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蘋果千層酥



成份:

A.青蘋果  1粒
 液體菜油   500㏄
B.中筋麵粉  300公克
 糖  25公克
 水  130㏄
 固體豬油  45公克
C.油酥  250公克
 固體豬油  150公克
D.蛋液  1顆

【調味料】
A.細砂糖  100公克
 水  40㏄
B.檸檬汁  30㏄
 肉桂粉  1小匙
 牛油  1大匙


步驟:

1.蘋果削去外皮,切丁後以鹽水略微浸泡再取出瀝乾水分備用。
2.熱鍋,將調味料A放入以小火煮至稠狀時,加入作法1的蘋果丁拌攪,再加入調味料B後熄火,馬上輕輕拌勻成餡料,起鍋待涼備用。
3.將材料B充分混合揉勻至光滑成油皮,靜置鬆弛15分鐘;材料C輕輕拌成糰並分割成20小圓球成油酥。
4.將作法3的油皮用手壓成圓扁狀後成包入1顆油酥圓球狀,再以桿麵棍橄捲2次,靜置鬆弛15分鐘後即為酥皮。
5.將酥皮橄平包入作法2的蘋果餡收口捏緊,在上方塗抹薄薄蛋液,並於其上切出十字切口,靜置鬆弛10分鐘。
6.熱鍋,放入液體菜油大火燒熱至190?195℃時,放入作法5蘋果球炸至外表金黃膨脹時撈起瀝乾油份即可。


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