Crispy apple pie (with thousand layers of crispy crust)
Step 1 . Put all the pie ingredients except butter into the bucket of the toaster and knead the dough for 15 minutes.
Step 2 . Cover the dough with plastic wrap and relax for 30 minutes.
Step 3 . Wrap butter and cut into pieces, put them into fresh-keeping bags, roll them into rectangular slices with a rolling pin, and put them into the refrigerator to harden.
Step 4 . Sprinkle the loose dough with dry flour and roll it into a rectangle
Step 5 . The rolled dough should be about 3 times larger than the butter slice, so that the butter can be wrapped smoothly. Tear off the fresh-keeping bag of the frozen hard flake butter and put it in the middle of the dough.
Step 6 . Fold up the left side of the dough to cover the butter
Step 7 . Then fold the right side skin, press out the excess air by hand, and press the upper and lower ends tightly.
Step 8 . Place the mask horizontally
Step 9 . Sprinkle a little dry flour and roll it into a rectangle
Step 10 . Fold the left and right sides towards the middle
Step 11 . The two sides overlap again
Step 12 . Wrap it in plastic wrap and refrigerate for 30 minutes. After taking out, continue to "open" and fold according to steps 10 and 11. Fold it three times in total.
Step 13 . After the last cold storage, take it out and turn it into a rectangle.
Step 14 . Sprinkle a little dry flour, roll it up, wrap it with plastic wrap and put it in the refrigerator for refrigeration or freezing.
Step 15 . It can be opened after warming up when necessary.
Step 16 . Put a little butter on the 6-inch pie plate to prevent sticking.
Step 17 . Lay the thousand layers of pastry on the pie plate and roll the edge with a rolling pin
Step 18 . Make it into pie skin.
Step 19 . Use a fork to make a small hole at the bottom.
Step 20 . Make stuffing. Peel and dice apples
Step 21 . Put the butter in the pie filling material in the pot and heat it over low heat to melt
Step 22 . Pour in diced apples and stir fry
Step 23 . Add the fine granulated sugar in the pie filling material and continue to stir fry evenly.
Step 24 . Drop a little lemon juice into the juice and boil the diced apples until soft.
Step 25 . Wash the corn starch with clean water and slowly pour it into the pot and stir it evenly.
Step 26 . Stir until the apple stuffing is thick, turn off the heat and cool.
Step 27 . Cut the thousand layer pastry into noodles with a knife
Step 28 . Put the apple stuffing into the pie plate
Step 29 . The pastry strips are arranged horizontally on the pie plate
Step 30 . Put a vertical pastry strip in the middle first and arrange it in turn.
Step 31 . Then weave the pastry strips on both sides and press off the excess pastry strips. Mesh pastry editing is complete.
Step 32 . Brush a layer of whole egg liquid on the surface of pastry strips with a brush
Step 33 . Put it in the middle of the oven, heat it up and down 180 degrees, and bake it for about 25 minutes.
Step 34 . It will be crisper after cooling.
Step 35 . Make some butterfly crisps. Cut the remaining pastry into neat rectangles.
Step 36 . Brush the surface with a thin layer of egg water and sprinkle with coarse-grained white granulated sugar
Step 37 . Roll both sides together in the middle and put them in the refrigerator for refrigeration for a while.
Step 38 . Take out and cut into thin slices about 0.5cm thick, place them in the baking pan, put them into the middle of the oven and heat them up and down for 180 degrees, 10-12 minutes.
Step 39 . Finished picture of crisp apple pie. The layers of pastry are very clear,
Step 40 . Finished product drawing
Step 41 . Finished product drawing.
Step 42 . Finished drawing of butterfly crisp
Step 43 . Finished drawing of butterfly crisp.
* Information is provided from the Internet, If there is a copyright infringement, Please contact administratoryouarefoodie.com, We will deal with as soon as possible, Thank you!
