Low-gluten flour150g

60 grams of butter

Fine sugar 15g

45 grams water

Apples (pears, pineapples, etc. )300g。

5 grams of lemon juice

50 grams of fine sugar

3 grams of salt

3 grams of cinnamon powder

Butter10g

20g of water

Corn starch 10g

Proper amount of whole egg liquid

The practice of fruit pie

Illustration of fruit pie 1 1. Dice 60 grams of butter.

Illustration of the practice of fruit pie 22. 150g low-gluten flour.

The practice of fruit pie shows that 33.60 grams of butter

Instructions on the practice of fruit pie 44. Put butter into low-gluten flour and add 15g fine sugar.

Instructions for fruit pie 55. Rub the butter into the low-gluten flour.

Instructions on the practice of fruit pie. Turn into coarse corn flour

Instructions on how to make fruit pie 77. Add 45 grams of water and knead it into dough (it is not necessary to knead it more, just knead it into a ball).

Instructions on the practice of fruit pie 88. Put the dough into a fresh-keeping bag and put it in the refrigerator for at least 30 minutes.

Illustration of fruit pie 99. Making stuffing: Dice the peeled and pitted fruit, heat it in a pot, add 10g butter, and pour in the diced fruit and stir fry.

Illustration of fruit pie 10 10. Add 50g sugar (sugar can be added or reduced according to your own preference) and 3g salt and stir fry.

Fruit pie illustration111.10g corn starch and 20g water are mixed evenly. When the juice in the pot is basically empty, pour in starch water and stir well until the juice is transparent and sticky and wraps the fruit particles. Turn off the heat, add lemon juice and cinnamon powder and stir well. Fill it in and let it cool.

Illustration of fruit pie 12 12. Take the dough out of the refrigerator and knead it into a cylinder.

Illustration of fruit pie 13 13. Cut a third.

Illustration of fruit pie 14 14. Take two thirds of the dough.

Illustration of fruit pie 15 15. Take two-thirds of the dough and roll it into round pieces, which are larger than the cake pan and about three centimeters wide.

Illustration of fruit pie 16 16. Put the dough into the pie plate so that the dough sticks to the pie plate.

Illustration of fruit pie 17 17. Draw a rolling pin across the cake pan.

Illustration of fruit pie 18 18. Take out the excess dough.

Illustration of fruit pie 19 19. Mix the excess dough with the other third.

Illustration of fruit pie 2020. "Roll into a circle"

Method diagram of fruit pie 2 12 1. Cut into strips 1.5 cm wide.

Illustration of fruit pie 2222. Punch some holes in the bottom of the pie plate with a fork.

Illustration of fruit pie 2323. Put the cooled pie filling into the pie plate.

Illustration of fruit pie 2424. Start weaving flower baskets: as shown in the figure, put strips of noodles on the cake tray and number them.

Instructions on the practice of fruit pie 2525. Open the odd number of strips and put a noodle horizontally.

Instructions on the practice of fruit pie 2626. Odd number reduction

Illustration of fruit pie 2727. Open an even number of strips and put a noodle horizontally.

Illustration of fruit pie 2828. Restore even numbers.

Instructions for fruit pie 2929. Repeat steps 25 to 28 until all of them are compiled. If the noodles are not enough, knead the extra noodles into dough again, roll them into dough, cut them into strips and continue knitting.

Illustration of fruit pie 3030. After weaving, press the edge of the cake to connect the bottom and the surface.

Method diagram of fruit pie 3 13 1. Brush the surface with whole egg liquid.

Illustration of fruit pie 3232. Let's stand

Illustration of fruit pie 3333. The oven is heated up and down by 200 degrees to preheat the oven.

Illustration of fruit pie 3434. Put the pie in the preheated oven for 200℃ 15 minutes, and then adjust the oven temperature to 170℃ for 25 minutes. The surface is golden, out of the oven! You're done! ! !

How to watch this dish with a mobile phone?

skill

Remember to number the noodles when you weave the strips.