幸运星 2009-2-2 11:09
杏香泡芙苹果塔[10P]
[font=黑体][size=4][color=Blue]杏香泡芙苹果塔[10P]
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初夏的下午，太阳很好，我和小凯同学坐在阳台的藤椅上，懒洋洋的看着外面新抽出来的绿油油嫩生生的树叶子，有一搭没一搭的聊天，分享刚刚出炉的点心，喝着茉莉花茶。。。生活，就这么简单的小资起来。。。
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原料：
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1张冷冻泡芙面片
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2大勺红糖
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1个绿苹果（实际上只用了半个）
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2大勺白糖
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[img]http://www.yankitchen.com/Image/Dessert/pastry%20puff/DSC07376%20copy.jpg[/img]
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做法： Ee\$B2C/f|8@v
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室温下解冻泡芙面片，约40到60分钟
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同时，准备杏仁糖和苹果馅儿%l({ X1Kf
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白糖和杏仁放到咖啡研磨机里，打细，成杏仁糖
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[img]http://www.yankitchen.com/Image/Dessert/pastry%20puff/DSC07378%20copy.jpg[/img]
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做这个的时候，突然想到这样做杏仁糊肯定很好吃，后来试验了一下，果然如此，有兴趣的同学请参看：杏仁糊
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苹果切小块，跟红糖和淀粉拌匀"gLu-_w%k.P
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面皮解冻好后，切成9个小块
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各自切下4个边儿，再重叠回去
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[img]http://www.yankitchen.com/Image/Dessert/pastry%20puff/DSC07400%20copy.jpg[/img]%?|
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用叉子压紧，好看也可以防止苹果馅儿漏出来
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[img]http://www.yankitchen.com/Image/Dessert/pastry%20puff/DSC07405%20copy.jpg[/img]
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蜂蜜和水混合均匀，在面皮上刷一层蜂蜜液，然后洒上杏仁糖粉，最后在中间放上苹果馅儿
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[img]http://www.yankitchen.com/Image/Dessert/pastry%20puff/DSC07409%20copy.jpg[/img]
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转移到烤盘里，放入预热到400F/约200度的烤箱，烤15到20分钟或者看到苹果塔膨胀起来而且表面金黄就可以了。
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xuelan 2009-2-2 12:49
好厉害！
好厉害！不过，估计要好长时间才能学会，我还是学一些简单的好！
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