The apple pie made today is different from the apple pie we usually eat in western-style fast food restaurants, because it uses the method of thousands of layers of pastry, especially at this season's temperature, which is a good time to make thousands of layers of pastry, neither because the weather is too hot, the butter will melt too fast, nor because the weather is too cold, which will make the butter difficult to soften. It can be said: "Thousand layers of pastry is just at that time ~"
Ingredients: Melaleuca Crispy: low-gluten flour 90g, high-gluten flour 40g, butter (dough) 20g, butter (pastry) 80g, water 60g, fine sugar 5g, salt1.5g.
Apple stuffing: apple175g, sugar 30g, water and starch.
Step 1: The method of making Melaleuca meringue apple pie: Mix the high and low flour, fine sugar, salt and softened butter (20g) in the meringue material evenly, then slowly add water, and knead while adding according to the water absorption of flour.
Step 2: finally knead into smooth dough.
Step 3: Take a whole piece of 80g butter, soften it at room temperature in advance, wrap it with plastic wrap, and gently press it with a rolling pin.
Step 4: Roll into butter slices with a thickness of about 0.5cm, and store them in cold storage for later use.
Step 5: Slightly apply thin powder on the chopping board and roll the kneaded dough into a square cake with a thickness of 0.3cm-0.5cm.
Step 6: Place the butter slice at an angle of 45 degrees in the center of the cake.
Step 7: Fold the four corners of the bread.
Step 8: completely wrap the butter slices, and pay attention to keeping the butter close to the dough as much as possible to avoid bubbles.
Step 9: Wrap the butter dough.
Step 10: pat the dough with a rolling pin to soften the butter inside.
Step 1 1: Then gently roll the dough into a rectangle with a thickness of about 0.3cm.
Step 12: Then fold the two ends to the middle, respectively, like folding quilts.
Step 13: Finally, continue to fold the folded ends in half.
Step 14: At this time, the first quilt folding is over. In order to avoid butter melting and oil leakage, put the pastry in the refrigerator for 20 minutes.
Step 15: Take out the refrigerated pastry, and roll it into a rectangle with a thickness of 0.3cm as in step 1 1 2.
Step 16: Then continue the quilt folding process. Fold it and put it in the refrigerator for 20 minutes.
Step 17: Take it out again and roll the pastry into a square pastry with a thickness of about 3 mm..
Step 18: At this point, the thousand-layer pastry has basically taken shape.
Step 19: Cut off the irregular corners.
Step 20: Observing the section, you will find that the internal hierarchical texture is clearly visible.
Step 2 1: Dice the fresh apples.
Step 22: Add 30g sugar, pour it into the pot, add a little water (or not), and cook it with medium fire until the apple softens.
Step 23: Dissolve a proper amount of starch in water (the amount of one bowl bottom is enough), pour it into the softened apple pot, stir it quickly and evenly, and then turn off the heat.
Step 24: Make the surface of diced apples crystal clear and sticky.
Step 25: Cut the pastry just rolled into 4 pieces with a knife.
Step 26: Put the apple stuffing on the surface of a piece of pastry, and pay attention to leave a circle around it.
Step 27: Brush a layer of egg liquid around to cover another piece of pastry.
Step 28: Then compact the surrounding joints by hand.
Step 29: Brush another layer of egg liquid on the surface, and cut three slits with a knife, which can be deeper to expose the filling.
Step 30: Then make another apple pie in the same way.
Step 3 1: put the apple pie into the preheated loyal minister HBB-X6 oven at 200 degrees for 15 minutes.
Step 32: When the thousand layers are crisp, the surface is golden and the fragrance in the house is overflowing, they can be baked ~
Tips
Making a thousand-layer pastry requires a high room temperature. If the temperature is too high, the butter will melt very easily, so it is easy to leak oil when rolling the pastry.
If slight oil leakage is found in the process of rolling pastry, please stop rolling immediately and put it in the refrigerator to solidify the butter before rolling.
If bubbles appear in the dough during rolling, they can be punctured with a fork or toothpick, otherwise it will affect the formation of pastry. In addition, if you are looking for a more extreme layer of pastry, you can repeat the quilt folding process in steps 5 and 6. Of course, if you don't control it well, there may be oil leakage. You can operate according to your own situation.
The amount of apple stuffing can be added according to your own preference, and the interface part can be left around. You can selectively fork several holes in the bottom pastry, which is convenient for the pastry to breathe.
During baking in the oven, it is normal for the pastry to slightly leak oil, as long as the finished product has clear layers and distinct textures.