"fresh Vegetables in Winter"-apple Pie (vegetables with Fondant Paste)
1.
After the butter is softened in advance, mix it with low-gluten flour and fine sugar to form coarse grains, and then add water;
2.
After adding water, knead the coarse-grained dough into a dough, put it in the refrigerator and relax for half an hour;
3.
Sprinkle some flour on the chopping board, and roll a part of the dough into thin slices;
4.
Cover the rolled dough on the baking pan, the baking pan has a certain depth, and the dough should also be taken care of;
5.
Excess dough can be rolled off with a rolling pin;
6.
Use a fork to make some holes at the bottom of the pie crust to prevent the bottom from arching and uneven baking;
7.
Pour the purchased apple jam directly into the baking dish;
8.
Preheat the oven to 175 degrees and bake for 20 minutes;
9.
Tomato fondant: Take an appropriate amount of fondant cream and drop it into the pigment you want. If you want a darker color, you can increase the number of drops, but it is not recommended to drop too much. If you want to achieve a darker color, you can directly buy darker pigments;
10.
Kneaded fondant paste;
11.
In the same way, take an appropriate amount of fondant paste and add green pigment to make the leaves on top of the tomatoes;
12.
Spread some clean water on the top of the red tomatoes and cover them with the green leaves;
13.
Pea fondant: take an appropriate amount of fondant paste and round it and squash it;
14.
Use a rolling pin to roll the flattened green fondant into an oval shape;
15.
Pinch both ends with your hands;
16.
Rub some green fondant into round pieces and put them in the pea skin;
17.
Broccoli fondant: Broccoli fondant is divided into two kinds of green, the bottom is shallow and the top is dark, and the bottom rod is made into a cone shape with a wide bottom and a narrow top;
18.
Use scissors to cut the pointed end into four pieces;
19.
Use dark green to make a lot of green balls, as the head of broccoli, stick to the branch with water; the final result is still very fun, the eldest son sees it especially like it, this weekend Beijing orange warning, we decided Make vegetables at home!
Tips:
Being a mother is very wordy: welcome to follow my public WeChat account "Cooking food with my baby"
1. I use a small pie plate, the weight can be 4, the diameter of the small pie plate is about 12 cm;
2. Generally, the fillings we use for making pies are made from fresh materials. This time, because we want to create a sense of earth, we directly used bottled applesauce with a more delicate texture. If you want to make pies, this is also a lazy way, but I feel personally. The jam sold outside is a bit sweet, just for reference;
3. A bottle of 340 grams of applesauce can make two pie, please refer to it;
4. Don't fill the jam too full, the pie crust will shrink when it is baked;
5. After making the pie, you can actually eat it. The fondant is to realize the dream of the photo I saw, so you don’t need to follow the trend;
6. The colorings are all food colorings. The above mentioned do not drip too much. If there is too much, the fondant will keep kneading. I think it will dry quickly when exposed to the air. And a few drops of a color can meet the requirements. , If you want to drop too much deeper, it doesn’t have much effect (I tried it myself), so it is better to buy dark colors directly if you want dark colors;
7. The fondant dries quickly, and the bonding between the materials needs to rely on clean water;
8. Here only corn leaves are used in fondant molds.
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