Crispy grape pie

Crispy grape pie

Introduction:

Production steps:

Step 1: make Melaleuca pastry.

Step 2: put 100g raisins and 200ml water into the pot, bring to a boil, and continue to cook over low heat for 5 minutes

Step 3: dissolve 12 grams of corn starch in 40ml water, pour it into the boiled raisin liquid, continue to cook over low heat and constantly stir until it becomes thick.

Step 4: turn off the heat, add 90g sugar, 1 / 4 teaspoon salt, 10ml lemon juice and 10g butter to the cooked raisins. Stir until butter is completely melted and sugar is completely dissolved. Cool down.

Step 5: roll the thousand layer pastry dough into a thickness of about 0.25cm, cut it into a rectangle, and evenly fork some small holes on one of the pieces with a fork to prevent the dough from bulging during baking.

Step 6: fill in 1 / 4 of raisin filling in the middle of the dough. Pay attention to leave a width of about 1.5cm around the dough. Brush the whole egg around the dough.

Step 7: cover another layer of dough, and gently press around the dough with your hand to make the two layers stick together.

Step 8: brush a layer of egg liquid on the surface of the dough.

Step 9: use a thin and sharp blade to make three oblique cuts on the dough, cut through the dough, reach the filling, sprinkle sesame seeds and relax for 15 minutes.

Step 10: put it into a preheated oven for about 30 minutes until the surface is slightly golden.

Materials required:

Melaleuca pastry: 1 portion

Raisin filling: 1 portion

Whole egg liquid: right amount

Note: the surface of the knife needs to be cut through the skin, be sure to use a thin and sharp blade to scratch.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet