Afternoon tea ☺ with my son I thought I was drunk...
Difficulty: Side dish (intermediate)
Duration: more than 1 hour
<h3>Ingredients</h3>
Papi:
Unsalted butter 100g
Salt 1 g
21 g of powdered sugar (20 g for pie crust, 1 g for garnish at the end)
Medium or high gluten flour 110g
Cheese paste:
Tattola cream cheese 150g
1 egg
20g white sugar
Apple filling:
2 Apples
Cinnamon powder 2g
Lemon juice 5ml
Walnut kernels or slices of almonds to taste
<h2>Apple Pie's practice steps</h2>
1. Add 20g of powdered sugar, 1g of salt to 110g of flour and mix well.
2. Cut 100g of butter into small pieces and put into the flour (it is recommended that you do not change the proportion privately, otherwise the pie skin will be too oily, or too easy to disperse, not easy to succeed), and rub the butter and flour with both hands.
3. Make the flour grainy (sorry, I found out I forgot to take a picture after laying out the pie plate right away, so this is only a small part).
4. Brush the bottom and edges of the container with a thin layer of oil (I use an 8-inch live bottom mold, which is convenient for de-molding after baking).
5. Spread the skin surface over the bottom of the container, extend up along the edges, make 2cm edges, and after shaping, put it in the refrigerator and refrigerate for later.
6. Place the cream cheese in a blender and beat until soft, add eggs and sugar and beat until a fine and even paste is good.
7. Remove the pies from the refrigerator, pour the cheese paste into the flat and continue in the refrigerator freezer.
8. Peel and slice the apple.
9. Sprinkle 5ml of lemon juice (to prevent the apples from oxidizing and turning black), 20g of white sugar, 2g of cinnamon powder, and mix well by hand.
10. Cinnamon powder can be made with cinnamon skin, and powdered sugar can also be made with white sugar.
11. Heat the oven at 230 degrees Celsius and preheat for 10 minutes.
12. Take the pie out of the fridge, plate the apples, and sprinkle them with walnuts or sliced almonds (you can also spread a full layer, it will be very crispy!). ）。
13. Put in the oven, heat up and down, 230 degrees, 15 minutes, turn down the heat after 15 minutes, 210 degrees, bake for another 25 minutes (each oven has a different temper, just a golden surface).
14. Take out the mold, put a heat-resistant bottle underneath, put the mold on, and it will be naturally released.
15. Sift the powdered sugar evenly with a fine sieve, OK, let's start! Hot eating was great! After refrigerating, I eat it, and the taste is also very cool!