Cooking Steps

1. 

   Step1:Cut butter into small cubes, soften at room temperature, add sifted low gluten flour, and then add sugar and suga

2. 

   Step2:Knead it into cornmeal by hand, add egg yolk and water, knead it into smooth dough, wrap it with plastic film and refrigerate it for about an hour

3. 

   Step3:Melt in the butter pot and pour in the diced apple. Stir fry for one or two minutes, then add in the sugar and continue to stir fry. Turn down the heat and adjust the corn starch aqueous solution

4. 

   Step4:You don't need to add too much water. Pour the mixed corn starch into the pot in circles. Continue to stir fry over low heat

5. 

   Step5:When you have some juice, add lemon juice. You can squeeze it into the bowl in advance to prevent the seeds from squeezing in

6. 

   Step6:Add a little cinnamon powder and continue to stir fry. Basically collect the juice, turn off the heat and let it cool. Don't be too dry

7. 

   Step7:Use a rolling pin to roll the pie into a rectangle with a thickness of about 0.3cm. Put it into the mold to remove the extra ones. I can make about 9 egg tarts. If it's six inches, it's one (six inches need to roll into a thickness of about 0.5cm). The extra pie should be used for capping

8. 

   Step8:Poke a hole in the bottom of the pie with a fork. Add cool pie stuffin

9. 

   Step9:Roll out the extra paipi and cut it into suitable strips. Weave it (my very small ones will be directly rubbed and flattened, and the ones pressed will be cross knitted. At first, I forgot that the small ones have little impact

10. 

    Step10:Put it in the baking tray. Brush with egg liqui

11. 

    Step11:Put it in the middle layer of the preheated oven. 200 ℃ for 20 minutes or so (the specific temperature depends on your oven). If you bake six inches for 25 minutes or s

12. 

    Step12:It's too late. Take a picture casually. Eat one while it's hot. It's sour and sweet. It's delicious