1. First, make the tart crust, sift the low powder, add the softened butter and cut into small pieces.
2. Grab it with your hands to form a coarse granule.
3. Add the whole egg mixture.
4. Knead into a smooth dough.
5. Wrap it in plastic wrap and freeze it in the refrigerator for 3 hours.
6. Then make applesauce for the tart filling. The apples are sliced and finely sliced.
7. Pour white granulated sugar into a non-stick pan and burn it into a caramel shape.
8. After all the white sugar is melted, add 20 grams of butter and stir evenly.
9. Add chopped apples and stir continuously, sprinkle a little cinnamon powder, boil until thick and turn off the heat and let cool.
10. Take out the tart and roll it into a thin slice larger than the mold.
11. Put the tart into the mold.
12. Use a rolling pin to flatten the edges and remove the excess.
13. The tart wrapper in the mold is pierced with a fork to prevent it from being warped and deformed during the baking process.
14. The cooled applesauce is stuffed into the tart crust.
15. The surface is covered with apple slices.
16. Heat 5 grams of butter until it is liquid, brush on the apple slices, and finally sprinkle with a thin layer of granulated sugar.
17. The steaming oven selects the pure roasting function. After preheating at 160 degrees, place the middle layer on the baking tray for 35 minutes.
18. After the surface is browned, take it out, cool it down, and release it for consumption.
Tips:Tips:
1. Cinnamon powder adds another flavor to this apple pie. You can leave it alone if you don't like the taste of cinnamon.
2. Brush the top apple slices with butter and sprinkle sugar to help the coloring during baking. If you feel that the degree of coloring is not enough, you can finally increase the oven temperature to 180 degrees and color it in 2 minutes.
3. The apple slices on the top will shrink and shrink during baking, and can be flattened larger when placed.
