Apple Pastry Puff 蘋果酥餅

Apple pastry ~ your favorite too?



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
    3g  Yeast | 酵母(依士) 
  20g  Milk | 鮮奶
  80g  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 on 4 sides of puff | 小許蛋液最後塗四邊

Steps | 做法:

Apple Pastry Puff DIY recipe 蘋果酥餅 自家烘焙食譜 Apple Pastry Puff DIY recipe 蘋果酥餅 自家烘焙食譜

  1. 焗爐以230°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. 放餡料在酥皮麵糰中央,放在焗盤上,蓋上保鮮紙或錫紙盤,作最後發酵約40分鐘約2倍大。

  5. 麵糰四邊輕輕掃上蛋液,再放上杏仁片。放入已預熱焗爐並調至210°C,烘焗約20分鐘至表面呈金黃色。

  6. 取出放架上待涼。


  1. Preheat oven to 230°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 filling in the centre of dough, place evenly on the baking tray, cover for final fermentation for about 40 minutes until double its size.

  5. Gently brush 4 sides with beaten egg and place almond flakes around. Bake in preheated oven and adjust it to 210°C, bake for about 20 minutes until golden.

  6. Remove from oven and cool on rack.



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