Chinese Food
Crisp cherry pie
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My friends who read this blog today. How many have made thousand layers of pastry? I have always thought that thousand layers of pastry is a required course for baking. For this reason, I have also written a special blog about thousand layers of pastry (see - strategies for making thousand layers of pastry for baking required course). Whether it's making butterfly pastry, making pastry pie or making Portuguese egg tarts, thousand layers of pastry is always necessary. But. Thousand layers of pastry is just one kind of pastry. In the baking world, there are many other pastry methods, such as the typical Chinese pastry (lotus paste pastry, chrysanthemum pastry), green tea pastry, and the pastry made after yeast fermentation, such as salty fresh pastry. Today's pastry is another kind of pastry. This kind of pastry doesn't need to be wrapped with grease. It doesn't need to be wrapped with water like Chinese pastry. It is made by cutting the butter into small pieces, mixing it into dough, rolling and folding it. The characteristic of this kind of pastry is that butter is
Cooking ingredients
Cooking Steps
Step1:Cut butter into 1 cm square cubes (cut directly after taking out from refrigerator. Do not soften).
Step2:Put the flour in the bowl of butter.
Step3:Mix the flour and butter a little. Spread the butter evenly over the flour.
Step4:Salt and sugar are dissolved in ice water. Pour ice water into the flour butter mixture.
Step5:Stir slightly. Make the flour absorb water completely. There is no dry flour in the bowl.
Step6:Put the mixture into the fresh-keeping bag. Knead or press with your hand. Press the mixture into dough. Refrigerate the dough for half an hour. (be sure to note that until this time, the butter in the dough is kept small and distributed in the dough. It does not mix with the dough and water.
Step7:Take out the refrigerated dough, apply a thin powder on the chopping board, and roll the dough into a rectangle.
Step8:Roll out the oblong dough and fold it up. It's the same as making a thousand layers of pastry.
Step9:Four fold dough. Put it in the refrigerator and relax for 20 minutes. Roll it out again to be a rectangle.
Step10:Four fold again. Put it in the refrigerator again and relax for 20 minutes.
Step11:The relaxed dough rolled out into a rectangle again and folded four times again.
Step12:The folded dough is as shown in the picture. A total of three four fold.
Step13:Roll out the dough folded three times until it can be spread into a 6-inch pie plate.
Step14:Put the rolled dough into the pie plate. Let the dough fit the pie plate.
Step15:Use a rolling pin to roll around the pie plate. Cut off the extra dough.
Step16:Remove the excess dough.
Step17:Fork some holes in the bottom of the pie with a fork to prevent the pie from bulging when baking.
Step18:Let the skin rest for at least 30 minutes. Spread a piece of tin paper on the skin. Pour some red beans or pebbles on the tin paper. It's used to press the pie. To prevent the bottom of the pie from becoming uneven when baking. Put the flabby pastry in the preheated 220 degree oven. Bake for 1520 minutes until the surface of the pastry is golden.
Step19:Take out the baked pie. Remove the red beans or pebbles. Fill the pie with the canned cherry pie. (or according to the sweet cherry pie, make the pie filling with fresh cherries).
Step20:Put it in the oven again. 180 degrees. Bake for about 8 minutes. Cherry pie is ready
Cooking tips:1. It's a kind of pastry. It's like a thousand layers of pastry. It needs to fold the pastry repeatedly to achieve the effect of layers of pastry. But it's not a dough wrapped in butter. It's a mixture of butter cut into small pieces. So it's easier to make than a thousand layers of pastry. But correspondingly, its taste is not the same as that of the thousand layer pastry. It's not as crisp as the thousand layer pastry. It's crispy. Therefore, the pastry made in this way is very good for pie base, but it is not suitable for making Portuguese egg tarts or buttercakes and other desserts. 2. It's the same as making a thousand layers of pastry. It's important to make this pastry and keep it cool. Butter must be kept in shape at low temperature. If butter is too soft, it will leak oil. Or butter will blend into the dough. It can't separate the skin and make it layer. 3. The cherry pie filling used in the recipe is canned. It can be purchased directly. If you don't use canned cherry pie
