WHAT YOU NEED

Ingredients

220 grams of low-fat flour
30 grams of starch
40 grams of butter
Butter (for use) 180 grams
Two apples
5 grams of fine sugar
1.5 grams of salt
125 grams of water
7 grams of butter
60 grams of fine sugar
20 ml of lemon juice
A little cinnamon.
A moderate amount of egg juice

How TO MADE Thousand layers of apple pie

Steps 1 to 4

1. The flour is mixed with sugar salt, softened by 40 grams of butter at room temperature, and added to the flour.

2. Pour clean water, knead into a smooth dough (water should not be poured all at once, but should be added as appropriate depending on the softness and hardness of the dough), wrap with a preservative film, put in the refrigerator and refrigerate for 20 minutes

3. Cut 180 grams of wrapped butter into small slices, place it in a fresh-packed bag, and press the butter into a thick, thin, even slice with a doughnut stick.

4. The loose dough is removed, a layer of anti-sticky powder is applied to the case, the dough is placed on the case, the dough grows square, about three times the width of the butter plate, and the width is slightly wider than the length of the butter plate.

5. Remove the refrigerated hardened butter slices and place them in the center of the rectangular slice, flip one end of the slice to the center, cover it with the butter slice, and put the other end over it, so that the butter slice is wrapped in the slice.

6. Press one end of the plate, move your hand along one end of the plate with the skin to the other end, expel the bubbles in the skin from the other end, avoid wrapping the bubbles in the plate, move your hand to the other end, also press the other end.

7. Rotate the face 90 degrees and use the chopsticks to grow the square again.

8. When folded, folded from the center to the four corners, it is easy to fold into a regular rectangle.

9. Fold one end of the skin to the center, fold the other end of the skin to the center, and fold the folded skin in pairs.

10. This completes the first round of four folds.

11. Folded into four pieces, wrapped in a preservative film, placed in the refrigerator and refrigerated for about 20 minutes.

12. Take out the loose sheet and repeat steps 4-6, then do two rounds of 4 folds, for a total of 3 rounds of 4 folds.

13. The three-round, four-fold finished sheet is cut into a rectangle about 0.3 cm thick.

14. A thousand layers of ghee is enough.

15. After peeling the apple, cut it into small pieces of 1 cm, take a small pot, put it in butter, heat it to dissolve, pour 30 grams of fine sugar, heat it until completely dissolved, put it in the apple block, then pour 30 grams of fine sugar, add a little cinnamon powder, continue to heat it until the sugar is wrapped on the apple.

16. Take the skin out of the fridge, cut it into square pieces, put it in the apple filling, lay it in a grid, or two pieces glued together, and cut the top with a knife.

17. The eggs are brushed, baked in the oven, and the surface is slightly colored.

18.

Handy cooking tips

　　In hot weather, butter melts easily, and 22 grams of high-fiber flour can be added to 180 grams of butter to absorb the moisture in the butter, making the butter easier to handle.(This is done by softening 180 grams of butter at room temperature, adding 22 grams of flour, stirring evenly with a stirring tool, and placing it in the refrigerator to freeze again, which can be done according to the normal steps.))