Apple pie:
Ingredients: 200g flour, 60g cream and sugar, 2 eggs and 3 apples.
Exercise:
First, mix the cream and sugar and stir.
2. Add the egg liquid into the prepared materials in stages and stir evenly.
Third, mix the flour and stir it evenly to make a thick batter.
4. Peel and slice the apple, add a little cream and stir fry, and add a little sugar.
5. Put oil paper in the pie mold, first pour some batter, then spread a layer of apples, then pour a layer of paste, and then spread a layer of apples.
6. Preheat the oven for 200 degrees 10 minute.
7. Put the cake embryo in a 200-degree oven for 20-30 minutes (the temperature standard of each oven is different, try it yourself).
or
Materials:
Double skin material:
Two cups of flour
C white oil Crisco shortening 3/4 cup
Salt 1 teaspoon
E 5-7 tablespoons ice water
Pippi exercises:
1. Mix other materials except ice water.
2. Add ice water bit by bit to form dough. (You don't need to add all the water)
3. Cut the prepared dough in half. Divide it into two pieces. The bar is flat. Spread a layer on the cake tray first. Poke some holes with a fork. The other floor is used.
Filling material:
4-5 cups of diced apples (peeled and diced apples)
6 ounces of brown sugar
C raisins 1/2 cups
Cinnamon powder 1 teaspoon (teaspoon)
Nutmeg powder nutmeg 1/2 teaspoons (nutmeg powder)
5 tablespoons of medium gluten flour
G broken lemon peel 1/2 lemon peel weight
H lemon juice 1/2 teaspoons
Vanilla essence 1/4 teaspoons
Apple pie practice:
1. Preheat the oven to 350 degrees Fahrenheit or 175 degrees Celsius.
2. Take a large bowl and mix all the ingredients of the pie filling. Put the ingredients into a cake pan with the first layer of cake crust. Cover with a second layer of pie crust. Cut off the extra edges. Tighten the edges and clamp the flowers. Poke a few holes or 3-4 cuts in the surface with a fork or knife (let the steam escape). Brush the surface with egg juice. (You can also sprinkle some sugar)
Bake at 3.350 degrees for 45-60 minutes (at your discretion). (After the surface is painted, it can be covered with aluminum paper to prevent burning. )
Pineapple pie:
Ingredients (8-inch pie plate):
Pie part: common flour 150g, sugar 2g, salt 2g, lard 50g, butter 20g and water 40g.
Filling: 20g of sugar, 2g of salt, corn starch 15g, pineapple 180g, pineapple juice 100g, a small amount of cinnamon powder, and more than half of eggs (this is the part that can't be used to brush the cake crust, so it should be added to the filling).
Exercise:
Step 1: Deal with the pineapple.
I use fresh pineapple, so I can skip this step with canned pineapple. Peel the pineapple, cut it into large pieces and soak it in light salt water for 5 minutes to remove the astringency. After soaking, take out the pineapple and dice it, then soak it in sugar water.
Step 2: Prepare the pie crust.
Mix lard with butter and cremate it. Then add flour, sugar, salt and water and mix well. Wrap the kneaded dough in plastic wrap and put it in the refrigerator for one hour.
Step 3: Cook the stuffing.
Pour out the sugar water soaked in pineapple, add sugar and salt (you can taste the sweetness, if it is sweet enough, you don't need to put sugar alone), add water starch and stir well. Then cook until the soup becomes transparent and sticky, stirring constantly to prevent it from sticking to the pot. Add diced pineapple and cinnamon powder, mix well, cook for a while, turn off the heat and let it cool.
Step 4: Spread the pie crust.
Take out the frozen dough and divide it into two parts according to the size of the cake pan. One is a little too big for bedding. The other one is a little smaller and is made of surface flowers. Wrap the dough in a fresh-keeping bag and roll it into thin slices. The bottom layer can be compared with the cake plate, and it needs to be put in an extra circle, so that some patterns can be made on the side and baked to look better. The thin sheet with flowers on the surface is about the size of a cake pan, and then cut into strips. Take out the dough woven into a flower net (before putting it into a fresh-keeping bag for moisturizing, the dough will harden after taking it out for a long time, which will affect the kneading at the back). After laying the bottom, pour in the stuffing and cover with the woven dough. Tidy up the irregular noodles, then squeeze out the dough on the side and cover it on the edge of the noodles below.
Step 5: Bake the pie.
Preheat the oven to 170℃, brush the pie with egg liquid and bake it in the oven for about 30 minutes.
Yellow peach school:
Materials:
Bright butter 120g, medium flour 160g, coconut milk 20g, sugar 50g, milk 6 tablespoons, canned yellow peach 1 bottle.
Exercise:
1. The butter taken out of the refrigerator is directly diced without softening.
2. Sieve the medium flour into a pot, add coconut and diced butter, and gently stir until the butter is covered with flour.
Crush large pieces of butter with a spoon, but don't crush too much.
4. Add 40 grams of sugar and mix well. Add milk and gently knead it into dough by hand. As long as you knead it into dough, don't knead it too evenly. It doesn't matter if there are butter particles, so the skin will have a layered feeling.
5. Spread a plastic wrap, sprinkle some dry flour, put the dough on the plastic wrap, sprinkle some flour on the dough, cover the plastic wrap, and roll it into a cake crust slightly larger than the cake pan with a rolling pin.
6. Remove the plastic wrap from the cake crust, roll it up with a rolling pin, put it on the cake pan, gently flatten it by hand, and then cut off the extra cake crust along the edge of the cake pan with a knife.
7. Punch a few holes in the crust with a fork and let it stand for 10 minutes.
8. Cut the canned peach juice into small pieces, spread it on the skin, then pour in 1 tablespoon of juice and sprinkle some sugar evenly.
9. Preheat the oven at 200 degrees and bake in the middle layer for 25 minutes. The surface can be moved to the lowest layer after coloring.
Production experience:
This is a 9-inch size. Made 1 8-inch, two small pie plates, and deducted four or five biscuits.
Lemon cheese pie:
Raw materials:
A. Single-layer pie chart (6-inch pie chart)
120g medium gluten flour, 80g ice cream, 30ml ice water, 1.5g salt, 5g sugar and an egg yolk.
B. lemon cheese trap
80g cheese, 80ml milk, 2 eggs, sugar 10g, a little salt, and a little juice and peel of half a lemon.
Exercise:
A. single-layer pie
1. Sift the flour in a large bowl, slice the cream and put it on the flour;
2. Knead by hand so that each piece of cream sticks to flour;
3, add ice water, sugar, salt, stir, put into the insurance film (the plastic wrap can be torn a little bigger, and then used to roll the skin) and knead it into a ball;
4. Spread out and sprinkle flour on the dough;
5. Spread a piece of plastic wrap with the same size, and then roll the noodles into a circle, which is about 1 cm larger than the cake plate;
6. Grease the cake pan, put the cake pan on the surface, press the bottom, cling to the bottom of the cake pan, and fork some small holes on it with a fork;
7. Remove the redundant edges;
You can put it in the refrigerator for about 20 minutes.
B: filling method:
1. Put the cheese into the milk, stir it with a blender, add sugar, salt and lemon juice, stir it again and take it out;
2, the eggs are scattered, put in and fully stirred into a trap;
3. Pour in the crust, brush the yolk, preheat the oven to 200℃, fire up and down, put down the layer, bake at 200℃ 15 minutes, and then bake at 150℃ 15 minutes, and the surface of the crust is golden yellow.
Chocolate pie:
Egg yolk chocolate pie
Exercise:]
It takes about 30 grams of chocolate to spread a pie. And the stuffing, I only drew a very thin layer, please draw more ~ ~: D if you like.
By the way, if you think the cake is thick, you can cut it in half horizontally in the middle and wrap it with stuffing.
There are many illustrations about cakes on the Internet, and only pie combination pictures are posted here.
Chocolate egg yolk pie
Cake body material:
70g milk
Salad oil 80g
90 grams of low-gluten flour
3 g of baking powder (BP) (1 teaspoon)
Sugar100g
Egg yolk 88 grams (about 5)
Protein 175g (about 5)
Half a teaspoon of Tatar powder (or white vinegar)
Exercise:
1, oven preheated to 350F, 10* 14 flat baking tray for baking tray paper.
2. After mixing the low-gluten flour and baking powder evenly, sieve it for three times. Separate the egg white from the yolk.
3. Egg yolk+1/3 sugar, beat with a blender until the color of egg yolk turns white, add a little salad oil, stir well, add a little milk, and continue to stir well.
4. Add 2 in 3 times, cut vegetables with a rubber knife and stir evenly until there is no powder.
5. In a clean, water-free and oil-free basin, add egg white and Tatar powder, stir at high speed with a blender to foam, then add sugar bit by bit, stirring while adding until all the sugar is added. Continue to stir with the blender until the protein is dry and foamed (the sharp corner will not fall off when the blender head is lifted, and it is vertical).
6. Slowly pour 4 into 5 and scoop it up from the bottom with a rubber knife. The whole process should be light and fast (don't rotate in the same direction, the protein will defoam) until the batter is uniform in color, even if it is stirred (don't stir it too much).
7. Pour 6 into a baking tray covered with baking tray paper, put it in a preheated oven, bake for 15~ 16 minutes, insert it with a toothpick, and take it out without batter.
8. Take the cake out of the baking tray, tap it on the table, draw a circle around the cake with a knife, and then turn the cake upside down on another flat baking tray (if not, turn the cake upside down on the chopping board). Tear off the baking paper and let it dry for a few minutes.
Then put it on the baking tray and turn it over (the cake crust has been glued off. If you want to keep the whole cake crust, put baking paper on it when you turn it over. Let it dry for 10 minutes until the cake is almost cold. Cut the cake into small pieces with a model (or cup) for use. * * * * Pie filling: (custard filling) * * * *
Materials:
Egg yolk 1 piece
1 tbsp flour
2 tablespoons sugar (according to everyone's taste)
5 tablespoons milk
Whip whipped cream 1/2 cups.
Exercise:
1. Add sugar and flour to the egg yolk and mix well. Put it aside.
2. Heat the milk in a small pot. After the milk is boiled, pour half of the milk into 1 and stir. After stirring evenly, pour it back into the pot and stir it with the other half of the milk until it becomes thick. Immediately leave the fire, cool and refrigerate. As shown: 3, 2. After refrigeration, add a spoonful of rum (or not), send 1/2 cups of whipped cream, and mix to 2.
4. Spread the filling on the cake slices above and clip them together. If you don't like chocolate crispy skin, you can eat it now. )