A slightly softened small piece of butter 55g, flour 150g, and sugar powder 15g are combined in a large bowl, without sieving.
Rub them together with your hands, and if there is a large chunk of butter, crush it.
After about two to three minutes, knead into a small sand shape, add 20 grams of water and 35 grams of egg liquid, and form a dough. If you feel too dry during the dough mixing process, you can add 5g of eggs or water. The dough is relatively hard, so don't add too much liquid
Don't rub the dough for a long time. The surface doesn't need to be particularly smooth. It's almost as smooth as the image above. This way, the pastry dough is ready.
Wrap a plastic wrap and refrigerate for more than 30 minutes before use. (If the dough is stored for too long and the color turns gray, it cannot be used!)
Make apple filling while waiting for the dough. Remove the skin and core from two apples (300g) and cut them into 1cm square or smaller cubes. Here, fruit can be replaced with other hard fruits such as pineapples/pears, and the sugar content at the back should also be adjusted according to the sweetness of the fruit.
Afraid of oxidation, the apple can be soaked in water with lemon juice.
Melt 10 grams of butter in a pan over low heat throughout
Melt the butter into a liquid and form small bubbles. Pour in the diced apples, stir fry a few times, and add 25 grams of sugar
Stir fry until the sugar is completely melted, and the apple becomes soft and juicy. (You can cover the pot and simmer for a while, making the juice more quickly.)
Mix 10 grams of starch with 20 grams of water/20 grams of milk, pour into a pot, pour onto the apples, and wrap evenly around the diced apples to turn off the heat.
Add 1 gram of salt and 1 tablespoon of cinnamon powder, stir using the remaining heat of the pot and mix well. If you don't like the taste of cinnamon or don't have it, you can skip it.
The apple filling is ready, let it cool and set aside. Spread it flat and let it cool quickly.
Remove the frozen dough and let it cool for 10-20 minutes
Divide into 2 equal parts, taking one part as the bottom. I like the cake with a thicker bottom, which can be divided into 2/3
Roll the dough flat to a circle larger than the pie plate. The larger portion should be enough to fill the height of the pie plate, and place it in the pie plate
Trim the pie skin and remove any excess edges. Pierce the bottom with a fork and bake in an air frying pan at 160 degrees for 10 minutes
After baking, add the apple filling and spread it flat
Using another dough for surface weaving, roll it into a larger circle, and then cut it into 1-2 cm long strips with uniform width. I cut it to 1 cm (the width is determined by myself. If you want to weave densely, cut it a bit narrower. If you want to weave loosely, cut it a bit wider. At most, 2 cm is enough. Don't cut it too wide.)
Take the longest one and place it in the middle
Step Twenty One
Then... one by one [staggered] vertical bar, with some space left in the middle, calculate the quantity, half horizontally and half vertically
Step Twenty Two
Turn up the vertical bar [pressed under the horizontal bar]
Step Twenty Three
Put another one horizontally
Step Twenty Four
Put down the inverted vertical bars and make a row. Just continue to operate in this manner later, turning up the vertical bar pressed underneath, placing one horizontally, and then lowering the vertical bar
Step Twenty Five
After all of this is done, cut off the excess parts from the edges, or use the excess surface to surround it in a way that you like.
Step Twenty Six
Brush with egg liquid or yolk liquid, and you can directly use the egg liquid left over when making noodles. Place in a preheated air fryer and bake at 160 degrees for 15 minutes, then turn to 140 degrees for 15 minutes.