The first time you make a note, it is easy to be dazzled and error-prone when editing the grid. If you like buttery, you can add 20 grams of butter. The sweetness can be increased according to the taste of each individual, and the amount of sugar can be increased or decreased. (No pictures were taken when the grid was edited, 8, 9, 10 were borrowed from other people's photos, and the rest of the pictures were my own works.)
Soften the butter, add sugar, salt, and egg mixture, mix with low-gluten powder and baking powder, and add milk by mixing.
The flour is granulated, rubbed by hand, and the surface is basically smooth and placed in a plastic bag, and placed in a refrigerator for 1 hour.
At this time, start to make the stuffing, cut the peach peeled into small pieces, add the sugar to make the soup, and start to cook on the fire. After the peach is softened, put the flour and starch into the juice and let it cool.
Two-thirds of the refrigerated dough is smashed into thin skin, laid flat on the plate, pressed off with a rolling pin, and a small hole is placed on the bottom with a fork.
Spread the bottom of the pie with oil paper, put on a pie or soy bean and press the pie to prevent it from bulging during baking.
Put the finished pie into the oven and color it at 180 degrees for 15 minutes.
The baked pie is taken out and allowed to cool, and the stuffing is added.
The remaining one-third of the dough is smashed into discs and cut into small strips of about one centimeter with a knife.
Arrange the small strips evenly and evenly, then place one in the middle of the horizontal direction and start editing.
Now the vertical strip is turned up, and then a long strip is placed horizontally, so you don't have to wear it back and forth.
Press the border with your hand and remove the extra side strips.
Brush the egg on the surface and bake the oven at 180 degrees for 25 to 30 minutes.
Baked to golden brown, baked