Rose Apple Pie
1.
Cut the butter into small pieces and soften it in the greenhouse, then add the powdered sugar and sift into the low powder.
2.
Mix the softened butter with low powder and powdered sugar. Knead into fine particles.
3.
The egg liquid was added in three portions. Mix the flour evenly, knead it into a smooth dough, wrap it in plastic wrap and put it in the refrigerator for 30 minutes.
4.
Cut the apple in half, core and cut into thin slices.
5.
Pour an appropriate amount of water into the milk pan, add white sugar, and heat it over a low heat. Then add apple slices and cook until soft, about 1-2 minutes.
6.
The soft-boiled apple slices are arranged neatly and overlapped at the edges, and then rolled up in turn to form a rose shape. Then pour the milk into the milk pan, heat on a low heat and add the white sugar until the white sugar is completely melted, turn off the heat and let the milk cool, and add the egg yolk. Let it cool and strain it. The tart liquid will taste better.
7.
Put the rolled rose apples in the cake mold and set aside.
8.
Make egg tart crust. The tart dough is divided into 30g/piece. Knead round into the egg tart mold.
9.
The custard crusts are ready and placed neatly on the baking tray. Then put the previously made roses into the egg tart, and then add an appropriate amount of egg tart liquid.
10.
Preheat the oven at 140 degrees for 20 minutes.
Tips:
If you choose apples, you can choose reddish ones, so that the baked apples will look better in color.
