冷餐会知识之樱桃派制作方法

樱桃派 Cherry pie 原料 Raw material： 低筋面粉200克 黄油100克 细砂糖40克 水1汤匙（15ml） 鸡蛋一个 糖浸樱桃适量Low muscle200 g flour butter 100 grams of sugar 40 grams 1 TBSP water (15 ml) eggs a sugar leachi

樱桃派 Cherry pie
原料 Raw material：
低筋面粉200克 黄油100克 细砂糖40克 水1汤匙（15ml） 鸡蛋一个 糖浸樱桃适量Low muscle200 g flour butter 100 grams of sugar 40 grams 1 TBSP water (15 ml) eggs a sugar leaching cherry right amount
做法Practice：
1、将低筋面粉倒入大碗中，放入黄油，细砂糖，用爪子搓成均匀的颗粒。倒入打散的鸡蛋和水，和成面团，放入保鲜袋，或者用保鲜膜封好。will be low muscle of flour into a large bowl. Add the butter, sugar, rub with its claws into a uniform particles. Beat egg and water into, and to form a dough, into the last bag, or with plastic wrap and sealed.
2、将包好的面团放入冰箱冷藏一小时后取出。在案板上撒少许面粉，擀成面片，放入烤盘中，轻轻整理并按压边缘的面皮，将多余部分去掉，用叉子在底部扎满小孔，防止在烘焙中，底部预热鼓胀。put the dough in the freezer for cloaked take out after an hour. And a little flour in on chopping board, rolled into strips, into the pan, gently to organize and press edge face was radiant, will spare part take out, use a fork to plunge in the bottom with holes, prevent the baking, bottom preheating abscesses.
3、放一张烘焙纸在面皮上，再放上压物石（我没有，就放上小的烤模和青豆），烤箱预热后，放入烤箱底层，200度，烘焙20分钟。with a baking paper in the face, put pressure on that stone (I have no, put on the small roast mode and green beans), preheat the oven, into the bottom of the oven, 200 degrees, baking 20 minutes.
4、取出后，将压物和烘焙纸拿出，放入糖浸樱桃，继续烘焙10分钟即可。take the pressure,and the baking paper will take out, in sugar leaching cherry and bake for another 10 minutes.