Afternoon tea time - Cinnamon Apple Pie(xia wu cha shi guang rou gui ping guo pai )

Afternoon tea time - Cinnamon Apple Pie

Introduction:

"This pie is very suitable for making afternoon tea. It's best to lie lazily on the sofa in the sun and enjoy the warm afternoon sun. The combination of apple and cinnamon powder is the most classic and suitable. The unique aroma of cinnamon powder can promote the whole apple aroma and egg sweetness to the extreme. Do you like apple pie? "

Production steps:

Step 1: sift the high gluten flour, low gluten flour, salt and sugar, and pour in the butter cut into small pieces.

Step 2: knead into coarse corn powder by hand, add water and stir evenly.

Step 3: knead the dough into smooth dough, wrap it with plastic wrap, and put it in the refrigerator for 1 hour.

Step 4: take out the frozen dough and roll it into dough skin.

Step 5: fold one side of the dough to the middle, and then fold the other side of the dough to the other side.

Step 6: rotate 90 degrees, fold in half again, refrigerate for 10 minutes.

Step 7: wash the apple, peel and dice it.

Step 8: put the butter into the pot and heat it over low heat until it melts and turns brown.

Step 9: add the diced apple, sugar and stir well.

Step 10: add rum, and add cinnamon when the evaporation is reduced.

Step 11: turn off the heat and pour in the crumbs. Mix well and set aside.

Step 12: take out the dough, roll it into 0.5cm pieces, put it into the mold, shape and remove the excess dough, use a fork to make some holes on the surface, and fill in the apple filling.

Step 13: take another large piece of pastry, cut it into strips, and make the pastry like a flower basket, one by one and the other in a cross network.

Step 14: put it on the surface of Apple stuffing, surround two strips around the pie plate, glue the joint with egg liquid, and finally cut off the extra part of the pie skin.

Step 15: evenly brush the egg liquid on the pie skin, preheat the oven, bake at 200 ℃ for 10 minutes, adjust the temperature to 180 ℃, and then continue to bake for 20 minutes, the surface will be slightly golden.

Step 16: rinse a layer of diluted applesauce on the surface.

Materials required:

High gluten flour: 75g

Low gluten flour: 75g

Sugar: 15g

Salt free butter: 110g

Salt: 1g

Water: 70 ml

Whole egg: a little

Apple pulp: 240g

Butter: 20g

Rum: 15 ml

Crumbs: 40g

Cinnamon powder: 2G

Apricot jam: right amount

Note: 1, dough can be kneaded into a ball, do not over knead, so as not to affect the degree of crispness after baking. 2. Crumbs are added to suck up the excess water from the apple stuffing.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: Fruity

Chinese PinYin : Xia Wu Cha Shi Guang Rou Gui Ping Guo Pai