meringue grape pie
By VicentaLakin
Recipe Recommendations
- Thousand layers of meringue dough a
- raisin filling 1 part
- whole egg liquid appropriate amount
- raisins 140g
- fine sugar 45G
- salt 1/8 teaspoon
- butter 8g
- water 120ML
- corn starch 6G
- lemon juice 8ml
- milk fragrance
- baking
- an hour
- senior
Steps for meringue grape pie
1
Ingredients for raisin filling
2
Dissolve 6g of corn starch in 20ml of water and set aside
3
Put 120ml of water into the pan
4
Put 140g of raisins into the pan
5
After boiling, continue to cook on low heat for 5 minutes,
6
Add the blended cornstarch paste
7
Continue to cook over low heat, stirring constantly until it becomes sticky, turn off the heat.
8
add the butter
9
Add fine sugar
10
add salt
11
add lemon juice
12
Stir until butter and sugar are completely melted. Cool backup
13
Roll the one-layer meringue dough to a thickness of about 0.25cm, cut into 4 rectangles of the same size, and make a pie every two slices.
14
Use a fork to make small holes evenly in one piece to prevent the dough from bulging during baking
15
Add half of the raisin filling and pay attention to leave a width of 1.5cm around the dough
16
Brush a layer of whole egg liquid around the dough
17
Cover with another piece of dough
18
Gently press around the dough with your hands
19
Brush a layer of whole egg liquid on the surface of the dough
20
Use a sharp knife to make three cuts on the surface of the dough, reaching deep into the filling, relax for 15 minutes, and place it in a preheated oven at 200 degrees C for about 25 minutes.
21
Fresh out of the oven
22
finished product