Facial Pork Cutlery..Nunetine, French pie, Mom's hand pie~
The pastry dough is really hard to push. It's too bad to make only one kind of push-pushing it's too bad. So I made a variety of things. Do you know that frozen pastry is made these days? It's really easy to eat snacks with that. Pushing the pastry at home is reflected on me and I can easily make it with raw paper, so try it.I'm so proud that I used the one I made myself~~LOL
6 serving
Within 60 minutes
쉬운언니
Ingredients
  • the birthplace of a pastry chef
    1piece
  • Sugar
    200g
  • Jam
    little
  • Sugar powder
    200g
  • Eggs
    1ea
  • lemon juice
    1t
  • Strong flour
    800g
  • Eggs
    120g
  • margarine
    80g
  • Salt
    8g
  • Water
    400g
  • margarine
    720g
Cooking Steps
STEP 1/24
The dough method is attached below for those who want to use frozen raw paper, and I will start making French pie right away.^^
Roll the well-refrigerated dough to 0.5cm thick.
STEP 2/24
Use a fork to make a hole for the well-rolled dough. This is to prevent swelling.
STEP 3/24
If the hole with the fork comes up, turn it upside down and sprinkle sugar.
STEP 4/24
Cut it into 4cm*8cm using a ruler
STEP 5/24
Press the center with a fork and press the groove to make it easier to put the jam.
STEP 6/24
Place strawberry jam little by little in the middle of dough.
STEP 7/24
Take it out at 220 degrees for 8 minutes, turn it upside down, lower it to 190 and bake it for 5-7 minutes
STEP 8/24
Now, Nunetine is going in.
The sweet lid of Nunetine is the most important, so I'll make toppings first. First, add 1t of lemon juice to one egg white to remove the smell of the egg.
STEP 9/24
Next, add a lot of sugar powder~ It's so dry that it doesn't mix well, and stir it in a thick state. It can't drip
STEP 10/24
First, cut the dough like you cut it from the top, and then put sugar icing on it.
STEP 11/24
This time, I'll make it with strawberry jam or caramel sauce. Squeeze strawberry jam, which has been filtered out, into a piping bag and shape diagonally.
STEP 12/24
Nunetine also starts baking at 220 degrees because the dough is pastry. Bake for about 8 minutes, cover the top with cooking foil and cook for another 5 minutes.
STEP 13/24
When you grill it, don't stick it too close like me, but put it aside and grill it. The pie only swells up, but the gap between the dough is essential to get enough heat!!
STEP 14/24
Mom's hand pie is going in. I'm going to make it bigger and longer than it's sold, but still push the dough to 0.5cm, sprinkle sugar on both sides, and stick it on a rolling pin.
STEP 15/24
Fold the sugar-coated dough back and forth like a blanket and use a knife to cut it into 1 to 1.5 cm thick.
STEP 16/24
Place panning in the pan as shown in the picture and cook at 200 degrees for 10 minutes.
STEP 17/24
Mom's hand pie is a little crispy, so it's good to bake it at 180 degrees for another 5 minutes. Add it while looking at the color.
STEP 18/24
For those who want to knead the pastry...Actually, I made the dough myself..Haha
Add 800g of strong flour, 120g of eggs, 8g of salt, and 400g of water, mixing until no raw powder is visible, then knead with 80g of butter or margarine. Place in a plastic pack and rest in the refrigerator for 30 minutes after forming a lump.
STEP 19/24
After 30 minutes of rest, roll the dough into a diamond shape and top with filling margarine
STEP 20/24
Cover the filling margarine with batter to prevent leakage.
STEP 21/24
Open the dough like a pinch to prevent the margarine from sticking out while pushing.
STEP 22/24
Now, I'm going to use a rolling pin to push it to the side.
Push as if you're making a rectangle about 45*90.
STEP 23/24
Fold the dough, which is 0.5cm thick, into three layers like a blanket.
STEP 24/24
Use a rolling pin again to push the dough to 45*90cm and allow to rest in the refrigerator for 30 minutes after three folds.
After 30 minutes of rest, take it out and push it back. Fold it in three layers
After 30 minutes of rest, take it out, push it again, and fold it into three layers
After you finish folding the 3rd verse and taking a break from the tissue, the pastry is done.^^
The pastry should be baked at high temperatures to make it look good. You can use the dough after you push it at once and keep it frozen.
Cooking review
4.50
score
  • 528*****
    score
    Like the chef said, we shouldn't put too much jam on it I thought I put enough in the other one lol It was overflowing so it looked ugly, but the taste was really the same as the French pie sold Lol. Maybe it's because I didn't knead properly, but I didn't get a lot of pie layers. Next time, I'll do a 3rd verse folding. I put jam on the rest, but I was lazy, so I cut them into long pieces and made them into stick pies. If you eat it with jam, it's French pie!!!Thank you so much for the delicious recipe.
    2019-12-26 13:35
  • 330*****
    score
    Chef, in the picture, instead of sprinkling sugar on French pie, it looks like a sticky syrup around the jam, but it's not in the recipe, so I didn't do it, so it's a little less sweet, but it tastes good.
    2019-03-02 06:04
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