Practice: 1, making apple stuffing: Dice the apple and cut it into the size of thumb cover. Add milk and diced apples to the pot, boil for 2 minutes, add sugar, corn starch and cinnamon powder, and stir until thick. Turn off the heating. 2. Thaw the flying cake, and then roll it slightly thinner and larger on plastic paper; 3. Oil and powder the egg tart mold. After the excess powder is poured out, take a mold and buckle it upside down on the flying cake. Cut two flying cakes 0.5 cm more than the edge of the mold with scissors or a knife, put them into the mold, flatten them with your thumb, and cut off the extra edges with a knife. 4. fork some holes in the bottom of the cake to avoid swelling during baking, and then fill it with stuffing. Then use a wheel cutter to cut strips and cross them on the skin. 5. Knead the remaining skin into a ball by hand, roll it out, and then put it into the last mold as before. 6. Brush the whole egg liquid on the cake. Preheat the oven and bake the middle layer 190 degrees 10 minutes or so until the skin is colored.
Experience: 1. If you don't eat apple pie right away, it is recommended to drink less milk. Because the liquid in the filling easily affects the crispy taste of the cake crust. If we ate it right away, we wouldn't have this problem. 2. I used an egg tart mold. If you use a large quantity of cakes, it is suggested to lower the temperature slightly and prolong the baking time. It is highly recommended that you always miss flying cakes at home. I seldom go to the supermarket to buy frozen food, but missing flying cakes is an exception. In addition to direct heating, many new products can be derived. For example, making noodle soup, noodles and so on. I use it to make Danish horn pastry, which is delicious. The key is simple, convenient and delicious.