Flying Cake Crust and Jam Pie

Name: Flying Cake Crust and Jam Pie
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces Flying cake crust; Approximately 90g Kiwi jam; A little (surface decoration) Whole egg liquid; A little (anti-sticking) Flour

by Eyebrow:

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

There is a bag of flying cake crust lying in the refrigerator, which has been left out for a long time. I made kiwi fruit jam a few days ago. It was a bit too much. I was afraid that I could not finish it. With an idea, how about combining the two?
Flying pie crust is similar to meringue, but the layer is less than meringue, but it doesn’t matter, you can stack it up, it is much more convenient to use it to make meringue jam pie than to make meringue by yourself!
Fly pie crust and jam supermarkets both sell it. If you want to make your own jam, you can refer to my "Strawberry Jam" recipe. "

Ingredients

2 pieces Flying Cake Crust
Approximately 90g Kiwi Jam
A little (surface decoration) Whole Egg Liquid
A little (anti-sticking) Flour

Flying Cake Crust and Jam Pie

1. Take 2 sheets of flying cake crust, tear off the plastic paper and stack them together, and thaw at room temperature.

2. Sprinkle flour on the chopping board and flying cake crust to prevent sticking, and roll it into a square crust (about 24×28㎝).

3. Cut off the dough with irregular edges, and cut into three rectangular dough (about 24×8㎝)

4. Take a piece of dough and pierce half of the dough with a fork.

5. Put a large spoonful (about 30 grams) of jam on the half of the pierced dough and arrange it into a square, leaving a place for bonding on the four sides.

6. Turn over the other half of the dough that is not pierced and cover it, and use a fork to press out the pattern.

7. Cut three knives on the unpierced dough.

8. Line the baking tray with greased paper, put the prepared pie into the baking tray, and preheat the oven to 200°C.

9. Brush a layer of egg liquid on the surface of the pie crust. Place the baking tray in the middle of the oven and bake for 20-25 minutes. The surface is crispy and golden brown.

Tips:
01
Fei bing crust is the best in original flavor and won't overwhelm the flavor.
02
The filling can be made of other materials, such as red bean filling, and the jam is preferably grainy.
03
Holes and cuts are used to let the expanded air after heating have an air outlet to prevent the filling from bursting.
04
If you press the edge with the fork, you must use force to make the two layers of pie crust stick together, otherwise it will burst easily. If you're afraid that it won't stick, you can apply egg liquid between the two layers of crust and then emboss the pattern.
05
The cut uneven dough can be kneaded together and rolled into a pie crust, but the crispness may be compromised.
06
The temperature and time of the oven are for reference only and should be adjusted according to the conditions of your own oven.
07
It can be deep-fried without an oven. If it is deep-fried, the surface should not be cut. When the oil temperature is about 160~170℃, fry it in a frying pan until golden on both sides, remove the oil, absorb the oil with a kitchen paper towel, and eat.