Chinese Food
Yan Weichao's apple pie
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CICI's French sweet, crisp and yellow skin. Sweet but not greasy filling. The roasted Apple also has a crisp taste. The taste is rich and memorable.
Cooking ingredients
Cooking Steps
Step1:Prepare material
Step2:Knead 150g of low gluten powder and 60g of butter in the formula at the bottom of the cake into a yellow and white cheese shape
Step3:Add egg yolk, salt and water. Mix well by hand
Step4:Knead into dough. Relax for 40 minutes
Step5:During the relaxation period, we can make almond cream - beat the softened 60g butter and smooth it. Add sugar powder in three times. Stir well
Step6:Add the egg liquid and mix it three times. Add the almond powder and mix it evenly. The almond cream is ready
Step7:Take out the dough relaxed in step 4, roll it into a round cake larger than the tarting mold, and lay the round cake in the tarting mold
Step8:Remove the excess of the edge after reshaping. Poke some small holes in the bottom with a fork
Step9:Pour in almond cream. Smooth
Step10:Peel the apple. Use a ball digger to dig out the apple core
Step11:Cut the apple into 3mm thick slices. Put them on the bottom of the pie. Brush the melted butter on the surface
Step12:Sprinkle sugar on the surface of the apple. Put it in the oven for 200 degrees. Bake for 50 minutes. Take it out and let it cool.
Cooking tips:1. When making almond cream and eggs, add them in several times. Wait until the previous one is fully integrated, and then add them again; 2. Roll the pie bottom evenly; 3. Poke holes in the pie bottom before baking to prevent the pie bottom from bulging during baking; 4. Brush apricot sauce when decorating. But wait until the apple pie is a little cold, and then brush it again. The color of apricot sauce will turn dark if the temperature is too high. There are skills in making delicious dishes.
