1. Soften the butter at room temperature and knead the low-gluten flour evenly.
2. Kneaded flour.
3. Add egg liquid and powdered sugar.
4. Refrigerate for 1 hour.
5. Add 10g butter, melt, add apples and sugar, and stir fry.
6. Pour in water, starch, lemon juice and salt, and continue to fry until it becomes a sticky shape.
7. One is divided into 2, half of the skin, the bottom is normal. Roll out the thin slices with a fork, garish.
8. Spread the apple filling.
9. Woven into a mesh.
10. 202°C, 30 minutes.
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