Peach Pie
1.
Prepare all kinds of ingredients. The amount of 6 3-inch pie plates.
2.
Put the butter in a small basin and soften it so that it can be easily inserted with chopsticks.
3.
Pour flour, sugar, and salt into the softened butter.
4.
Knead all the ingredients in the small bowl with your hands, pour in the egg liquid, and continue to knead.
5.
Pour in water, knead the flour in the basin to form a dough with your hands. Grasp it evenly. If there is no dry powder, do not knead it too much. Wrap it in plastic wrap and store it in the refrigerator for 2 hours. The dough for the pie crust is ready.
6.
Take out the pie crust dough, you can divide it into one by one, or you can take a large piece of dough, roll it out, and roll it out to a thickness of 5 cm.
7.
Put the dough on the pie pan, fit the pie crust and the mold, and then roll it out from the top with a rolling pin to roll out the surplus pie crust.
8.
Pierce small eyes with a fork on the bottom of the pie pan to prevent bulging during baking. And do everything well.
Spread peach jam on each pie dish, about 6-8 mm in height from the top.
9.
Roll the remaining dough into thin slices, and then cut into narrow strips for decoration. I woven it into a grid and placed a piece of uppercase dough on the side.
10.
Roll the remaining noodles into thin slices, use a flower press to press out the small flowers, and place them on the braided grid to make the style you like.
11.
Brush with a thin layer of egg yolk before baking, preheat the oven to 200 degrees, put the baking tray on the middle and lower layer for 25-30 minutes, and bake until golden.
12.
