Eight inch Cinnamon Apple Pie (super detailed) recipe-Chinese Food-best chinese food recipes-cooking food

Eight inch Cinnamon Apple Pie (super detailed)

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The first time I made apple pie was attracted by her beautiful appearance. I was particularly curious about the shape of the mesh on it. It was not difficult to find out after trying. The pastry is crispy. The filling is fragrant and sweet. This formula is my work after many attempts. It's not greasy, not retracted, slightly sweet and not greasy. It's worth following.

Cooking ingredients

iced apple (pie filling):two 600g

butter (PIE):108g

sugar (PIE):30g

cinnamon (pie filling, optional):a few

cornstarch (pie filling):15g

milk (PIE):60g

sugar (pie filling):20g

whole egg (skin painting):small amount

Meimei low gluten flour (paipi):270g

yolk (PIE):1

butter (PIE):20g

salt:2.5g

lemon juice (PIE):10g

tools:8

eight inch chrysanthemum pie plate:one

baked heavy stone (no negligible):moderate amount

rolling pin:one

silicone pad:one

oiled paper (separating heavy stone and Paidi):one

Cooking Steps

Step1:Put butter softened at room temperature into low powde

Step2:Light knead into cornmeal shap

Step3:One yol

Step4:Add sugar, milk, and knead to form a dough that doesn't stick to your hands. Never knead the dough back. It will tighten and shrink.

Step5:Wrap the dough in the refrigerator and refrigerate for half an hour to an hour. Let the dough relax. The purpose is to bake without shrinking.

Step6:Wait for the dough to relax and make pies. Peel and dice the apple. It can be big or small. It's free. I like big pieces. It's addictive.

Step7:Put butter in the pot. Melt it. Keep it low.

Step8:Put the apple, sugar and lemon juice. Stir fry the apple. Melt the sugar. Add the starch. Make it sticky.

Step9:Hold the tray for standby.

Step10:Take out the dough from the refrigerator. Cut m2 / 3 and put it on a 28 × 28 silica gel pad. Use a rolling pin to roll the dough thin. The size of the dough is basically the same as that of the silica gel pad.

Step11:The mask shall be laid on the mold to ensure that the bottom and all sides fit together. The excess mask shall be removed by rolling pin and reshaped.

Step12:Make small eyes with a fork. Stick them to the bottom of the pie plate every time. This can prevent the pie from bulging.

Step13:If there is heavy stone, you can use it. Paipi + oilpaper + heavy stone.

Step14:Preheat the oven at 200 ℃ for 10 minutes. Put in the finished pie. Bake at 200 ℃ for 15 minutes. The pie is basically set. Under the pie plate are the baking tray and the oilpaper.

Step15:The parchment is baked. It doesn't shrink back. It grows a little higher than the mold.

Step16:Pie stuffin

Step17:¹ / 3 pails of leather continue to roll into thin leather the size of silica gel pa

Step18:Cut into long strips of equal width, and spread them on the pie stuffing according to the rules of horizontal and vertical.

Step19:Well done. Then brush the whole egg.

Step20:The oven is set at 200 ℃ for 30 minutes. The actual temperature in the oven is 160 ℃. See the coloring status for details. It's ok if the color is golden or above. Make more dough. Make a turtle. My daughter likes dough best.