Peach apple pie(mi tao ping guo pai )

Peach apple pie

Introduction:

"At home, some molds have only been used once and have never been touched again. Some molds have never been touched. They are always on a whim. When they are bought back, they are shelved for various reasons! We should get rid of these problems completely. Today's small egg tart mold was bought from the oven at that time. It's very suitable for making fruit pie today. The size is just right for the baby at home! So there's no need to buy a mold for pie or pizza. In other words, making the best food with the least tools is what we pursue! "

Production steps:

Step 1: cut the butter into small pieces and soften at room temperature

Step 2: add in the low gluten flour

Step 3: add in the sugar

Step 4: mix by hand and rub into coarse powder

Step 5: add water again

Step 6: then knead it into dough, put it in a fresh-keeping bag and refrigerate for 1 hour!

Step 7: wash the peaches and apples, peel them and cut them into small cubes

Step 8: put water and corn starch into a small bowl, and mix them into water starch for later use

Step 9: add butter to the pan, keep the heat low and melt slowly

Step 10: then pour in the fruit and stir fry

Step 11: stir fry for a while, add in sugar and continue to stir fry

Step 12: after adding sugar, a lot of water will be produced. Stir fry constantly. When the water is half received, add starch to thicken

Step 13: add a little salt and stir well, then turn off the heat

Step 14: take out the fried fruit stuffing and let it cool!

Step 15: take out the frozen dough, divide it into two parts, and roll half into dough skin

Step 16: roll the other half long and cut it into strips 0.5cm wide

Step 17: use the egg tart mold to print a piece of dough on the dough, then press the edge and bottom with your hand, and stick it on the mold

Step 18: put it in the fruit, not over the top

Step 19: cross the cut strips on the die to make a grid!

Step 20: after weaving, press off the extra dough strips on the edge

Step 21: after you've finished everything, brush with a layer of egg liquid

Step 22: finally put into the oven, 185 degrees, middle layer, about 30 minutes, the surface is golden!

Materials required:

Low gluten flour: 150g

Butter: 50g

Fine granulated sugar: 15g

Water: 42g

Apple: 1

Peach: 1

Corn starch: 10g

White granulated sugar: 45g

Salt: 1 / 4 teaspoon

Note: 1. The weather is very hot. Put the prepared dough in the refrigerator for refrigeration and reuse. First, let the dough relax. Second, let the dough freeze hard, which is conducive to the later operation. 2. The choice of peach and apple is bigger, which is about 350g after peeled and seeded. 3. You can choose other fruits to make, which is good for melon, pear, etc!

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Mi Tao Ping Guo Pai