[lemon rose apple pie] - create a private afternoon tea of your own

[lemon rose apple pie] - create a private afternoon tea of your own

Introduction:

"Recently, the weather is very good. Whether it's by the road or in the park, flowers are red, grass is green, willows are sprouting, and beautiful butterflies are dancing among the flowers. Nature is telling us that spring is coming and loves this beautiful season. Today, I didn't go to school, so after lunch, I had a little friend to drink afternoon tea with me. In order to avoid trouble, I made lemon tea that we could both drink. Then I made a lemon rose apple pie. It was crispy and crumbling. It was filled with tender and smooth pie stuffing full of lemon aroma, and then it was matched with sugar apple made into rose. It was a bit humble to say that it was really good-looking and delicious yummy. Ingredients: (one 6-inch pie) pie skin: 80g low flour, 40g butter, 12g fine sugar, 8g egg yolk, 16g cold water, 1 / 8tsp salt; pie filling: 140g light cream, 1tbsp condensed milk, 2 eggs, 40g fine sugar, 40g lemon juice, 1tbsp lemon crumbs, 2G Kishi powder (if not necessary, the filling is yellow); apple blossom: 1 apple, 30g sugar; surface decoration: rose A little crushed flowers, a little coarse sugar "

Production steps:

Step 1: (1): make pie skin: sift the low flour, add softened diced butter.

Step 2: add the sugar.

Step 3: rub your hands into a uniform loose shape, a bit like corn flour.

Step 4: mix the salt with cold water, stir slightly to melt the salt, and then add the egg yolk to make yolk water.

Step 5: add the egg yolk mixture into the kneaded basin.

Step 6: gently press into a ball with a rubber scraper, then cover it with plastic wrap and refrigerate for one hour.

Step 7: (2): making apple roses: when refrigerating the dough, make apple roses. Clean the apples and cut them into two large pieces. Do not use the seeds in the middle, and then cut them into 1 mm or so evenly.

Step 8: put the cut apple slices into light lemonade or water immediately to avoid oxidation and blackening.

Step 9: pour a little water into the pot, add 30g sugar and 30g honey, bring to a boil, add apple slices and cook for about one minute to soften the apple.

Step 10: take out the drain, then dry it with kitchen paper.

Step 11: take 5 apple slices and place them from right to left. Because the apple slices are big and small, when placed, the Apple Rose will be more beautiful and lifelike.

Step 12: roll it up from the right side. At the beginning, roll it up a little more tightly. The more the strength is, the looser it is.

Step 13: stand up after rolling, turn the outside apple slices out a little, do some shaping, and chop the beautiful apple roses.

Step 14: finish the number you want in turn. I calculated the whole pie for four, and then three roses for each, so I made 12 roses.

Step 15: (3): finished product production: take out the refrigerated pie skin, put a fresh-keeping film on the top and bottom respectively (this is better for rolling the dough skin and easier for operation), and roll it into a slightly larger size than the pie plate.

Step 16: when rolling, you can use the pie plate for comparison. Don't roll it too large to avoid waste while the pie skin is too thin.

Step 17: tear off the preservative film, hold up the good pie skin by hand, put it into the pie plate, sort it out slightly, and press off the excess part on the edge.

Step 18: tear off the preservative film, fork some small holes on the pie skin with a fork, which can effectively avoid the puff of the pie skin during baking.

Step 19: preheat the oven at 180 degrees before rolling the pie. The preheating process takes about ten minutes.

Step 20: put the pie skin into the preheated oven and bake the middle and lower layers for about 20 minutes until the surface is golden.

Step 21: take out the baked pie skin.

Step 22: when baking the pie skin, we first make the filling. Mix all the pie ingredients together, stir gently, and then sift through.

Step 23: pour the pie into the baked pie.

Step 24: put the apple roses in advance. It's better to consider the perfection of cutting in advance when putting them. I put them in the way of cutting into four pieces, with three "Roses" on each piece, one before and two after.

Step 25: put it into the preheated oven with 170 and 180 heats, and continue to bake for about 20 minutes until the pie is completely set. Because the fire is small and the height of the space is large enough, the baked pie has a beautiful surface without any focus.

Step 26: take out the baked apple pie, and sprinkle some dried rose shreds and sugar on the heart of the apple rose to increase the fragrance and shape of the "Rose".

Materials required:

Pie: low powder: 80g

Pie: butter: 40g

Pie peel: fine sugar: 12g

Pie skin: egg yolk: 8g

Pippi: cold water: 16 grams

Pie: Salt: 1 / 8 TSP

Pie filling: light cream: 140g

Pie filling: condensed milk: 1 tbsp

Pie: egg: 2

Pie filling: fine sugar: 40g

Pie filling: lemon juice: 40g

Pie: Lemon crumbs: 1 teaspoon

Pastry: 2

Apple blossom: Apple: 1

Apple blossom: sugar: 30g

Surface decoration: Rose pieces: a little

Surface decoration: coarse sugar: a little

Note: the heart of the poem phrase: 1: in the production of pie, do not knead the dough too much, just and into a group. The mixed dough should be refrigerated for 1 hour before operation. 2: When rolling the pie, try to be the same size as the pie plate to avoid waste. 3: The amount of pie stuffing is endless. You can make 2 portions. If you only make one portion, reduce the amount as appropriate. 4: When placing Apple roses, it's better to consider the effect after cutting, so that the finished product is more beautiful.

Production difficulty: Advanced

Process: Baking

Production time: one hour

Taste: sweet