material

Low gluten flour100g butter 70g

30 grams of ice water and 2 grams of salt.

5 grams of sugar and 300 grams of canned cherry pie stuffing

working methods

Pie: low-gluten flour 100g, butter 70g, ice water 30g, salt 2g and sugar 5g. Pie stuffing 1: 300g canned cherry pie stuffing. Pie stuffing 2: 300g fresh cherry, sugar (25g+35g), corn starch 10g, water 10g (with filtered juice), salt 1g and 5ML lemon juice. Pie stuffing 1 or pie stuffing 2. Cut the butter into 1CM square cubes (take it out of the refrigerator and cut it directly without softening).

Pour the flour into the butter bowl.

Mix flour and butter slightly so that the butter pieces are evenly covered with flour.

Salt and sugar dissolve in ice water. Pour ice water into the mixture of flour and butter.

Stir a little to make the flour completely absorb water. There is no dry flour in the bowl.

Put the mixed mixture into a fresh-keeping bag, knead or press it by hand, and knead the mixture in the fresh-keeping bag into dough. Put the dough in the refrigerator to relax for half an hour. (It must be noted that until this time, the butter in the dough was kept in small pieces and was not mixed with the dough and water. )

Take out the frozen dough, spread thin powder on the chopping board, and roll the dough into a rectangle.

Fold the rolled rectangular dough four times, just like making a thousand layers of cake.

After 40% dough is relaxed in the refrigerator for 20 minutes, it is rolled out again to form a rectangle.

60% off again. And put it in the refrigerator again to relax for 20 minutes.

Roll the loose dough into a rectangle again, and fold it again by 40%.

40% folded dough is shown in the picture. It's 40% off for three times.

Roll the dough three or four times until it can be spread into a 6-inch pie plate.

Put the rolled dough into the pie plate so that the dough matches the pie plate.

Roll around the cake pan with a rolling pin and cut off the excess dough.

Take out the excess dough.

Cross some small holes in the bottom of the crust to prevent it from bulging when baking.

Let the crust rest and relax for at least 30 minutes, then spread a piece of tin foil on the crust and pour some red beans or pebbles on the tin foil. Used to press the crust to prevent the bottom of the crust from becoming uneven during baking. Put the flabby crust in an oven preheated to 220 degrees, and bake for 15-20 minutes until the crust surface is golden yellow.

Take out the baked crust, remove the red beans or pebbles, and fill the crust with canned cherry cake stuffing. (Or according to the article, sweet cherry pie is filled with fresh cherries.)

Put it in the oven again, 180 degrees, and bake for about 8 minutes. Cherry pie is ready ~

skill

1, which is a kind of cake, like a thousand layers of cake, it needs to be folded repeatedly to achieve the cake effect layer by layer. But instead of wrapping the dough with butter, it directly mixes the butter cut into small pieces into the dough, so it is easier to make than a thousand layers of cake. But correspondingly, its taste is different from that of thousand-layer pastry, which is not as crisp as thousand-layer pastry, but rather crisp. Therefore, the cakes made in this way are very good for making pies, but they are not suitable for making desserts, such as Portuguese egg tarts or butterfly cakes.

2. Just like making a thousand layers of cake, it is very important to make this pastry dough well and keep the dough low in gluten. Butter must keep its shape at low temperature. If the butter is too soft, it will leak oil, or the butter will melt into the dough, which will not separate the dough and layer it.

3. The cherry pie stuffing used in the formula is canned and can be purchased directly. If you don't use canned cherry pie stuffing, you can make it yourself with fresh cherries. For details, please click here to refer to the article "Sweet Cherry Pie".

4. The pie crust should be relaxed for at least 30 minutes before being put into the oven, otherwise it will shrink seriously when baking.

You don't need to wrap butter, just fold the quilt and make layers of cakes.

I've always thought that thousand-layer crispness is a compulsory course in baking. For this reason, I also wrote a blog post about Melody's Crispy (please see: a required course of baking-a strategy for Melody's Crispy making). Whether making butterfly cakes, pastry pies or Portuguese egg tarts, thousand-layer cakes are always indispensable.

However, Melaleuca Cake is just one kind of cake. In the baking industry, there are many other pastry practices, such as typical Chinese cakes (lotus seed cakes, chrysanthemum cakes) and green tea cakes; There are also cakes made after yeast fermentation, such as salty crispy strips.

The pastry used in this pie today is another pastry. This kind of cake does not need to be wrapped in oil, nor does it need to be wrapped in pastry like Chinese cakes. It is made by cutting butter into small pieces, mixing it in dough, rolling it up and folding it.

This kind of cake is characterized in that butter is kept in small pieces of dough. When rolling dough, butter and dough are pressed into thin slices together. After repeated folding, butter will separate the dough layer by layer to form a layer of pastry.

Because there is no need to wrap oil, just fold the quilt. Therefore, this kind of cake is easier to make than a thousand layers of cake. You can try.