, apple chips, and the whole method of making and the last trick of almond sauce can be used alone. On this basis, many sweets can be changed: pumpkin pie, plum pie, peach pie, etc。
Recipe Recommendations
- low-gluten flour 160 grams
- butter 80 grams
- egg yolk 20 grams
- powdered sugar 30 grams
- salt 1/4 teaspoon
- milk 20 grams
- cream cheese 120 grams
- lemon juice 10 grams
- fine sugar 10 grams
- egg white 40 grams
- plain yogurt 40 grams
- cold water 100 grams
- Apple 2-3 a
- Moisture-proof powdered sugar a little
- apricot jam 20 grams
- pure water a little
- sweet and sour
- baking
- several hours
- ordinary
Steps for Light cheese apple pie
1
All materials are ready, and the material is presented in three groups: material on the left is sweet and sweet; material on the upper center is apple pie; and material on the right is cream cheese paste。
2
The three types are mixed with 80 grams of butter with frozen slices。
3
They are powdered in the form of their hands, and they are applied in the form of flat particles。
4
The egg yolk and milk are mixed into powder。
5
It's mixed with spoons or razors。
6
Take a skin bag, cut the base into a large skin film, wrap the face in a square in the middle of the skin, press it gently into a piece, freeze it in the fridge for more than 30 minutes, and then take it out hard for back operations。
7
The precipitous pasta is handled with the precipitous and creamed cheese paste; the precipitous: apples are washed, everything is cut in half, cut in a sharp knife into a thin one-and-two-millimeter piece of apple, which is authorized to be excavated before the slice or cut separately after the slice。
8
Apple slices and fine sugars of 20 grams, cool water of 100 grams in small pots, light fire heating, boiling to softened, transparent, cease-fire and naturally cooled。
9
Cream cheese paste production: cream cheese is taken early from the fridge and put back softly at room temperature; eggbaskets are sitting in hot water pans, cream cheese and 10 grams of fine sugar are mixed into the eggbains, all melted with hand-breeding and not granular; cheesebaskets are taken out of hot pots and dumped into yolk, raw yogurt, lemon juice, low-weather flour, mixed into yogurt cheese paste, and put aside。
10
Egg cleanness and fine sugar were electro-plugged into an eight-point state, lifting an egg beater, and the protein paste had a soft, big hook。
11
The protein paste mixed twice with yolk cheese。
12
The mixed cream cheese is smooth, lean and radiant; step 10-12 can be operated after the pies are baked)。
13
Now come baked skins: cold, hard skins are placed on the lasagna, and they continue to be covered with a mosaic on top and under, tumbled into a circle of about 0.3 to 0.4 mm thick, with a diameter of nine inches three to four centimetres。
14
Rolling up the skin with a scepter cane on the pied disc, first laying the inside of the plate, gently erecting the edges, gently pressing the top of the edge of the plate with a scepter cane, removing the excess skin; it can be filled with extra skins on the edge of the pied disc and not wasted; placing holes in the bottom of the scaffold with a meal fork to prevent heat during the roasting process; and relaxing for 10 minutes。
15
The skin is covered with tin paper, the face of the dusk is covered with pie skin, the paper is covered with scavengers, the middle of the pre-heated oven, the fire is 180 degrees, the fire is 200 degrees, and the oven is baked for 10-15 minutes; this step is to be shaped with pie skins and roasted to half the ground。
16
Five minutes later, the baking stones cooled slightly, removed tin paper and baking stones and painted a layer of eggs on the skin (outside the weight); re-entered the oven with a fire of 170 degrees and 200 degrees for two minutes; the aim was to form a protective membrane at the bottom of the skin that would isolate the moisture and humidity of the cheese。
17
Put the pre-made cream cheese in half-curricular skin and level the surface。
18
It is delivered to the oven with 180 degrees of fire, 210 degrees of fire and 20 minutes of roasting, at which point the cheese is eight-point ripe; the edge is solid and has micro-gold yellow, while the centre is still a little sticky。
19
Put soft and transparent apple sizes in pieskin and adjust the density to the size of the apple。
20
The pie with apple chips is sent to the middle of the oven with 170 degrees of fire, 210 degrees of fire and 10 minutes of roast。
21
The almond sauce is evenly mixed with a little pure water; it is more transparent than any other jam。
22
After the apple sent out the stove, the apricot was wiped evenly with a brush. On the apple blades, the evaporation of the pieces is prevented while they are brightened, with a small amount of glucose-resistant powder; the cold is cut for consumption and the freeze is kept for two days。Light cheese apple pie Make Tips
1. The production of apple pie appears to be cumbersome, but in a few parts it is obvious: the making of pie, the making of apple chips, the making of cream and cheese paste, the roasting of pie and cheese paste, the roasting of apple chips, the brushing of almond sauce. The temperature and timing of each part of the roast are adjusted to the actual conditions in the oven used。