Hey, the kitchen app is too weak, I have written it for the third time, and I am not in the mood to say anything. The first time the recipe was so rough... The photos taken by the mobile phone can't afford to hurt! Just look at it!
The white sugar is mixed with the low powder, the butter is softened, and the corn is shaped by hand.
Add water and knead it into a slightly smooth dough. Put it in the refrigerator for 30 minutes, preferably 1-4 hours. (Add a little bit of water, don't pour too much at once, here I am also pouring water in different times, not sure about the specific amount.)
Make a pie stuffing while keeping the dough cold. Apples and carambolas are weighed separately. (The amount of fruit can be adjusted by itself)
Heat the pan, add the butter, pour in the fruit and stir fry. Add the white sugar and continue to stir until the fruit is soft.
Corn starch is added to the water and poured into the pot. Continue to stir fry until it is viscous and turn off the heat. Add salt, lemon juice and cinnamon powder and mix well. Finish the stuffing and use it when you let it cool.
The dough is divided into two parts in a ratio of 2:1. Slightly apply a thin powder on the chopping board to smash a large piece of dough into a pie, put it on the plate, and adjust it. Use a rolling pin to remove excess skin. The fork put some holes in the pie.
The remaining dough is chopped and cut into strips. Pour the stuffing onto the pie and let them spread evenly.
The strips of pies are stacked on top of each other.
Press the extra pies along the edge of the disc by hand. At this point, a faction is basically completed, the whole egg liquid is brushed on the skin, the oven is preheated, the middle and upper layers are baked at 200 degrees for 15 minutes, and the 175 degrees are baked for 15-20 minutes. The surface of the skin to be sent can be baked.