食材:
黄油112g、中筋面粉187g、细砂糖(派皮用)37g、蛋黄2个、牛奶1大勺、樱桃500g、砂糖(果酱用)300g
步骤1:
樱桃去蒂洗净,去核用300g砂糖腌制1小时腌制出果汁。
![](http://cookbooksoft.com/d/file/news/qita/2020-07-05/200_ae0eb30180390d9fa453f671d041a695.jpg)
步骤2:
放入锅内,小火,慢慢熬煮出汤汁。收汁变得浓稠即可,盛入容器内,晾凉备用
![](http://cookbooksoft.com/d/file/news/qita/2020-07-05/200_baae3770024c61d1ff249cc4f392a712.jpg)
步骤3:
室温软化的黄油加入细砂糖和面粉
![](http://cookbooksoft.com/d/file/news/qita/2020-07-05/200_9e9c4e6a0b7e4feb777bb5bdd3968d97.jpg)
步骤4:
快速的用手搓成小颗粒
![](http://cookbooksoft.com/d/file/news/qita/2020-07-05/200_a0dd8ae81f78b5de03654f0eb5d11fad.jpg)
步骤5:
加入蛋液和牛奶
![](http://cookbooksoft.com/d/file/news/qita/2020-07-05/200_ceacd56562ef53299be6dd6c41e0ccb2.jpg)
步骤6:
用手团成团放入冰箱冷藏1小时以上
![](http://cookbooksoft.com/d/file/news/qita/2020-07-05/200_b30aacb1867f282c797aefb024c4f8c2.jpg)
步骤7:
取一些冷藏好的面团擀成0.3cm的面片,用压模压出叶子形
![](http://cookbooksoft.com/d/file/news/qita/2020-07-05/200_aed64105ca9b6bf2b2ac24e1d10d82fb.jpg)
步骤8:
压好的叶子放入冰箱冷藏
![](http://cookbooksoft.com/d/file/news/qita/2020-07-05/200_8e49986fd81fbb40ff6775336f68d9e9.jpg)
步骤9:
每个模具中装入35g的面团
![](http://cookbooksoft.com/d/file/news/qita/2020-07-05/200_b562c8a7cba26155a32ec1ffad4244a6.jpg)
步骤10:
在模具中进行整形
![](http://cookbooksoft.com/d/file/news/qita/2020-07-05/200_8cd4592d1194ff20b8c3835f86678dfb.jpg)
步骤11:
全部整形好的派皮,连模具一起放到冰箱中冷藏30分钟
![](http://cookbooksoft.com/d/file/news/qita/2020-07-05/200_3b99ff64d0388dbb1f6e786389e9c910.jpg)
步骤12:
藏好的派皮中间放入樱桃果酱
![](http://cookbooksoft.com/d/file/news/qita/2020-07-05/200_d302c07ec6a6b31474ddad738f8144dc.jpg)
步骤13:
上面盖上叶子做好的6片派皮,在表面的派皮上刷一层蛋液(配方外)
![](http://cookbooksoft.com/d/file/news/qita/2020-07-05/200_56d29150a9353ef81b6b59708c2218e5.jpg)
步骤14:
烤箱上下火180度预热,把做好派放在中层烤制20-25分钟左右,表面上色即可。
![](http://cookbooksoft.com/d/file/news/qita/2020-07-05/200_dfdeaee5c70292fd07770e4702fade52.jpg)
步骤15:
冷吃热吃都很好吃。
![](http://cookbooksoft.com/d/file/news/qita/2020-07-05/200_fc3de3b9374d514ed0191b5a57094a6f.jpg)