Today, French-style apple pie, cut apples, don’t throw away the apple peel, cut the apple meat into pieces, and don’t throw away the core either.
Butter the pan, add the apples, lemon juice, ground cinnamon. Turning to a low fire and smoldering, another advantage of cooking this dish is that the whole house is very fragrant.
After 30 minutes, the apples were fried, poured into a grinder and mashed, and poured out for use.
Try this first. Stirring with a rice bowl is my favorite when I was young. It has been kept in the refrigerator and eaten directly. The cold ice is sweet and sour, so delicious.
Rectangular puff pastry, brush the edges with egg yolk, then cut two corners of puff pastry, cut half an apple into thin slices, brush the egg yolk on the flat cabbage, spread apple puree in the middle, add apple slices sprinkled with sugar, bake at 180 degrees for 30 minutes, and finally put it on top Brush the apple wedges so they will cool.
The practice of apple gum, then four apple pies have been made now. These apple pies are rectangular in baking. The bakery will do this, making all kinds of fruits, making some strawberries, apples, and pears. Yes, I made four of them today and kept one for my own home, and shared the remaining three with my neighbors.
Cut the meat next to the apricots, put them into the pot, add the apple peel, pour in the water, wipe all the ingredients, open the lid and cook, cook to the original volume, filter, and finally pour in three cups of apple candy, before adding 1.5 times the white sugar, which is half of the apple soup, add two tablespoons of lemon juice, heat and concentrate, occasionally froth during the process, take an ice plate, put a spoonful of apple over the corner, the egg will solidify immediately and not flow. It means OK. Pour into a sterilized jar, and the cooled apple gum can be used on toast. Then this is especially suitable for a quick breakfast, just put a little umami butter, add a little this jam, a perfect classic French breakfast. The extra apple puree can be stored in a jar for about a week in the refrigerator and eaten straight away, like I did when I was a kid, or with some small pancakes like yogurt. We also often use it with some salty dishes in France, such as grilled pork chops, pork blood sausages and the like.
