1. Two apples, peeled and diced.
2. Put the diced apples in a non-stick pan over low heat, add sugar and stir fry. After a while, the apple will be out of water. Continue to sauté the water on low heat.
3. Add 6 grams of starch and a little water to make water starch, pour it into the diced apples and stir well. At this time, the diced apples become viscous.
4. Fried diced apples.
5. Two flying cakes are stacked. Sprinkle flour in the center to prevent sticking, and roll out a large rectangular dough.
6. Divide evenly into eight pieces.
7. Take one of them, put apple filling in the middle, brush with egg wash on the side, and fold it diagonally.
8. It will look good when pressed with a fork, but the roast is completely gone.
9. Finish the remaining dough pieces one by one.
10. Brush the egg liquid, and use a razor blade to cut two knives on the stomach area to expose the filling. I did some of them and some did not. I want to try which one looks good.
11. Preheat the oven ahead of time, at 190 degrees for about 13 minutes, the dough will bulge and the surface will be golden.
12. Fragrant and crispy, very delicious!
Tips:1. Diced apples should be fried dry, and water starch should not be added too much, or the wetness will affect the texture of the meringue. 2. A total of 8 pies were made with two fly crusts. 3. If the apples are sweet enough, reduce the amount of sugar (or make (⊙o⊙)...the finished product will be very sweet. 4.8 pie with a medium-sized apple and a half is enough, I used two, leftovers) The next part of the diced apple. 5. Don't be greedy when you put the stuffing, or it will crack when you bake it if you don't press it tightly.
