Crispy grape pie(su pi pu tao pai )

Crispy grape pie

Introduction:

"A pie made of Melaleuca pasta"

Production steps:

Step 1: ingredients of raisin filling

Step 2: dissolve 6G corn starch in 20ml water

Step 3: put 120ml water into the pot

Step 4: put 140g raisins into the pot

Step 5: after boiling, continue to cook over low heat for 5 minutes,

Step 6: add the corn starch paste

Step 7: continue to cook over low heat, stirring constantly until thick, turn off the heat.

Step 8: add butter

Step 9: add sugar

Step 10: add salt

Step 11: add lemon juice

Step 12: stir until the butter and sugar are completely melted. Cool and reserve

Step 13: roll the thousand layer pastry dough into about 0.25cm thick, cut it into four rectangles of the same size, and make a pie every two pieces.

Step 14: prick some small holes evenly on a piece with a fork to prevent the dough from bulging during baking

Step 15: add half of the raisin stuffing and leave a width of 1.5cm around the dough

Step 16: brush a layer of egg liquid around the dough

Step 17: cover another piece of dough

Step 18: gently press the skin around with your hand

Step 19: brush a layer of egg liquid on the surface of dough

Step 20: use a sharp knife to make three cuts on the surface of the dough, deep enough to reach the filling, relax for 15 minutes, put it into the preheated oven, bake at 200 ℃ for about 25 minutes

Step 21: just out of the oven

Step 22: finished product

Materials required:

Melaleuca pasta: one serving

Raisin filling: 1 portion

Whole egg liquid: right amount

Raisins: 140g

Fine granulated sugar: 45g

Salt: 1 / 8 teaspoon

Butter: 8g

Water: 120ml

Corn starch: 6g

Lemon juice: 8 ml

Note: baking: the middle layer of the oven, up and down the fire, 200 degrees, about 25 minutes, baking to the surface can be slightly golden.

Production difficulty: Advanced

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Su Pi Pu Tao Pai