Chinese Food
Traditional cherry pie
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Cherry season is over. Although we can make canned cherries and keep them for a long time, fresh cherries are always the most attractive. While we can still enjoy the fresh and sweet. Make more cherries for dessert. This season. Fresh cherry pie is very delicious. Sweet and sour cherry pie stuffing with rich and crisp pie. Even in this hot and humid weather, it will make people have an appetite. What's more, it's the most traditional cherry pie today.
Cooking ingredients
Cooking Steps
Step1:Make cherry pie filling first. Wash the fresh cherry and remove the core.
Step2:Put the cherries in the pot. Add sugar and 60 grams of water.
Step3:Heat the pot and bring it to a boil. Stir while cooking. Make the sugar dissolve completely. After boiling, turn down the heat and cook for another minute.
Step4:Strain the boiled cherries. Strain out the water. Reserve the cherries after filtering.
Step5:Weigh the filtered cherry syrup and see if it reaches 140 grams. If not, add water (in addition to the formula) to 140g.
Step6:Mix corn starch with 20 grams of water to form water starch.
Step7:Put 140 grams of cherry syrup back into the pot and boil.
Step8:After boiling, pour in the starch and stir.
Step9:Turn off the fire when it is thick and transparent. Add salt and lemon juice and stir well.
Step10:Pour the boiled juice back into the filtered cherry. Mix well to make cherry pie filling.
Step11:Put the cherry pie stuffing until it cools down completely.
Step12:Then. See how the pie is made - cut the butter into small pieces and mix with the flour.
Step13:Keep pressing and kneading with your hands to make the butter and flour mix completely. They are in the state of cornmeal.
Step14:Mix the egg yolk, sugar, salt and cold water. Then pour in the flour and butter.
Step15:Press and knead with a scraper (or hand) to form a wet dough (dough may be sticky. It is easier to handle with scraper than with hand).
Step16:The dough is packed in fresh-keeping bags and refrigerated for more than 1 hour.
Step17:Put a fresh-keeping bag on the chopping board. Put on the frozen dough. Then spread another fresh-keeping bag. Roll the dough between the two preservation bags to make a dough.
Step18:Remove the surface bag. Put the dough in the pie plate.
Step19:Remove the remaining bags and remove the excess skin on the edges. (because the dough is crisp and easy to break. It's easy to crack when rolling it out directly, and it's not easy to pick it up. Use fresh-keeping bags for better dough handling.)
Step20:Pour the cooled cherry stuffing into the pie.
Step21:The rest of the dough is rolled out in the same way and covered on the pie surface.
Step22:Brush a layer of whole egg on the surface of the pie.
Step23:Use toothpick to make some holes on the surface of pie skin (this step is very important). Put it into the preheated oven with 220 degrees. Lower layer. Bake 2
Cooking tips:1. This pie is very crisp and not easy to absorb water. It is very suitable for making cherry pie. Because the pie has a large moisture content, it is not easy to be infiltrated and softened by the pie. 2. Brush the surface with whole egg liquid. The baked pie has a beautiful luster. If you don't brush the whole egg liquid, you can brush the milk or the melted butter. Bake the brown red color, but it won't be so shiny. 3. The cherry pie filling must be completely cooled before use. 4. Before entering the oven, make sure to make some holes on the surface of the pie skin, so that the heat generated inside can be released during baking. Otherwise, the pie will bulge or even crack. 5. Cut the pie after it cools, because the filling will not solidify until it cools. If it's hot, it's easy to cut. The pie will flow out easily. It will affect the sales. 6. Lower layer of oven. Heat up and down for 220 ℃. 25 minutes or so. Turn to golden surface. There are skills in making delicious dishes.
