Austrian apple pie

Austrian apple pie

Introduction:

"Sweet apple fragrance, apple thin piece, color white, blackcurrant and raisin embellishment among them. Apple and cinnamon are a perfect match. They have a unique flavor. The apple pie has a faint aroma of almond and lemon. Taboo: Cinnamon is hot and should not be eaten by pregnant women. So if pregnant women eat cinnamon powder, please don't put it. What the mother eats during pregnancy will affect the future constitution of the fetus. Controlling the dough is the key. Before baking, it is necessary to put it in the refrigerator to freeze. When making the grid, don't cut each one too thick. It's about the length of a palm and the width of a finger. Remember to use a fork to make a hole in it, otherwise the heat will not disperse when baking, and it will crack. When spreading, gently pull the dough, because it is very soft and elastic at this time. Pull off the excess after spreading it. If the last edge is not sealed, it is used to make up. The edge must be sealed, or the apple juice will flow out when it is roasted. "

Production steps:

Materials required:

Pastry flour: 300-500g

Apple: two

Black currant dry: 10g

Green raisin: 10g

Cinnamon powder: 1 to 3 G

Powdered sugar: 10g

Vegetable oil: right amount

matters needing attention:

Production difficulty: Advanced

Process: Baking

Production time: half an hour

Taste: Fruity