Apple Pastry 蘋果酥

Apple croissant ~ summer's favorite!



Ingredients | 材料 :
  • Yield: 8 numbers | 8 件
(A)
160g  Bread flour | 高根麵粉
  40g  Cake flour | 低根麵粉
    3g  Salt | 鹽
  15g  Caster sugar | 糖
  10g  Unsalted butter | 無鹽牛油
  25g  Egg | 雞蛋
    8g  Milk powder | 奶粉
    4g  Yeast | 酵母(依士) 
100g  Warm water | 溫水 

(B)
Fat Layer | 酥芯 (夾心)
80g  Unsalted butter, chilled | 無鹽牛油,冷凍

(C) Apple Fillings | 蘋果餡料   (Steps | 做法)

(D) Bread top glazing :
little Egg Glaze for brushing bread top | 小許蛋液最後塗包面用


Steps | 做法:

Apple Pastry home baking recipes 蘋果酥 自家烘焙食譜

Apple Pastry home baking recipes 蘋果酥 自家烘焙食譜

Apple Pastry home baking recipes 蘋果酥 自家烘焙食譜

Apple Pastry home baking recipes 蘋果酥 自家烘焙食譜

Apple Pastry home baking recipes 蘋果酥 自家烘焙食譜

Apple Pastry home baking recipes 蘋果酥 自家烘焙食譜

Apple Pastry home baking recipes 蘋果酥 自家烘焙食譜

Apple Pastry home baking recipes 蘋果酥 自家烘焙食譜

  1. 焗爐以220°C預熱

  2. 一份蘋果饀料先做好 (做法)

  3. 參照酥皮麵糰製作至完成二次摺疊冷藏,用擀麵棍輾薄麵糰成長方形,約20cmx32cm。用刀切去四邊使有層次感及方便做形,切割成8件正方形備用

  4. 放入餡料,邊塗上蛋液,對角摺(或對摺),用叉按下封口

  5. 造形麵糰放在已塗油的焗盤,蓋上保鮮紙,作最後發酵約40分鐘約2~2.5倍大

  6. 麵糰上掃上蛋液再撒上杏仁片。放入已預熱焗爐並調至210°C,烘焗約15~20分鐘至表面呈金黃色

  7. 取出放架上待涼


  1. Preheat oven to 220°C

  2. One portion apple fillings (Steps)

  3. Refer to Making Puff Dough until after 2 rounds of 3-fold chilling, roll dough to a 20cm by 32cm rectangle. Cut 4 sides until even. Cut into 8 squares, ready to use

  4. Put in filling, gently brush egg glaze on 2 seams, fold into half. Use a fork gently fix the seams, make up the rest

  5. Put the dough on baking tray with baking parchment, cover it with plastic wrap, for final fermentation for about 40 minutes till 2~2.5 times bigger

  6. Gently brush the surface with egg glaze and add almond flakes. Bake in preheated oven and adjust it to 210°C. Bake for about 15~20 minutes

  7. Remove from oven, cool on rack



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