Recipe: Mini Apple Pie (without cinnamon)

Home Cooking Recipe: Mini Apple Pie (without cinnamon)

Notes:

I like to eat apple pie, but the big ones have to be cut as a hand-disposing party. And it's not good to give people~ So for the sake of convenience, I made a mini version of the apple pie (egg size)

Ingredients:

Steps:

  1. Home Cooking Recipe: In addition to water, mix all (1) mixed fingertip yak side oil blends

    In addition to water, mix all (1) mixed fingertip yak side oil blends

  2. Home Cooking Recipe: It is granulated like this (small granules, this is a bit high in hand temperature, and the butter is a little melted)

    It is granulated like this (small granules, this is a bit high in hand temperature, and the butter is a little melted)

  3. Home Cooking Recipe: Slowly add water to form a group of water 30-45 grams (each brand of flour has different water absorption, so be sure to add a spoonful of spoonful!) Membrane plastic wrap, refrigerator (not frozen) for 30 minutes

    Slowly add water to form a group of water 30-45 grams (each brand of flour has different water absorption, so be sure to add a spoonful of spoonful!) Membrane plastic wrap, refrigerator (not frozen) for 30 minutes

  4. Home Cooking Recipe: Two big apples are cut into small Ding, I add less, 300 grams of just 10 apple pie stuffing ~

    Two big apples are cut into small Ding, I add less, 300 grams of just 10 apple pie stuffing ~

  5. Home Cooking Recipe: 5 grams of butter melted, pour the apple down, stir fry, add brown sugar, white sugar, lemon juice, like a soft filling, cover the lid for 5 minutes, the apple juice is almost the same

    5 grams of butter melted, pour the apple down, stir fry, add brown sugar, white sugar, lemon juice, like a soft filling, cover the lid for 5 minutes, the apple juice is almost the same

  6. Home Cooking Recipe: Turn a small fire, 10 grams of water starch + 30 grams of water, add a spoonful of a spoonful to the pot (I used about 3 spoons, so there is still left)

    Turn a small fire, 10 grams of water starch + 30 grams of water, add a spoonful of a spoonful to the pot (I used about 3 spoons, so there is still left)

  7. Home Cooking Recipe: Sprinkle some flour on the chopping board, knead the dough into a rectangle, press it into a circle with a mold, and then fill the mold (using the mold of the egg tart). After filling the filling, cut the remaining dough, and smash the eggs and brush them. On the epidermis

    Sprinkle some flour on the chopping board, knead the dough into a rectangle, press it into a circle with a mold, and then fill the mold (using the mold of the egg tart). After filling the filling, cut the remaining dough, and smash the eggs and brush them. On the epidermis

  8. Home Cooking Recipe: The oven is fired at 170 degrees, preheated for 5 minutes, baked for 20 minutes at 200 degrees, and colored for 5-8 minutes (the oven is different, the above is for reference only)

    The oven is fired at 170 degrees, preheated for 5 minutes, baked for 20 minutes at 200 degrees, and colored for 5-8 minutes (the oven is different, the above is for reference only)

Tips:

I use salt butter to bring out the sweetness of the stuffing. For those who use unsalted butter, you can add about 1g of bismuth salt. You can use no oil. Sticky oil should be used. When you first make it, use 60g of sugar... sweet to hahaha, 30g is just right. . The brown sugar is especially delicious when it is roasted.


Look around:

ming taizi durian tofu pizza pumpkin pork soup margaret jujube noodles fish bread watermelon huanren pandan enzyme red dates baby prawn dog lightning puff shandong shenyang whole duck contact chaoshan tofu cakes tea cookies taro