Crisp blueberry cherry pie(xiang su lan mei ying tao pai )

Crisp blueberry cherry pie

Introduction:

Production steps:

Step 1: all ingredients.

Step 2: marinate the cherry with sugar for 4-5 hours.

Step 3: put butter, sugar and salt into the flour.

Step 4: rub the butter into small particles in a dry powder bowl by hand.

Step 5: the more uniform the finer the better.

Step 6: put in an egg yolk and 20 grams of water, knead into dough and take out.

Step 7:

Step 8: cover the dough with plastic wrap and refrigerate for 30 minutes.

Step 9: apply a thin layer of vegetable oil to the pie mold.

Step 10: take out the dough and let it cool for 10 minutes to make it soft and hard.

Step 11: roll the round dough with a rolling pin, rub the round dough with a rubber scraper into the pie mold, and press the leather evenly by hand.

Step 12: tie several micro holes on the blank with a coarse toothpick, and the hole spacing is slightly closer.

Step 13: then put the pie mold into the baking pan.

Step 14: bake the blank at 190 ℃ for 18 minutes.

Step 15: make stuffing during baking, put 3 grams of fish glue powder into a small steel basin, pour in the sugar water overflowing from the pickled cherry, add 30 grams of blueberry jam, drop a few drops of rum, and move the small steel basin to a low fire to boil.

Step 16: stir with a small spoon while boiling until the heat is turned on and off to cool.

Step 17:

Step 18: remove the baked pie from the oven.

Step 19: air slightly, demould and transfer to the tray where the tissue paper is placed.

Step 20: soak the pickled cherries in the cool blueberry liquid for two minutes.

Step 21: take out the cherry and put it into the pie.

Step 22: stack the cherries, pour in the blueberry juice and fill it with 80%. Finally, put the cherry pie in the refrigerator, refrigerate for 1 hour and take it out for consumption. At this point, all operations are completed.

Materials required:

Flour: 80g

Fresh cherry: 180g

Blueberry Jam: 30g

Butter: 35g

Egg yolk: 1 piece

Water: 70g

Fine granulated sugar: 15g + 30g

Salt: 2G

Fish glue powder: 3 G

The taste of cherry pie is cool, sweet and sour, and the filling is delicious. Warm tips: 1. It's better to marinate the cherry for a long time to taste better; 2. The thickness should be uniform when pressing the mold. The material used for the blank is just 15cm pie mold material, and the size of the pie mold can be increased or decreased according to the proportion of this ingredient. 3. There are two ways of stuffing, one is the method introduced in this paper, the other is that it can be thickened with corn starch without fish glue powder. Its disadvantage is that it is not delicious when thickened, and it will be everywhere when diluted, so it can't be cut with a knife. And with fish glue powder or Geely Ding will solidify into one, the meal is very convenient. The premise is, and can not put more coagulant, according to the size of the billet put 3 G is enough, eat soft and not loose, hardness is slightly greater than jam, eat very good!

Production difficulty: ordinary

Process: others

Production time: several hours

Taste: sweet and sour

Chinese PinYin : Xiang Su Lan Mei Ying Tao Pai