Double fruit school(shuang guo pai )

Double fruit school

Introduction:

"Since the late autumn of every year, my delicate stomach seldom touches cold fruits. One night when I cleaned the kitchen, I saw that a box of fruit from a friend in the kitchen had already lost the water when I first came, and the water was losing day by day. I felt guilty for failing my friend to go to the orchard to pick fruit for me. So I decided to make a fruit pie. At the moment of being out of the oven, the sweetness of fruits filled the room. For a moment, the stomach is warm and the heart is warm. "

Production steps:

Step 1: prepare all the ingredients.

Step 2: make the pie first. Sift 130 grams of low gluten flour and set aside.

Step 3: soften 40g butter with water.

Step 4: soften the butter, add low gluten flour and 10 grams of sugar.

Step 5: knead the butter and flour with your hands until they are rough.

Step 6: add proper amount of water into the flour.

Step 7: knead into dough. Don't knead too long, just make a slightly smooth dough.

Step 8: after that, wrap the dough in plastic wrap and let it relax for more than 15 minutes in the refrigerator (it is better to relax for more than 1 hour).

Step 9: cut the apple into small cubes after removing the core.

Step 10: heat the pan, add 10 grams of butter and melt it over low heat.

Step 11: pour in the diced fruit and stir fry.

Step 12: add 15g sugar and stir fry.

Step 13: after adding fine granulated sugar, the diced fruit will gradually release water. With this water, slowly boil the diced apple over a low heat until the diced Apple becomes soft.

Step 14: mix the corn starch with water and pour it into the pot.

Step 15: stir fry until the filling thickens.

Step 16: turn off the heat, add lemon juice and salt, mix well, and the filling is ready. Cool down for standby.

Step 17: take the loose pie skin out of the refrigerator and roll it into thin slices with a rolling pin.

Step 18: spread the rolled pie skin on the pie plate, and press the pie skin gently with your hand to make the pie skin cling to the pie plate.

Step 19: roll over the pie plate with a rolling pin and remove the extra pie skin with your hand.

Step 20: use a fork to evenly fork some small holes on the bottom of the pie skin.

Step 21: fill the pie plate with apple stuffing.

Step 22: wash the pear, remove the core and cut it into thin slices as shown in the figure.

Step 23: spread a layer of pear slices evenly on the surface of apple pie filling.

Step 24: evenly brush a layer of honey on the pear slices.

Step 25: preheat the oven at 200 ℃ for 5 minutes, put the cowpea plate in the middle of the oven, bake for 35 minutes, then take it out.

Step 26: take it out to cool and demould.

Step 27: finished product figure 1.

Step 28: finished product figure 2

Step 29: finished product figure 3

Materials required:

Low gluten flour: 130g

Apple: one (about 200g)

Fine granulated sugar: 10g + 15g

Butter: 40g + 10g

Corn starch: 5g

Salt: 1 / 4 teaspoon

Lemon juice: 1 tsp

Honey: a little

Water: About 35g

Pear: one

Note: 1, the usual double fruit pie stuffing is made by apple and pear stuffing together, this time slightly changed, do the same delicious. Of course, the fruit used to make pie is better to choose a little harder fruit, so the pie effect is better; 2, the amount of fine granulated sugar can be increased or decreased according to personal taste, according to Jun Zhi's formula once before, it's too sweet, the family don't like to eat. So this time I cut the sugar in half. 3. Brush a layer of honey on your face. Spleen and stomach deficiency cold can not eat honey friends can also use sprinkle some sugar up. 4. Baking time and temperature should be different from oven, and attention should be paid to frequent observation during baking.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Shuang Guo Pai