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ãIngredientsãã8ãà 10cm diameter chrysanthemum molds
2 apples
50g sugar
20g unsalted butter
5g lemon juice
â»Add cinnamon or vanilla to taste
8 pie sheets
â Ladle
1 egg yolk
Less than 1 teaspoon water
â Syrup
7g water
9g sugar
ãPreparationã
ã»Make the egg coating.
ã»Thaw the pie sheet.
ã»Heat the syrup in the microwave for 30 seconds, mix well and melt the sugar.
ãHow to makeã
â Remove the skin and core of the apples and cut them into 5mm to 1cm cubes.
â¡Put the cut apples in a pan, sift sugar all over, and leave for 15 minutes.
After a while, the apples will start to release water.
â¢Add lemon juice and butter and heat over medium heat. Allow the water from the apples to evaporate. When you hear a sound, melt the butter and cook over low heat.
â£When the apples are cooked, turn the heat to high and cook until the water is absorbed.
â€Transfer to a bat and let cool.
â¥Pull out the pie dough with a 10cm diameter chrysanthemum mold.
â»Do not put it all the way to the edge, but keep it within 1cm.
âŠSpread water on the bottom half of the pie and fold the pie to wrap the apple tightly. Place the pie on a baking sheet and refrigerate for 30 minutes. Preheat the oven to 200â.
â§Preheat the oven to 200â. If you do not match the apples properly, they will come out when baked.
âšApply a thin layer of the egg coating with a brush. Repeat this twice. Draw a pattern with the back of a knife.
â©Bake at 190â for about 30 minutes. After baking, remove from the baking sheet and immediately coat with syrup and let cool.
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