プロが教える本格的アップルパイのレシピ＆つくり方

http://www.perruche.jp/6382.html ←レシピはこちらのリンクからご覧ください！ 秋の味覚の代表的なレシピ、アップルパイを本格的スタイルでご紹介します。市販のパイ生地で代用すれば練りパイ生地を作る工程は省けますが、ちょっとしたひと手間とコツを覚えれば意外に簡単な練りパイ生地を併せて紹介していますのでぜひ参考にしてみてくださいね。 recipe&method to bake apple pie short crust pie 100g butter 88g flour type45 90g flour type55 4g salt 6g sugar 22g water * Butter keep cut into fine dice. Keep chilled in the refrigerator * flour keep chilled in the refrigerator. Keep salt and sugar to cool in conjunction with water 1) While combined to cut the flour and butter that had been chilled, go together so as to match pickpocket by hand if you have together. When the work while attached to a bowl of ice water is not dissolved out butter. 2) the dough is mixed together with the addition of chilled keep water Once settled. The never kneaded not be if you added water. Go together to turn off slowly. 3) Wrap it in plastic wrap the dough, be used from rest the dough in the refrigerator for a minimum of 2 hours Sauteed apples Peel the ​​apple two of skin, to 8 equal portions of the comb-cutting. To measure the total amount of the skin and the core, add 1/2 amount of granulated sugar (in the videos so 80g, we added granulated sugar 40g) and skip the moisture while fried in a pan, squeeze to crush pressure at Chinois. It takes out the concentrated extract of apple. Apple once frozen. Apple fiber is destroyed by doing so, uniformly it tends to enter fire to the inside of the flesh. In addition the butter is scorched the granulated sugar, add thawed apple. Medium heat in my cook until the water is gone. Apart to bat, it is used in twine and apple extract Once sharks. Almond cream 100g butter 100g powdered sugar Two whole eggs 1 egg yolk 100g almond powder 20g flour 10cc rum 1) adding powdered sugar to butter when texture be soften It is added in portions to egg that is loosening the two) liquid to 3 times 3) by adding the almond powder and flour which had been sieved and combined. Add 4) rum Shaping and baking 1) to 18cm bottom to take tart type of crowded laid that stretched to 3mm thick, to free up Pique (air hole) using a fork. Dough cover the above to keep stretched out together. It keeps rested in (diameter 20cm) refrigerator. 2) Pour the almond cream into a mold and laying the apple on the sponge crumb laying (quantity outside). * Can you sucking moisture of apples by lay sponge crumb. 3) pie was covered with a cloth, it is bonded the dough by pinching around, draw a leaf pattern using the knife. Since stuck inside during the moisture of apple and almond cream, several places of the pattern is a good idea to put a tightly cut. About an hour rest 1 hour in the refrigerator. 4) The paint eggs beaten to a surface and baked over 90 minutes in an oven preheated to 180 ℃.

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