雙色芋頭酥

好久沒做油酥油皮類的點心了

這種傳統的中式小點心

深受家中長輩的歡迎~

尤其包了自製芋泥餡的芋泥酥

更是媽媽和公公的最愛..

最近的芋頭價格一直居高不下

一顆芋頭要價將近百元真的是很貴...

那天看到價格稍降馬上二話不說

挑顆最大的回家做了芋泥酥~

自製的芋泥餡好香好綿密~

加上外皮層層疊疊的油皮油酥

真的是入口即化~

難怪老人家會喜歡~

再來壺好茶

真是會讓人一個接著一個吃~~

雙色芋頭酥

【油皮材料】

(@約30g)

中筋麵粉200g    糖粉15g    無水奶油70g    冷水90g

【做法】

1.將糖粉加入無水奶油中混合均勻

   (無水奶油不要回溫到太軟的程度,不然混合時會黏手)

2.將過篩的粉類加入,先用手大約混合均勻

3.將冷水倒入用手攪拌搓揉5-6分鐘成為一個均勻柔軟不粘手的麵團即可

4.放入塑膠袋中或盆子表面封上保鮮膜,醒置40分鐘

【油酥材料】

(約20g)

低筋麵粉160g   無水奶油(或酥油)80g    芋頭精(或草莓精)數滴

~

【做法】

1.將低筋麵粉用濾網過篩

2.將無水奶油加入低筋麵粉中,用手慢慢將酥油及粉搓揉均勻

3.加入適量芋頭或草莓精搓揉成為一個均勻的麵團就好,包上保鮮膜放冰箱備用

   (不需要搓揉過久,避免麵粉出筋影響口感)

【包製】

1.將油酥麵皮平均分割成6等份(每塊約40g)滾成圓形

2.將醒置好的油皮麵皮平均分割成6塊(每塊約60g),捏成圓形

3.將油皮麵皮壓扁桿開,光滑面在外,包上一個油酥麵皮,收口捏緊

4.將包好的麵團稍微壓一下橄成橢圓形薄片,光滑面在下,由短向捲

   起,收口朝下,蓋上擰乾的溼布再讓麵團休息10分鐘

5.將休息好的麵團橄成長形後翻面,由短向捲起,蓋上擰乾的溼布再讓麵團休息20分鐘

6.休息完成的麵團用刀子從中間部份切下成為2個麵團

7.分別將麵團橄成直徑約10cm圓形薄片

8.切開面朝外,中間放上芋頭餡(@約25g),收口捏緊,成為一個圓形

9.將包好餡料的芋頭酥間隔整齊放入烤盤中

10.放進已經預熱至170度c的烤箱中烘烤25分鐘至餅皮

     表面呈現一圈一圈明顯紋路即可

芋泥餡

【材料】

芋頭(去皮後)500g    細砂糖80g    無鹽奶油30g   全脂奶粉20g

(甜度僅供參考,請依照自己喜好酌量增減)

【做法】

1.芋頭削皮取500g切成塊狀或片狀上籠大火蒸20分鐘

2.蒸到用竹籤可以輕易戳入的程度就是好了

3.趁熱用叉子壓成泥狀

4.依序將所有材料加入拌合均勻即可

5.放涼將它搓成長條狀分割成每個約25g再搓圓備用

以上做法參考carol的 芋頭酥

枫糖奶酪布丁

枫糖奶酪布丁

   牛奶、鸡蛋、糖的简单组合，带来的是柔滑有弹性的布丁，淋上一层枫糖，挖出一小勺，抿在嘴里，嗯么么么~~幸福也如此简单...

〖材料〗4.5cm*6cm  3杯

奶油奶酪：50g

牛奶：120g

动物性鲜奶油：45g

砂糖：20g

蛋黄：1个

吉利丁：2g

香草精：几滴

枫糖酱：适量

〖做法〗

1.吉利丁粉+30g牛奶静置浸泡15分钟后，隔热水搅拌溶化。

2.奶油奶酪室温软化后隔水搅拌至顺滑。

3.加入蛋黄拌匀。

4.剩余的牛奶90g+鲜奶油+砂糖+香草精放入另外一个锅内，中火煮到快沸腾前熄火（锅边起小泡泡的时候就关火）备用。

5.吉利丁液加入牛奶液中拌匀。

6.将（5）过滤后分3次加入奶酪糊中

7.拌好的布丁液

8.将布丁液过滤到模具中，冰箱冷藏2小时至凝固，吃之前淋上枫糖酱。

****  如果没有枫糖的话，可用蜂蜜代替，但是会差一点枫糖特有的风味。

****  布丁液一定要过滤才会细致光滑、没有小气泡哦。

Alphabetical List of American Apple Varieties and Characteristics 

Arkansas Black

• A medium to large apple
• dark purple to almost black
• Very, very hard texture and an excellent keeper.
• Almost too hard-textured at harvest. Best after some storage time.
• Great for baking; and terrible for applesauce
• A Winesap type.
• Late season

Baldwin

• good quality large red apple
• An old variety, subject to cold injury in the winter
• late mid-season
• medium sweet

Blushing Golden

• Medium-sized waxy coated modern yellow apple with a pink blush
• Jonathan/Golden Delicious cross.
• Firm flesh with flavor like Golden Delicious, but tarter.
• Keeps well
• Late season

Brae Burn

• Rich red color with white flesh
• Sweet
• Best for eating
• Late season

Cameo

• A large, round sub-acid apple with red blush stripe over yellow.
• Late ripening

Cortland

• A Ben Davis/McIntosh cross
• large flat, dull red apple with a purple hue and soft, white flesh
• Less aromatic than McIntosh
• Good keeper.
• Very good in salads.
• Mid season

Cox's Orange Pippin

• Popular in English markets. 
• Medium sized, golden yellow skin, with brownish orange
• often russeted. 
• Flesh tender, crisp, semi-tart
• early

Crispin/Mutsu *

• Light green to yellowish white
• Sweet, rich, full flavor
• Firm, dense texture
• Best for: eating fresh
• Mid - late season

Empire*

• A McIntosh type apple
• Long shelf life
• Aromatic and crisp with creamy white juicy flesh.
• Best for: eating fresh
• Early - Mid season

Fuji 

• Very sweet, aromatic flavor
• Yellow-green with red highlights 
• Originated in Japan.
• Best for: eating, salads, best applesauce apple
• Late season

Gala 

• Developed in New Zealand.  
• Sweet, aromatic flavor
• Best for: eating, salad, best applesauce apple
• medium to smaller in size with a distinctive red and yellow striped heart-shaped appearance. 
• Early to mid season

Ginger Gold 

• Very slow to turn brown, so it's a great choice for apple slices.
• Best for: eating, sauce, salad

Golden Delicious

• Firm white flesh which retains its shape
• Rich mild flavor when baked or cooked. 
• Tender skin
• Stays white longer when cut; 
• Best for: salads, blend in applesauce
• Early season

Grimes Golden

• Firm white flesh which retains its shape
• Rich mild flavor when baked or cooked. 
• Tender skin, with a "grimy mottled surface; hence the name (there's no "Mr. Grimes")
• Stays white longer when cut; 
• Best for: salads, blend in applesauce
• Early season

Granny Smith

• Very tart
• Bright green appearance, crisp bite and sour apple flavor. 
• Best for: people who like bitter sour apples rather than sweet ones :-)
• Mid to late season
• Not good for applesauce unless you add sugar (or like a very tart applesauce)

Gravenstein

• Greenish-yellow with a lumpy appearance
• A good, all-purpose apple,
• Good for applesauce and pies.

Hokuto

• A Mutsu/Fuji cross
• crisp texture of Fuji,
• large size and shape of Mutsu,
• sweet flavors
• late mid-season

Honeycrisp

• Introduced in Minnesota
• Very sweet and aromatic
• Great for juice, as it is a very juicy apple
• Best for: Eating, pies, baking  
• Mid season

Jonathan

• One of the first red apples of the fall
• Sweet-tart taste with firm texture
• Light red stripes over yellow or deep red
• Best for: eating and cooking 
• Early season

Jonalicious

• Flavor like Jonathan but a little less tart and darker red skin. 
• Larger, crisper, and juicier than Jonathan, and a better keeper.
• Slightly sour/acid balance.
• early midseason

Jonamac

• A medium-sized Jonathan/McIntosh cross
• Sour flavored, aromatic and tender fleshed like McIntosh.
• Early season, a few days prior to McIntosh.
• Poor keeper.

Jonagold *

• A cross of Jonathan and Golden Delicious.
• Best for: eating, sauce, pies, salad, baking  
• Mid season

Liberty

• A highly disease-resistant introduction from Geneva New York. 
• Liberty has superior dessert quality, similar to one of its parents, Macoun
• Best for: eating, sauce, salad
• flavor improves in storage
• late season

Macoun

• Named after a famous fruit grower in Canada
• Best for: eating, sauce, salad
• Very good, sweet, all-around apple

McIntosh *

• Popular in America since 1811
• Best for: eating, sauce, salad , good as part of a blend for applesauce
• Sweet, mild flavor

Melrose

• The official apple of Ohio
• Similar to a Jonathan but sweeter.
• Good for pies: the slices hold together in pies
• Keeps well

Mutsu

• Lousy name, but a great apple
• It is sweet and crisp
• A lot like a Golden Delicious
• Best for eating fresh and it makes a great applesauce

Northern Spy

• Large, high quality fruit
• Good for storage 
• Mid-late season

PaulaRed

• A tart apple with light to creamy flesh.
• Good for eating, in pies and sauces.

Pink Lady

• Rich red/pink color with white flesh
• Very sweet and crisp
• Best for eating and makes a naturally sweet, smooth applesauce and it is good in salads and pies.
• A cross between a Golden Delicious and a Lady William. 
• Late season

Red Delicious  

• WAS the most popular apple variety in the world! for December ades (now being replaced by Fuji and Gala)
• Best for: eating, salad, very good  as a base apple for applesauce
• Thin bright red skin with a mildly flavored fine-grained white flesh. 
• Bruises easily and does not keep well.
• Early to mid season
• There are many, many varieties of red delicious, so there is a range of properties.  Not all red delicious are the same!

Rome

• Best for:  baking and cooking - but not applesauce - not sweet enough, and it has a fairly bland flavor
• Very smooth red apple with a slightly juicy flesh. 
• Very hard flesh
• Mid to late season

Spartan

• A cross between the McIntosh and Pippin apples. 
• Good all-purpose apple.

Stayman or Stayman-Winesap

• Juicy, cream-colored to yellowish flesh with a tart wine-like flavor. (often also called winesap)
• Good storing apple, bruise resistant, dull red coat. 
• Best for: Cooking, pies and cider

Suncrisp

• A hard tart, long keeping apple.
• Red over orange color; Golden Delicious-type
• Ripens late in the season
• Best for: Baking, storing

Winesap

• Rich red color with white flesh
• Crisp texture and juicy
• Best for cooking
• Mid to late season

Yates

• Rich red color with white flesh
• Sweet
• Best for eating
• Late season

York

• Crisp and flavorful
• "lop-sided" shape
• Deep red with green streaks
• Best for eating. holds texture during cooking and freezing

Images from the U.S. Apple Association (mostly)!