Chinese Food
Apple pie
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An apple pie that won't let you down. It's cool in autumn. Beijing is obviously cold these days. At this time, this delicious apple pie makes people feel very comfortable. Warm apple pie. It won't let you down. This pie doesn't need a pie plate. It just needs to cut the dough into rectangles. It's very comfortable to match it with a cup of warm milk tea or coffee.
Cooking ingredients
Cooking Steps
Step1:First peel and core the apple. Cut it into small pieces.
Step2:Pour diced apple, sugar, lemon juice and salt into a pan. Heat over medium heat. Stir fry.
Step3:As you heat it, the sugar will all melt and the apples will start to ooze. At this time, turn the fire into a small fire. Stir fry the diced apples gently until the water is boiled dry. About 15 minutes.
Step4:After 15 minutes, the water is almost dry (if there is more water, you can open a fire to collect juice). Corn starch and water are mixed evenly to form starch water. Pour the starch water into the pot. Continue to stir fry.
Step5:When heated, starch water will make apple stuffing very thick and thick. Then you can turn off the fire. Use the apple stuffing after it has cooled.
Step6:Then make the pie. Cut butter into small cubes (no need to soften). Mix with low gluten flour.
Step7:Knead the flour with your hands. Mix the flour and butter well.
Step8:After mixing, the flour will show the status of cornmeal.
Step9:Add ice milk (just take it out of the fridge. No milk can be replaced by ice water). Roughly knead into a dough.
Step10:Put the dough on the table or the chopping board. Flatten. Fold in half. Continue to flatten. Repeat several times until the dough is smooth (the dough is smooth and can stop. Don't roll the dough too much).
Step11:Cover the dough with plastic wrap and let it stand for 1 hour. If the room temperature is high, refrigerate it.
Step12:For the dough that has been put in place, put a piece of oil paper or plastic wrap on the bottom (it is convenient to take up the rolled dough). Roll the dough out into a large, thin, square piece.
Step13:Cut a square patch about 11cm * 18cm.
Step14:Put the cut dough on the baking tray paved with oil paper, and make holes evenly.
Step15:Apple filling. Leave about 1cm at the edge. The apple stuffing should be properly spread high. In this way, the pie will be full.
Step16:Apply a thin layer of whole egg liquid on the edge as an adhesive (milk is also OK).
Step17:The rest of the pie dough rolled out into a larger one, enough to cover the whole pie. Put it on the pie.
Step18:Apply the new cover evenly by han
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Cooking tips:1. Add lemon juice to the apple stuffing. It can keep the color of the apple unchanged. It can also increase the taste. Use fresh lemon juice or bottled lemon juice concentrate. No, you can't. But the color of Apple stuffing is easy to turn brown. 2. You can also use milk instead. The difference is that the whole egg liquid will make the surface of the roasted pie present a golden luster, while the effect of brushing milk to bake out is matte. 3. The pasta should be rolled thin enough to roll out two pieces (too thick for good taste). 4. It's not only for decoration, but also for the heat in the filling to be released when baking. So the blade should be cut through the face. Cut into the pie. I use the bread cutter. If not, I can use the old razor blade. 5. There's no sugar in the pie. So it's not sweet. This and sweet pie
