Homeemade Pocket Apple Pie Recipe
There are apples at home.I want to make an apple pie, previously I made a baked apple pie using the oven, but now I want to try a different flavor and make a fried pocket apple pie that is even more fragrant.Ingredients Main ingredients
2 apples, 80g + 20g butter, 20g + 40g white sugar, 20g cornstarch, 10ml lemon juice, 180g low-gluten flour, 2g salt, 1 egg, 100ml water, appropriate oil
Steps Prepare the ingredients. Core and slice the apples, then place them in a pot with 40g white sugar and cook until they release a lot of liquid (pour out this excess apple juice).Drain off the extra liquid from the cooked apples and set it aside to use later. Cook until the liquid has almost completely evaporated. Then squeeze in 10ml lemon juice, add salt, and mix well.Pour in water cornstarch and 20g butter, stir until evenly combined.Cook until the sauce thickens, then let it cool down before setting aside. Sift the flour into a mixer and add the butter, use the kneading function.Mix until loose and fluffy. Pour in the apple juice and 20g white sugar, continue mixing.
Do not overmix; mix just until combined to avoid gluten formation. Cover with plastic wrap and refrigerate for 1 hour.
Take out the chilled dough and roll it out flat using a rolling pin.
Roll the dough into a long strip.Roll up, then press in the middle and fold both ends towards the center. Unfold and roll out again into a long strip.
Roll up, then cut longitudinally with a pastry wheel.Flatten each small piece of dough using a rolling pin. Wrap the cooled apple filling inside.Package well. Pour an appropriate amount of oil into the pot and heat it over medium heat.
Fry the pocket apple pies until they turn golden brown on the surface.
Remove with a slotted spoon, drain off excess oil.
Done.The pie is crispy and delicious. Tip
Rolling and folding the dough multiple times can make the pastry layers crispier.
8. In the flour, pour in apple juice and 20g of white sugar, continue to mix thoroughly.
9. Do not overmix; mix until just combined to avoid gluten formation. Cover with cling film and refrigerate for 1 hour.
10. Remove the chilled dough and flatten it using a rolling pin.
11. Roll it into a long strip shape.
12. Roll up the dough from one end.
13. Press down in the middle, then fold both ends towards the center.
14. Roll out again into a long strip shape.
15. Roll up and press down at the middle, folding the ends inward again.
16. Cut longitudinally with a pastry wheel.
17. Gently roll each small piece of dough into a long strip shape.
18. Roll up these strips and press down in the middle, folding both ends towards the center.
19. Flatten on the work surface using a rolling pin to make circles.
20. Place the filled dough into the pot.
21. Deep-fry in hot oil until golden brown.
22. Fish out and drain off excess oil.
23. Completed
24. Rotating the dough multiple times and folding it will result in more flaky layers.
25.
Finish.
27. Crispy and delicious.
Tips:
Rolling and folding the dough multiple times will result in a more flaky pastry crust.
