One kind of pie skin makes two kinds of cherry pie honey cherry pie & Cherry Pudding Pie(yi zhong pai pi zuo liang kuan ying tao pai mi zhi ying tao pai ying tao bu ding pai )

One kind of pie skin makes two kinds of cherry pie honey cherry pie & Cherry Pudding Pie

Introduction:

"The short cherry season is coming to an end, and I always want to make a cherry dessert, but the weather is too hot for me to be in the mood to open the oven. But the cherry is about to go to the market. If you don't make it, you won't have a chance to make it. So yesterday, at the weekend, I tossed two cherry pies at home. The same kind of pie skin, but the way of filling is different. One is honey cherry without baking, and the other is cherry pudding filling baked with pudding liquid. After two kinds of PK, baking free is more popular, pudding is more suitable for my taste, it seems that radish and cabbage have their own love, ha ha! But to tell you the truth, both are delicious, but everyone's preferences will be biased. These two cherry pies are actually popular desserts. As long as people like desserts, they will be very happy to accept them. "

Production steps:

Step 1: wash fresh cherries.

Step 2: remove the stem, pass through the center with a pair of straws and squeeze out the core.

Step 3: put the cherry in a bowl, add 20g sugar, cover and marinate for more than 2 hours.

Step 4: when the cherry is pickled, pour out the juice.

Step 5: add appropriate amount of water into the cherry juice to make it weigh 100 g, then add the remaining 20 g Sugar, 10 g Corn starch, 10 g honey and 5 g lemon juice, and stir well.

Step 6: light the fire, heat it over a low heat, keep stirring, turn off the fire when it just boils. At this time, the juice is translucent and thick. Put it aside and let it cool.

Step 7: sift the low powder and put it in the basin.

Step 8: soften the butter at room temperature and dice it.

Step 9: pour the butter into the flour bowl.

Step 10: knead evenly by hand to form powder.

Step 11: add the egg yolk.

Step 12: add milk.

Step 13: knead the dough into a smooth and even dough, wrap it with plastic wrap, and refrigerate for about 1 hour.

Step 14: take out the frozen pie skin and roll it into a 0.6cm thick wafer.

Step 15: move the pie peel to the baking pan, press the paste, and use the scraper to remove the excess part on the edge.

Step 16: use a fork to pierce even air holes in the pie skin.

Step 17: preheat the oven, 190 degrees, middle layer, heat up and down, 20-25 minutes, remaining temperature for another 10 minutes, until the pie is crisp.

Step 18: stack the pickled cherries in the middle of the pie skin, and finally pour on the cherry honey.

Step 19: roll the pie into a 0.6cm thick rectangle.

Step 20: move to the baking tray, press tightly and scrape off the extra edges.

Step 21: fork out the pores evenly.

Step 22: put baking paper on the surface, press a layer of soybeans in the middle, preheat the oven, middle layer, 190 degrees, heat up and down, bake for 25-30 minutes, after 20 minutes, you can withdraw the soybeans and bake for another 10 minutes; (don't throw away the roasted soybeans, what's the use? Let's sell it and listen to the next passage.

Step 23: wash the cherry and remove the core with a straw.

Step 24: clean up all the cherries.

Step 25: mix the milk, cream and sugar well. Heat over low heat until they are boiling. Remove from the heat. Pour in the egg yolk while it is hot. Stir well.

Step 26: add 5 g of custard powder and stir well.

Step 27: filter the pudding solution.

Step 28: take out the baked pie skin.

Step 29: pour the pudding liquid into the pie skin and fill it with 8%.

Step 30: place the cherries evenly, preheat the oven, 220 degrees, middle and lower layers, heat up and down, 30-35 minutes.

Materials required:

Low gluten flour: 150g

Cherry: 150g

Corn starch: 10g

Water: moderate

Butter: 70g

Yolk: right amount

Milk: moderate

Light cream: 80g

Custard powder: 5g

Sugar: right amount

Honey: 10g

Lemon juice: 5g

Fine granulated sugar: 25g

Salt: right amount

Note: this pie dough is characterized by poor water absorption and crisp taste, so it is especially suitable for cherry stuffing, which has high moisture content. The pie will not become wet and soft because of moisture absorption. But it's still suggested to try to fill in the stuffing before eating, and it's better to eat it quickly after filling. It will affect the taste after a long time!

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Yi Zhong Pai Pi Zuo Liang Kuan Ying Tao Pai Mi Zhi Ying Tao Pai Ying Tao Bu Ding Pai