Apple Pie(ping guo pai )

Apple pie method:

Ingredients for apple pie:

A baked crispy bun,

Three apples,

50 grams of cinnamon powder,

100 grams of buttercream,

Dry starch 50g,

It's crispy. 140 grams of sugar,

A little refined salt,

Half a lemon.

Apple pie making steps:

① Wash the apple, peel and seed, cut into small pieces and set aside.

② Put buttercream, apple, sugar, salt and cinnamon powder into the vessel and cook for 3 minutes.

③ Add a little water to mix well, pour into the material and thicken.

④ Hook up the ingredients and pour them into the crispy bun.

⑤ Cut the crisp into strips, cover the apple pie, rub with the yolk paste, put it in the microwave oven and bake for about 10 minutes.

Apple Pie

Apple pie originated in Eastern Europe, but now it is a typical American food. Apple pies come in all shapes, sizes and flavors. The shapes include freestyle, standard two-layer and so on.

Flavors include caramel apple pie, French apple pie, breadcrumb apple pie, sour cream apple pie, etc. Apple pie is a common dessert in American life. It is a representative of American food. Apple pie is also a staple food, many teenagers like to eat, it is simple and convenient, but also nutritious.

In foreign countries, many families regard it as a staple food, which can not only fill the stomach, but also save a lot of money. It is a very convenient food.

Apple Pie

Apple pie originated in Eastern Europe, is also a common dessert in American life. Apple pie can come in various shapes, sizes and tastes.

The common ones are caramel apple pie, French apple pie, apple crumb pie and sour cream apple pie. It is easy to make and the price of raw materials is low.

There is a saying about apple pie - "like apple pies". This allusion comes from the postwar America. Due to the lack of materials, hardworking mothers can only make the cheapest apple pie and put it neatly in the cupboard so that their children can have dessert happily. Later, this metaphor was used to describe the orderly arrangement of objects.

Production method 1

Pastry

Flour 150g

Oil 30g

Salt 3 G

Water 90g

It is made by kneading evenly

Crisp heart

Flour 150g (medium gluten flour 60g + low gluten flour 90g)

Lard 90g

It is made by kneading evenly

3. Put the pastry bag on the pastry heart, roll it open, fold it three times, then roll it open, fold it three times, then roll it open, fold it three times, then roll it open

Note: This pastry is three times larger than the last one. The original amount can make 12 pastries

Filling method

Two and a half big apples, peeled and seeded, sliced about 0.5cm thick.

Mix in 1 / 4 cup sugar, 1 / 4 cup brown sugar, 2 tbsp lemon juice, 1 tbsp salt. Preheat oven at 375 ℃ (~ 180 ℃).

Divide the pie skin into two parts, roll each part thin, spread one part on the bottom of the pie plate, press it gently with hand to make it stick. Pour in the stuffing, and brush a little water on the edge of the pie skin.

Lay the second piece of pie skin on the top, compact the joint of 2 pieces of pie skin, and remove the redundant side feet.

Pierce the hole with a knife, ventilate, brush the egg liquid, put it into the oven and bake it. About 45 ~ 50 minutes.

Production method 2

How to make pie

1. Dissolve the salt in water. Take out the butter from the refrigerator without rewarming. Cut it into squares about 2.5cm long and put it into flour to make its surface covered with flour.

2. Add salt water, mix well, and put into the refrigerator to relax for more than 1 hour.

3. Take out the frozen dough, roll it into a rectangle, fold it from 1 / 4 of each side to the middle, and then fold it in half to complete a 4 fold. Pay attention to keep the pie skin at low temperature. When rolling and folding, a small amount of thin noodles can be used, but not too much, otherwise the taste of the finished product will be affected.

4. After 3 times of folding, the dough will be refrigerated for more than 30 minutes.

Filling method

5. Peel and core the apple and cut it into small cubes. Put the diced apple, sugar and lemon juice into the pot to boil. At first, there will be more juice. Slowly boil until the water becomes thick and dry. When the apple is golden and translucent, turn off the heat. Add cinnamon powder and mix well. If you don't like cinnamon powder, you can leave it.

6. Note: the more water boil less attention to stirring, lest boil coke.

Apple pie

7. Take out the frozen pie skin, roll it to 2mm thick, then cut it into 16 pieces larger than 4-inch pie plate, and refrigerate for 15 minutes.

8. Take out the pie skin, put it on the heart-shaped pie plate, and press it to make the pie skin and pie plate combine closely.

9. Sprinkle the sponge cake crumbs on the pie skin, and then add the apple stuffing.

10. Cover the apple stuffing with another layer of pie skin, knead the edge with the lower layer of pie skin, and press the edge of the mold by hand to cut off the extra dough.

11. Coat the edge of the pie with egg liquid to make the edge of the pie stick well. Use a small mold to cut a small leaf from the rest of the pie skin and decorate it with apple pie.

12. Brush the egg liquid on the surface of the pie skin, put it into the oven preheated to 200 ℃, middle and lower layers, heat up and down, and bake for about 25 minutes.

Production method 3

Pastry

Flour 150g

Oil 30g

Salt 3 G

Water 90g

It is made by kneading evenly

Crisp heart

Flour 150g (medium gluten flour 60g + low gluten flour 90g)

White oil 90g

It is made by kneading evenly

Put the pastry bag on the pastry heart, roll open, fold three fold, roll open, fold three fold, roll open, fold three fold, roll open, fold three fold, roll open

Note: This pastry is three times larger than the last one. The original amount can make 12 pastries.

Filling method

2 and a half large apples, peeled and peeled, sliced about 0.5cm thick. Stir in 1 / 4 cup white sugar, 1 / 4 cup brown sugar, 2 tbsp lemon juice, 1 tbsp salt.

Oven preheat 375 ℃ (~ 180 ℃)

Divide the pie skin into two parts, roll each part thin, spread one part on the bottom of the pie plate, and press it gently to make it stick.

Pour in the stuffing and brush a little water on the edge of the pie skin.

Lay the second piece of pie skin on the top, compact the joint of 2 pieces of pie skin, and remove the redundant side feet.

Pierce the hole with a knife, ventilate, brush the egg liquid, and bake in the oven for about 45 ~ 50 minutes.

Making tips

1. The apple becomes soft. If you want the effect of toughness, please reduce the baking time.

2. Add a biscuit baking tray under the pie plate to collect the spilled juice.

3. Please keep the pie skin as low as possible during operation. If the dough becomes soft and the butter shows signs of melting, send the dough to the refrigerator immediately.

4. It's better to use a heavier walking hammer to make crisp snacks. Generally, the small rolling pin at home is not convenient.

5. The rest of the pie skin can be baked into small crispy strips, which is also delicious.

6. Due to the good sealing of the pastry, the stuffing still has a high temperature when it is just out of the oven, so attention should be paid to prevent scalding when eating.

Nutrients

Energy 1771 kcal

Protein 1.6 g

Fat 93.6 G

Carbohydrate 239.67g

Folic acid 50.4 μ G

Dietary fiber 9.6 g

Cholesterol 153 mg

Vitamin a 78 μ G

Carotene 160 μ G

Thiamine 0.48 mg

Riboflavin 0.16 mg

Nicotinic acid 1.6 mg

Vitamin C 32 mg

Vitamin E 16.96 mg

Calcium 67 mg

Phosphorus 115.4 mg

Potassium 961.5 mg

72 mg sodium

Magnesium 36.9 mg

58 mg

Zinc 2.39 mg

Selenium 0.96 μ G

Copper 0.54 mg

Manganese 0.36 mg

Main efficacy

Apple is sweet and sour with high nutritional value and therapeutic value. It is known as "doctor's first medicine", "all-round healthy fruit" or "general practitioner".

Food culture

Apple pie originated in Eastern Europe, but now it is a typical American food.

Longitude: 104.06573486

latitude

Chinese PinYin : Ping Guo Pai