Chinese Food
Apple pie without pie skin
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The apples at home have been put for a long time. The skin is wrinkled and dehydrated. The family don't want to eat them. How to use it? There are a lot of eggshells in the refrigerator. So I thought of using them. This quick hand cookie. No need to roll out the Kwai. It saves a lot of work. The outer skin is crispy. The inner filling is soft and sweet. You can't stop eating.
Cooking ingredients
Cooking Steps
Step1:Peel and core the apple. Dice.
Step2:The butter is about 30 grams. Heat it in a pan.
Step3:Add the diced apple to the butter pot. Add the lemon juice, sugar (depending on the sweetness of the apple), and salt to boil slowly. See that the water is almost lost. Apple Ding becomes soft. Add water starch and collect it.
Step4:Remove the tin paper from the bottom of the skin of the finished egg and add 70% stuffing.
Step5:Fold the seal in half. Flatten it. You can leave the opening at two corners open. You can also take a fork to fork several holes on the surface. In this way, it won't expand too much and crack when baking.
Step6:Preheat the oven at 180 degrees for ten minutes. Add Apple tarts and place them in the middle layer. Heat the oven for two hundred minutes.
Step7:Finished product.
Cooking tips:1. Salt is a seasoning stabilizer and activator. Don't forget to put it. 2. The amount of sugar combined with apple sweetness and personal taste. 3. I have tried the version without butter. The fragrance is much worse. 4. After baking, if you want to keep the skin from cracking, open the oven door a little bit and not completely open. Leave it cool and take it out. Remember to cover a piece of tin paper at this time. It doesn't matter whether you eat it or not. There are skills in making delicious dishes.
