Apple puff(ping guo su qiu )

Apple puff

Introduction:

"Although this apple crisp ball is not very good-looking, it tastes crisp and fruity. It's really delicious, and the operation is very simple. Beginners can also operate it very easily."

Production steps:

Step 1: fry the apple stuffing first, peel the apple and cut into small cubes

Step 2: melt 10 grams of butter in a pan

Step 3: add 20g sugar and diced apple and stir fry until the juice is dry and the color is yellowish

Step 4: pour into the baking pan, bake at 150 ℃ for about 8 minutes, cool and set aside

Step 5: cut the butter into small pieces and soften at room temperature

Step 6: add 80g sugar in batches and beat until the volume is fluffy

Step 7: pour the scattered egg liquid in several times

Step 8: sift in the low powder and mix until there is no dry powder

Step 9: add the diced apple

Step 10: mix well with scraper

Step 11: ball in turn

Step 12: put into the baking tray and bake at 180 ℃ for about 20 minutes

Materials required:

Low powder: 75g

Butter: 100g

Apple: 120g

Egg liquid: 25g

Baking powder: 2G

Sugar: 100g

Note: 1. Don't cut the diced apple too big, otherwise it will affect the thickness of the biscuit. 2. The batter will stick to your hands when it is rolled into a ball. If you have enough time, you can refrigerate for half an hour

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Ping Guo Su Qiu