酸奶肉桂苹果酥条的做法
发布时间:2019-03-10 14:19:27
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[苹果饀制作]1.柠檬洗净用磨泥器将整颗柠檬皮削成皮屑备用
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2. 苹果洗净全部削皮去核切成小薄片
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3. 淋上柠檬汁以防苹果变黑,同时增加口感
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4. 炒锅放入奶油融化
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5. 依序加入苹果片、砂糖、肉桂粉和水翻炒用中小火闷煮3分钟,苹果会慢慢出水
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6. 待苹果块变软时放入酸奶、柠檬汁、葡萄乾和皮屑翻炒一下
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7. 玉米粉用1大T水调开备用
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8. 见汁略为变少时倒入调开的玉粉粉拌匀至浓稠状放凉备用
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[皮的制作](可用市售酥皮代替)请参考:http://jojo7993.blogspot.tw/2015/01/blog-post_7.html
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[酥条组合]1. 蛋黄打散备用
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2. 取出冷藏的千层派皮在工作枱上及派皮表面撒上少许手粉(冷冻需回温1小时)
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3. 先慢慢擀成一长条约15*30cm取一半的派皮(若奶油有融化的情况则马上放冰箱)
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4. 再慢慢擀成约一大张约40*40
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5. 用刮刀平分为6片
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6. 再用擀面捍稍稍整形成13*13cm之正方形(形不方正没关系粘时拉一拉就好了)
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7. 把苹果饀料平放在擀好派皮的一边,留0.5的边做为粘合用
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8. 派皮的一边四周涂上蛋液(也可用水来帮助粘合这样才不会一烤热了边边就爆开了)
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9. 将派皮对折粘合后用刀子在表面上割三条斜线
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10. 再用叉子将边边压紧,以防烤时边边裂开爆浆出来
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11. 入烤箱前表面均匀刷上一层蛋液
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12. 放入事先预热好的烤箱中,以200度烤20分钟表面金黄即可