Cooking Steps

1. 

   Step1:Pastry - knead flour and butter evenly. Add sugar, salt, egg yolk and milk and mix well. Cover with plastic film and refrigerate for half an hou

2. 

   Step2:Blanching - four apples are peeled and diced, one is cored and cut into thin slices; put some water in the pot to heat, squeeze in the lemon juice, put in 30g sugar, put in the apple slices when the water is half boiled, take out after blanching for 2 minutes, drain the water for standby; if the apple slices are oxidized and discolored, you can also blanch them; blanch the apple in the water half bowl for standby

3. 

   Step3:Apple stuffing - heat in another pot. Add 20 grams of butter. Melt and stir fry the apple cubes. Turn to a gentle fire and add 15 grams of sugar. Thicken with the reserved apple water. Pour the wet starch into the pot and stir quickly. Turn off the heat when collecting the juice. Set aside

4. 

   Step4:Pie body - take about 3 / 5 of the pie skin, roll it into a 3mm round shape, not too thin, and lay it on the pie plate. Adjust and remove the redundant sapwood evenly; fork some small holes evenly at the bottom of the pie skin with a fork to prevent deformation during baking; evenly lay the apple stuffing on the pie skin

5. 

   Step5:Apple Blossom - roll the remaining skin into a thin strip of 2.5cm in width and 25cm in length. Place the apple slices on top of each other in order. Roll them up from small to large. Stick two more apple slices on the outermost side. Decorate the flower center with raisins

6. 

   Step6:Preheat the two sides of the oven at 250 ℃ for 5 minutes. Separate the apple pie and apple blossom. Bake in the oven at 200 ℃ for 25 minutes

7. 

   Step7:Take out the baked apple pie. After demoulding, decorate the apple blossom. You can use honey to glue it.