颜值与美味并存的苹果玫瑰塔\n\n用生活治愈生活\n\n用美食表达浪漫\n\n今天教大家做一款\n\n法式风情的苹果玫瑰塔\n\n用最普遍的食材做出精致料理\n\n好吃好看又仪式感满满\n\n快来做一朵能吃的玫瑰花\n\n分享给你爱的人呀\n\n在这里配方和做法分享给你们哟~

By bakrs

用料

• 塔皮配料表
• 低筋面粉 160克
• 杏仁粉 20克
• 糖粉 60克
• 盐 2克
• 冷藏黄油 80
• 全蛋液 34克
• 杏仁奶油馅配料表
• 软化的黄油 50克
• 砂糖 30克
• 杏仁粉 30克
• 鸡蛋 1个
• 白朗姆酒 3ml
• 苹果泥配料表
• 去皮苹果丁 200克
• 柠檬 1/6个
• 砂糖 20克
• 苹果柠檬浸泡液
• 水 300克
• 砂糖 50克
• 柠檬汁 2个柠檬的量
• 苹果皮 3个苹果的量
• 1mm厚度苹果片 适量

做法步骤

1、塔皮制作步骤：把低筋面粉,杏仁粉,糖粉,盐拌匀.

2、加入冷藏的黄油

3、搓成粉状

4、加入打散的鸡蛋液

5、拌匀成团

6、冷藏一夜后使用.

7、杏仁奶油制作步骤：把所有材料放入料理里打匀即可.

8、苹果泥制作步骤：把苹果丁,砂糖和柠檬块放入锅中

9、用小火煮20分钟左右.

10、去除锅里的柠檬块

11、把苹果丁打成果泥.

12、玫瑰苹果片制作步骤：把水,砂糖 柠檬汁和苹果皮放入锅中

13、煮沸过滤后冷却待用.

14、泡入切好的苹果片,10分钟后擦干待用.

15、组装步骤：利用模具制作塔皮烤半熟

16、冷却后刷上全蛋液.（上下火170烘烤8分钟）

17、挤入制好的杏仁奶油放入苹果丁.上下火160度烘烤10分钟

18、挤入苹果泥 装饰上泡好擦干的柠檬片.

19、用上下火160度烘烤5分钟后出炉.

20、成品展示

做菜好吃都有技巧，我的每道菜都有小妙招，大家搜索“豆果”可以直接查看我的菜谱！

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