Apple Pastry | 蘋果酥


Apple croissant ~ summer's favorite!




Ingredients | 材料 :
  • Yield: 8 numbers | 8個
(A) Puff Dough | 酥皮麵糰 (Steps | 做法)
160g  Bread flour | 高根麵粉 (麵包粉)
  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
    3g  Yeast | 酵母(依士)
100g  Warm water | 溫水

(B) Fat Layer | 酥芯 (夾心)
80g  Unsalted or salted butter, chilled | 無鹽或有鹽牛油,冷凍


(C) Apple Stuffing 1 portion | 蘋果餡料 1份 (Steps | 做法)

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


(E) Topping | 面料 :
some almond flakes | 杏仁片


Steps | 做法 :

Apple Pastry DIY recipe 蘋果酥 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,用擀麵棍平均輾薄至大概 24 cm x 44 cm (10 in x 18 in) 的長方形,用刀切去四邊使有層次感及方便做形。切割成8件方形備用。
  4. 麵糰四邊1cm掃上蛋液,放入餡料,對角摺(或對摺),用叉按下封口。
  5. 造形麵糰放在有烘焙紙的焗盤上,蓋上保鮮紙或錫紙盤,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20分鐘至表面呈金黃色。取出放架上待涼。

  1. Preheat oven to 230°C.
  2. One portion apple stuffing (Steps).
  3. Refer Making Puff Dough until after 2 rounds of 3-fold chilling, roll out evenly to 24 cm x 44 cm (10 in x 18 in), cut 4 sides until even. Cut into 8 squares.
  4. Egg glazing on 4 sides, put in stuffing, fold into half or cross diagonal. Use a fork gently fix the seams
  5. Put the dough on baking tray with baking parchment, cover it with plastic wrap or aluminum foil, 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. Put in preheated oven and adjust it to 210°C, bake for about 20 minutes until golden. Remove from oven, cool on rack.

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