Cherry pie(ying tao pai )

Cherry pie

Introduction:

Production steps:

Step 1: make the cherry pie first. Wash the fresh cherry and remove the stone (just break the cherry to remove the stone).

Step 2: put the seeded cherry into the pot, add sugar and 60g water.

Step 3: heat the pot and bring to a boil. Stir while boiling to make the sugar dissolve completely. After boiling, turn the heat down for another minute.

Step 4: filter the cooked cherry, filter out the water, and set aside the cherry after filtering.

Step 5: weigh the filtered cherry syrup to see if it reaches 140 grams. If not, add water (in addition to formula) to 140 G.

Step 6: mix corn starch with 20g water to form water starch.

Step 7: put 140 grams of cherry syrup into the pot again and bring to a boil. Bring to a boil, pour in the water and stir. Turn off the heat after boiling until it is thick and transparent. Add salt and lemon juice and stir well.

Step 8: pour the cooked juice back into the cherry after filtering, mix well and serve as the filling of cherry pie.

Step 9: put the cherry pie stuffing until it's completely cooled.

Step 10: next, see how to make the pie: cut the butter into small pieces and mix with the flour. Keep pressing and kneading with hands to make the butter and flour completely mixed, showing the state of coarse corn flour. Mix the egg yolk, sugar, salt and cold water, then pour into the flour and butter. Press and knead with a scraper (or hand) to make a moist dough (the dough may be sticky and easier to operate with a scraper than with hand). The kneaded dough is packed in fresh-keeping bags and refrigerated for more than 1 hour.

Step 11: lay a fresh-keeping bag on the cutting board, put the frozen dough on it, and then lay another fresh-keeping bag on it. Roll the dough between the two bags to make a piece.

Step 12: remove the bag on the surface, put the dough into the pie plate (I used a small mold, or I can use a large pie plate), remove the remaining bag, and remove the extra pie skin on the edge. (because the pie dough is crisp and easy to break, it is easy to crack when it is rolled directly, and it is not easy to pick up. Fresh bags are used for better handling of dough.)

Step 13: pour the cooled cherry filling into the pie.

Step 14: roll the rest of the dough in the same way and cover it on the surface of the pie. Brush the whole egg on the surface of the pie skin. Use a toothpick to make small holes in the surface of the pie skin (this is very important).

Step 15: put it into a preheated oven with 200 degrees, lower layer, bake for about 25 minutes, until the surface is golden.

Materials required:

Pie: low gluten flour: 160g

Butter: 80g

Fine granulated sugar: 25g

Egg yolk: 15g

Cold water: 38g

Salt: 1.25ml

Pie filling: fresh cherry: 250g

Water: 60g, 20g

Corn starch: 10g

Lemon juice: 1 / 2 teaspoon

Note: baking: lower layer of oven, up and down the fire 200 degrees, about 25 minutes, until the surface golden.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Ying Tao Pai