Cooking Steps

1. 

   Step1:Remove the core of fresh cherry and add 25g white sugar into the bowl. Cover with plastic film and marinate for 3 hour

2. 

   Step2:Add 30g white sugar and cornstarch into the marinated cherry juice, mix well, and put it in the pot over medium low heat to make it thick, turn off the heat and let it cool

3. 

   Step3:After the butter is softened at room temperature, add flour and 15g white sugar and knead it by hand to form coarse granules

4. 

   Step4:3. Mix the mixture of yolk, water and salt into the dough

5. 

   Step5:Refrigerate dough for 1 hour

6. 

   Step6:Roll the dough into a circle and put it into the mold. Roll it over the surface with a rolling pin. Remove the redundant dough. Then poke out the hole at the bottom of the dough with a fork. Preheat the oven for 190 °. Heat up and down the middle layer for 30 minutes

7. 

   Step7:Cool the roasted pie. Put in the pickled cherries. Then pour 2 thick liquid into the surface evenly and serve.