How to make apple pie without butter? The first one:
Raw materials:
Flour, eggs, butter, salt, yeast, sesame, apple, almond, pistachio, honey.
Practice:
1, pie skin: 1 00g of flour, 1 egg, 30 g of butter, 2g of salt, yeast 1 g, sesame1spoon, knead into dough, then let it stand for 30min and slightly ferment.
2. Put the dough in the refrigerator for half an hour to prepare for invagination: 2 golden apples, almond, pistachio, honey 1 spoon;
3. Roll the dough into pancakes;
4, spread into the baking tray, the tray can be thinly sprinkled with a layer of powder, so that it is easy to demould after baking;
5. Preheat the oven 190 degrees, press another plate on it, and bake it for 10 minutes first;
6. Take out, spread the cut apples on the pie skin, and bake for 10 minute;
After baking, sprinkle with nuts and drizzle with honey.
The second type:
A pie skin practice:
Pie materials: cream 80g, salt12 tsp, sugar powder 30g, water 20g, low-gluten flour 130g(6-inch pie).
Dice the butter and mix it with flour, then add all the pie materials and grab them into a ball by hand.
B apple stuffing practice:
Stuffing materials: 40g of cream, 350g of apple, 90g of fine sugar, 2 tablespoons of water, corn flour 1 tablespoon, cinnamon powder 1 tablespoon (if you don't like cinnamon powder, you don't need to add it).
1. Roll the dough with a rolling pin into a dough with a diameter 2 inches larger than the pie plate.
2. Put it into the pie plate and press the corners, cut off the excess and grab it into a ball for later use; Then use a fork to print even holes in the pie skin, then wrap it in plastic wrap and put it in the refrigerator to freeze hard (about 30 minutes).
3. Chop half the apple into small dices, and then put the butter, apple, sugar and cinnamon powder into the pot to cook 10 minute; Then mix the corn flour with water, slowly add it into the apple stuffing and fry until it is sticky, and let it cool for later use.
4. Pour the apple stuffing into the pie plate covered with pie skin.
5. Roll the leftover dough into dough and spread it on the pie, press off the extra dough on the side of the pie with a rolling pin, then draw a net on it with a knife, brush it with egg yolk liquid, and send it to the lower layer of the oven to bake for 40 minutes.
Austrian apple pie practice;
Ingredients: sugar 40g, diced apples 400g, lemon half cinnamon powder 1 g, raisins 50g, almond crumbs 20g, butter 20g, rum 20g, a little layer of pastry, and a little whole egg or egg white.
Practice:
1) Peel half a lemon, peel off the white part inside the lemon peel with a small knife (which can remove the bitter taste) and cut it into shreds for later use. Dice the apples and soak the raisins in warm water in advance.
2) Put the sugar in a thick pan and stir-fry until golden brown, then add diced apples, shredded lemon peel and lemon juice (half a lemon.
3) Add butter, and finally pour in rum to enhance fragrance, and let it cool for later use.
4) Take out the finally refrigerated and relaxed thousand-layer pastry from the refrigerator, roll it into a rectangular dough sheet with a thickness of about 0.3 cm, and tie holes evenly on the surface with a fork to prevent bulging during baking. Then use a knife to cut out two pie bases with a length of15cm, a width of10cm and a width of1.5cm..
5) Brush the egg liquid around the rectangular pie bottom, take a piece of dough with appropriate length and width of 1.5 cm and stick it around the pie bottom to form a frame, put the air-cooled apple stuffing into the frame, use a strip with appropriate length and width of 1.5cm to obliquely build a grid on the surface, and paste the grid with egg liquid; Freeze in the refrigerator for 10 minute to prevent the crust from shrinking when baking.
6) Preheat the oven to 200 degrees and bake in the middle and upper layers for 20-25 minutes until the surface is golden.
In the rice cooker version of apple pie, 40g of gluten flour, jujube yogurt 100g, sugar 100g, proper amount of oil, salt, 4 eggs, proper amount of yeast and 5 small apples are used.
1, peel and dice apples, and prepare sugar.
2. Put oil in the pot and stir-fry the apples in the pot.
3. Put a spoonful of sugar and continue to stir fry. Turn off the heat after frying the apple fragrance.
4. Put the fried apples in a pot.
5, four eggs, egg white separation
6. Beat the egg white into white foam and add a spoonful of sugar, and continue to beat.
7. Beat until the egg white is sticky, then add a spoonful of sugar and continue to beat.
8, hit the egg white cream can stand chopsticks.
9. Put two spoonfuls of sugar in the egg yolk, four spoonfuls of flour, five spoonfuls of jujube yogurt, a little bit of yeast, stir well, add half of creamy egg white, stir well with the other half of creamy egg white, stir well, put the fried apples in the stirred egg-milk batter, stir, put oil in the rice cooker, brush well, and pour the prepared egg paste.
10, put it in the rice cooker and press the cake button.
1 1, wait for ten minutes after jumping to the heat preservation key.
12, open the lid
13, take out and plate.
Pan-made apple pie method 1, two apples, the apples in Shandong province have just been picked this season, especially the ones produced in Yantai area are the freshest and sweetest.
2. Wash and cut into pieces, and the particle size is based on the thumb of an adult.
3, cut into small pieces of apples, put them in a pan, and add the right amount of sugar (sweetness according to your own taste).
4. Pour in clear water and drown the apples. When the water boils, turn to medium heat. When the 7 layers are soft for 5 minutes, you can turn off the fire.
5. Boil the gap between apples and start making pastry. Ingredients of water-oil skin: flour 160g, butter 30g (which can be replaced by lard), salt 1g, and dough.
6, oil skin ingredients: 50g of flour, 30g of butter (can be replaced by lard) to knead into dough, two doughs aside to wake up 10 minutes or so.
7. Take a spoonful of raw flour, pour some water into the bowl and stir it with chopsticks.
8. Pour the raw flour water and boiled apples into the pot, cook for 10 minutes, stir into paste, and make apple stuffing.
9, cooked apple stuffing, put it in a bowl and put it aside to cool.
10, ready to make pastry, the ratio of water-oil skin to oil skin is 3: 1, knead together and knead into a small ball.
1 1, the water-oil skin is squashed by hand, and the oil skin is placed in the middle.
12, wrap it up, don't leak it, and tie the mouth tightly, which is a bit like a meat bag.
13, spread on the panel, flatten and compact by hand.
14, and then use a rolling pin to roll into strips.
15. Fold the two ends together, as shown in the figure, leaving a space in the middle.
16, fold again, and repeat this several times.
17, and then spread it out with a rolling pin, ready to put in the apple stuffing.
18. Remove a spoonful of boiled diced apples, wrap them in oil skin, and make them into jiaozi shapes today.
19, after all wrapped, heat the pan, put a few drops of oil, fry it slowly with low fire, and remember to cover the lid.
20. Fry until both sides are slightly yellow, and remember to turn over halfway for about 30 minutes.
2 1, after the pan is loaded, take a bite, which is sweet and sour inside and crisp outside. It is very suitable for the elderly and children, and it tastes better when dipped in condensed milk.