蘋果撻是我自小的至愛,所有有蘋果的甜品對我來說都極度吸引.很久很久....以前已經很想自己做蘋果撻,第一次做時失敗了,那時又不懂炒蘋果,也不懂做撻/批.
直至今天,我才第二次自己一手一腳把一個全生的撻焗至可以吃.外皮很脆很脆,蘋果酸酸甜甜,加上黑莓和杏仁餡...我終於成功啦!!!忍不住吃了兩件－－這可是我朝思暮想的蘋果撻啊!!!再向米芝蓮人進發也在所不惜!!!
感激仙姐和蛙蛙的教導~~
蘋果炒香後,一加入黑莓,立刻變成誘人的酒紅色.
仙姐的食譜
做半份Frangipane filling, 香檳梨換上用糖,油,檸檬汁和肉桂粉炒香的蘋果.沒有黑莓,可用葡萄乾.
炒蘋果 (我只用了75g糖)
放焗爐底部,180度焗30分鐘,轉150度再焗10分鐘.
由做撻皮開始,剛好一小時我已把撻放入爐了^___^
16 comments:
誘人又誘惑的蘋果批....
我記得呢講過唔中意蘋果pie o架 bor.
[版主回覆02/10/2008 22:09:00]肯定是記錯啦.你忘了嗎?是我"LUER"你做TARTE TATIN的啦.
引C人咩，睇見就想食呀！
見到都想食~~~~
hello~ i just tried the 朱古力海綿蛋糕 you taught in the blog, but it was so flat = =" how can you make it so thick?? p.s. i was using a 8 inch
i meant it came out so thin.........it is like pizza T~T
[版主回覆02/11/2008 19:57:00]那麼說,你自己明知是用錯模啦.
海綿沉可以有很多原因,包括攪拌不當,打發不足/過度,你只有一句"thin/flat",無從COMMENT.拍些照片看看好嗎.
真係好誘人阿,見到都流口水阿
先恭祝你新年快樂~祝你身體健康 萬事如意~ 你做的蘋果撻真令人垂涎三尺~~~ 有空都要試做看看~~~!!!^^
[版主回覆02/11/2008 19:58:00]beverly,
好久沒你的消息啦.我也祝你學業進步,事事順利.
不要等有空啦,快試啦,材料易找,又容易做.
i think i messed up in the egg white part, i feel so confusing @@ you need to make the egg white kinda like cream right? Maybe it is because i mix everything together too slow so it failed?
[版主回覆02/12/2008 00:07:00]pppsky,
V____V
成品我能猜到是怎樣,但也沒有甚麼可說.你下次可以做好每個步驟後拍一張照片嗎.
(Empty)
yeah! haha now i know i really messed up in the egg white part and the part where you mix all the things together. i didn't know you gotta mix them very gently, and also i used a smaller container this time. it is really difficult to make a good cake~
蘋果加黑苺染成酒紅色真係好吸引呀~ 綠萼你都唔肥有排先做到米芝蓮人呢~
It looks really great!Beautiful colours~I hv to say that i must try this one!
Cass,
祝您...(由左至右...)
新年快樂,步步高昇!
橫財就手,財富廣進!
大吉大利,事事順利!
鼠氣洋洋,開開心心!
p.s.
遲了一點,不要介意. 順祝您,明天年初七,生日快樂~
嘩好漂亮 撻皮做完之後不用先入爐嗎? 直接把Frangipane filling倒上去一起焗嗎?
[版主回覆02/17/2008 16:43:00]Michelle, 撻皮無需預焗 撻皮+frangipane filling+炒好蘋果,一起焗即可.
等緊你嘅新作呀
[版主回覆02/20/2008 01:57:00]O下....
你會否未免搞笑O左些少......
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