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After cleaning 500 grams of fresh cherries, pick out the cherry core with a tool, and pick out the cherry core from the pedicle with a tool to ensure that the cherry is finished in appearance, and the pie made is better.
Then add 25 grams of sugar to the nucleated cherry and marinate for about 2 hours.
After two hours, the cherries will be some, and then the marinated cherry juice will be filtered out. When adding water, the weight will be 120 grams. Finally, 15 grams of starch and 8 grams of lemon juice and the remaining 25 grams of sugar will be added. Put it on the fire and do not heat until it is boiling until the soup is thick. Pour the soup on the cherries and wait until the cherries are cooled.
80 grams of butter is taken out in advance and softened at room temperature.
Add 130 grams of low-gluten flour and 25 grams of fine sugar to the butter.
The surface is granulated by hand.
Add 30 grams of cold water to an egg yolk and add 1 gram of salt to mix well and pour in the flour.
After kneading the dough, put it in the refrigerator for 2-4 hours.
Then take out the dough rolling pin and knead it into a dough.
Put the patch into the 8-inch disc, cut off the excess side, and fork some vents on the pie.
In order to prevent the drums from being baked when baking, you can sprinkle some beans on the plate. Bake in the oven for 180 minutes at 180 degrees, then pour off the beans and bake for 5 minutes to the left. The power of each oven varies, and the oven time and temperature are for reference only.
Put the baked pies in a cool, natural temperature and add the cherries. After putting the cherries, try to eat them as soon as possible. It will take too long, and the pies are not so crisp.
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