Crisp apple pie(su pi ping guo pai )

Crisp apple pie

Introduction:

"Many students who have just started to learn how to make baking feel headache when they hear that they have to fold quilts. In fact, it's not so difficult to do it. As long as they master the know-how, pastry is also very easy to do. Especially now, it's not too hot or too cold, so it's very suitable for making pastry. Too hot butter is too soft to mix with dough, too cold butter is not easy to soften, so it's hard to roll it out. So now this season is the golden season for making pastry. When you have nothing to do at home, choose a big weekend and toss pastry at home. While you pass the time, you will also find the fun of challenging yourself! "

Production steps:

Step 1: sift the flour, sugar and salt.

Step 2: soften the butter at room temperature and dice it.

Step 3: pour the butter into the flour and rub it into powder.

Step 4: add water and stir well.

Step 5: knead the dough into smooth dough, wrap it with plastic wrap, and put it in the refrigerator for 20 minutes.

Step 6: soften 180 grams of butter at room temperature and put it into a fresh-keeping bag. Fold the fresh-keeping bag into a rectangle of the required size in advance, and then roll the butter into a rectangular thin sheet with uniform thickness. At this time, the butter will soften slightly and can be refrigerated for a few minutes until it hardens again.

Take out the butter flake and roll it out on the center of the cooking board to make the dough 7 times wider than the butter flake.

Step 8: turn one end of the dough to the center and cover it on the butter slice. When covering, empty the air between the dough and the butter without bubbles or gaps. Then press the edge tightly with your hand to make the dough firmly combined. Then fold the other end of the dough in the same way to form a three fold shape.

Step 9: put the folded dough into the mould and roll it into a rectangle with a rolling pin.

Step 10: fold the dough from a quarter of both sides and then fold in half to form a four fold.

Step 11: roll the folded dough into a rectangle again and repeat for three to four times (about three folds plus three to four folds). If the dough is not easy to roll or the butter softens and begins to leak oil during this process, put the folded dough into the refrigerator for 10-20 minutes before rolling.

Step 12: after the last round of folding, roll the dough into even large pieces, that is, thousands of layers of pastry. If you can't finish it at one time, you can divide the pastry into small pieces according to your own needs, wrap it with plastic wrap and put it into the refrigerator for frozen storage. Next time, you can take it out and thaw it.

Step 13: wash the apple, peel, core and dice.

Step 14: put the butter in a frying pan and heat over low heat until it dissolves.

Step 15: stir in diced apples over medium heat.

Step 16: add sugar and apple vinegar, stir fry until the apple comes out of water and the color turns dark.

Step 17: cut the toast into cubes about the size of an apple.

Step 18: add the toast into the pot, stir fry evenly, turn off the heat and let cool to make apple stuffing.

Step 19: take a small piece of pastry and roll it into a pastry with a diameter of about 15-18cm.

Step 20: put the dough on the pie plate, press the edge tightly, cut off the extra dough with scraper, bake in the oven at 200 ℃ for 10-15 minutes, and let cool.

Step 21: take another piece of pastry and roll it out.

Step 22: cut evenly into 1.5-2CM long strips with roller.

Step 23: fill the apple stuffing in the middle of the cooled pie skin, and then place the strips of pastry on the surface of the apple stuffing like a flower basket, one by one, with two strips around the pie plate. Glue the joint with egg liquid, and finally cut off the extra part of the pie skin.

Step 24: evenly brush the egg liquid on the pie skin, preheat the oven, middle layer, 200 degrees, 25-30 minutes, take out, cool slightly and demould.

Materials required:

Low gluten flour: 220g

GAOJIN powder: 30g

Butter: 40g

Powdered sugar: 5g

Apple: 2

Toast: 2 pieces

Salt: 1.5g

Water: 125g

Melaleuca: 2 pieces

Egg liquid: right amount

Note: production points: 1. In the process of pastry dough folding, every folding and rolling should try to empty the dough and the air in the dough to avoid bubbles; 2. When the weather is hot, the butter is easy to melt, so 22 grams of high gluten flour can be added to 180 grams of butter to absorb the moisture in the butter and make the butter easy to operate. The specific methods are as follows: soften 180 grams of butter at room temperature, add 22 grams of flour, stir it with an egg beater until it is evenly mixed, put it into the refrigerator to freeze again, and then proceed according to the normal steps; 3. When making pastry, the purpose of making dough loose is to make the dough stretch, easy to roll and not retract. It is not necessary to relax every time it is folded, but it should be determined according to the state of dough If the dough is easy to roll open, it can be folded several times and then relaxed, but if the dough is not easy to roll open or the butter becomes soft and begins to leak oil, it needs to be refrigerated and relaxed immediately; 4. Adding diced bread to the apple stuffing is to absorb the extra water and oil when frying the apple, so as to prevent the apple stuffing from leaking more water due to coking during the baking process 5. After baking, the bottom layer of the pie crust must be put until it is completely cooled before adding the apple stuffing. Similarly, the apple stuffing must be completely cooled. Otherwise, in the process of preparing the flower basket pie crust, the pastry on the surface layer will soften and deform due to the high temperature of the pie dish or apple stuffing, which is not easy to carry out Make and reshape.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Su Pi Ping Guo Pai