Apple Pie(ping guo pai )

Apple Pie

Introduction:

"The pie is very simple, and Kwai is much faster than cake or bread. The success rate is also high. The pie can be filled according to its own preferences. The season is good for figs and pumpkins. The first time I tried cinnamon and apple as stuffing, I thought it would be very exclusive. The long holiday is coming. You can have a good rest and relax during the 8-day holiday. You can also let the oven that has been sleeping for many days rotate. If you like dessert, try this apple pie. It's a good time to get together, taste tea and eat dessert in the sunshine and fragrance during the holiday. "

Production steps:

Step 1: get all the materials ready.

Step 2: sift the low gluten flour, high gluten flour and salt onto the chopping board, and put the butter into small pieces.

Step 3: mix the butter and flour with a scraper to form a circle

Step 4: pour cold water into the center of the flour, slowly mix the butter and flour, gently press them into a ball with scraper, wrap them in plastic wrap, and refrigerate for 30 minutes.

Step 5: peel and core the apple and cut it into small pieces.

Step 6: heat the butter in the pan over high heat until the bubbles disappear and turn brown.

Step 7: add apples and sugar.

Step 8: heat over high heat and stir with a scraper until the apples are brown. Add rum.

Step 9: add cinnamon powder when the evaporation water of alcohol is reduced.

Step 10: turn off the heat and pour in the crumbs.

Step 11: mix well and let cool. The apple filling is ready.

Step 12: take out the dough from the refrigerator and roll it out on the chopping board sprinkled with hand powder.

Step 13: rotate 90 degrees, roll out and fold again.

Step 14: put a piece of pie around the outer ring of the pie, and connect the ends.

Step 15: rotate 90 degrees again, roll it into 3 mm thick pie skin, put it in the refrigerator and refrigerate for 10 minutes.

Step 16: take out the pie skin from the refrigerator and put it loosely on the pie plate. Roll it on the pie plate with a rolling pin and the pie skin will be cut.

Step 17: spread the apple stuffing.

Step 18: cut other extra pies into small strips and place them on the surface of the pie in turn to make a net. Gently press the place where the pies are connected.

Step 19: put a piece of pie around the outer ring of the pie, and connect the ends.

Step 20: brush a layer of whole egg liquid on the surface of the pie skin, put it in the middle layer of the oven preheated at 220 ℃ and bake for 15 minutes, then lower it to 180 ℃ and bake for another 20 minutes.

Second step: mix the thick apricot sauce with 21 tablespoons of water.

Materials required:

Low gluten flour: 75g

High gluten flour: 75g

Salt: 1 pinch

Butter: 110g

Cold water: 75g

Apple meat: 450g

Sugar: 50g,

Rum: 20ml

Cinnamon powder: 1 / 4 tsp

Crumbs: 40g.

Whole egg liquid: right amount

Apricot jam: right amount

Note: 1. Bread crumbs are added to absorb the excess water in the apple stuffing. Cake crumbs can also be used. 2. Homemade bread crumbs: after the toast is dried in the sun or baked, use the food machine to break it. 3. When making apple stuffing, because there is more water in the apple, keep the fire when frying. 4. Those who don't like the cinnamon flavor can not be added.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet and sour

Chinese PinYin : Ping Guo Pai