Make fruit pie, cherry pie and pineapple pie with seasonal fruits, the pie skin is crispy, and the fruit with the filling is sweet and delicious!
By blue cheese
<h2>Royalties</h2>
Skin fee:
Butter 80g
Low gluten flour 180g
Ice water 60g
Salt 3g
Caster sugar 50g
Filling:
Cherry 90g
Pineapple 90g
20g sugar
<h2>Practice steps</h2>
1: 90g of cherries are pitted and chopped into 10g sugar for one hour, and 90g pineapples are cut into small pieces and put into 10g of granulated sugar for one hour
2: Cut 80g of frozen butter into small pieces
3: Pour 180g of low gluten powder into butter cubes and mix well
4: 60g ice water into 50g of fine sugar and 3g of salt and mix well to dissolve, pour into butter low gluten powder
5. Mix evenly without dry powder
6: Knead the dough and refrigerate for 30 minutes (butter in the dough into chunks)
7: Sprinkle dry powder on the countertop and take out the dough
8: Roll out the rectangle and fold it in four folds, then refrigerate for 20 minutes
9: Take out the dough in the refrigerator and continue to roll out the rectangle, fold it 40 times and refrigerate it again for 20 minutes
10, to repeatedly fold 4 fold 3 times, take out the rolling rectangle
11: Cut into 10 rectangular dough with a width of 6 cm inside
12: Add pineapple kernels to the dough
13: Add cherries to the dough
14: Cover with another piece of dough and use a fork to press out the shape around it
15. Use a toothpick to fill the dough with small holes
16: Coat the dough with a layer of egg mixture
17: Place in the middle layer of the preheated oven at 220 degrees for 15 minutes
18. Finished product
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