Fruit pie (Apple & pear)(shui guo pai ping guo li )

Fruit pie (Apple & pear)

Introduction:

"The company has fruit for lunch every day, and the family often keeps some in stock. Sometimes it's a pity to throw it away when it's too late to eat. One day in Junzhi's blog, I saw his fruit pie. The handcraft of the pie skin was very interesting. The picture was really beautiful. At that time, my heart itched... However, we have to buy a lot of special molds and seasonings. Is it worth it? A little hesitant... That day, I went to visit yoshihima island. In my favorite seasoning area, I saw Yugui powder which is hard to buy in ordinary places. Wahaha... In this case, I'd better buy a pie model. I can make a fruit pie that I've been salivating for a long time... When I had an idea, I immediately took action. After shopping, I went home and immediately went online to buy molds, which arrived the next day. There are many things to be busy after working day shift, so I didn't start to try it until the weekend. (now it's good. You can put all the fruits in your stomach in a different way. It's delicious and not wasted.) Naturally, the prescription refers to Junzhi's "Qingtian shuangguo school". But I feel that Jun's recipes are generally sweet, Qi Feng's and this apple pie is the same. I have foreseen to reduce the amount of sugar, but I still let my husband who likes sweet food say that the pie filling is too sweet and greasy... Novice for the first time to do pie, a lot of emotion, tips column can not write down the preface, ha ha: (super detailed steps, many pictures, but the process is not difficult.) 1. Today's two apples and a pear are not big. They are just 300 grams after peeled and seeded. If you just make apple pie, the water may be less. In that case, I don't know if you can add a little more water when cooking the stuffing. 2. I haven't seen corn flour before, so I'm not sure about the mixed state of butter and flour. Later, it was easy to see this state in actual operation. So have some confidence in yourself! 3. When I was cooking the stuffing, the fire might turn up a little bit, and the water evaporated, so when I put on the corn starch paste, it was too dry. If you find that there is not much water in the pot when you put corn starch paste, you can put a little less starch or a little more water. 4. I didn't prepare lemon juice that day. I don't know if it will taste less greasy. 5. I've read a lot of other people's instructions when I'm tidying up the dough at the bottom. Some people are afraid that the dough will be thin and accidentally broken. They will spread a layer of preservative film or something before rolling the pie skin. In this way, the rolled pie skin is easier to be picked up by the whole piece. From my actual operation, it's not necessary. Of course, one more layer of protection is a guarantee in the end. 6. When you slice a long pie, try to be even, so that the back will look better. In addition, it can be slightly thinner when rolling. Because it will expand and thicken a little after baking. 7. My pie skin is pressed out with the back of the knife on the silicone pad, so the edge hair is not good-looking. Finally, the upper and lower pie skin must be compacted when cutting off the extra pie skin. I didn't take it seriously at that time. It seemed that I didn't press them together. After baking, these places cracked... 8. Because the pie is soft, the cross grid is actually very easy to weave. If you don't have time or feel troublesome, you can make it up any way you want. The point is to enjoy the process, ha ha. 9. For more pies, press a few shaped biscuits with a mold and bake them at 175 ℃ for 10 minutes. Don't be lazy like me. Come out with pie. It's dark and miserable. 10. About temperature. I use Changdi 25B oven. With the temperature you said roasted a little bit, the color is dark. I'm thinking about 170 degrees next time. "

Production steps:

Materials required:

Low powder: 150g

Apple: 300g

Pear: right amount

Butter: 70g

Water: 68g

Lemon juice: 1 teaspoon

Corn starch: 10g

Whole egg: a little

Sugar: 15g

Salt: 1 / 4 teaspoon, 1.25ml

Cinnamon powder: 1 / 4 tsp, 1.25ml

matters needing attention:

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Shui Guo Pai Ping Guo Li