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  • Welcome to How To Cook That, I'm Ann Reardon and today we're making this rose apple pie.

    歡迎來到 How To Cook That,我是 Ann Reardon。今天我們要來做玫瑰蘋果餡餅

  • Now there's a secret to making these and keeping the apples red on the roses and I'll show

    稍後,我會告訴大家一個能讓蘋果捲保持紅潤的秘密

  • you that later. But first let's make the pastry. Pre-heat

    現在我們先從餅皮開始,先預熱

  • your oven to 350F or 180C. To make the pastry you'll need egg, flour, finely-processed pecans

    烤箱,把溫度調到 350F 或 180C。製作餅皮所需的材料有雞蛋、麵粉以及處理過的胡桃

  • or you could use other nuts or you could leave it out altogether if you prefer, sugar, and

    你也可以選擇其他種類的堅果,或者都不加,然後只加糖

  • butter. And I'll put all the recipe quantities on

    和奶油。我會把所需食材的多寡

  • the HowToCookThat.net website for you in grams and ounces and cups and I'll link to that below.

    列出公克、盎司以及杯數,放在網站 HowToCookThat.net ,影片下方會有連結

  • Rub the butter into the flour using your thumbs and your fingers until it looks like fine

    把奶油和麵粉用手指搓揉直到看起來像

  • breadcrumbs. Add in the sugar and the pecans and stir that all together until it's mixed

    麵包屑,再加上糖和胡桃並且攪拌均勻

  • through. I like the flavour that the pecans give the

    我喜歡餅皮裡有胡桃的味道

  • crust but as I said if you don't want nuts in it you can just leave those out.

    但是如果你不喜歡堅果也可以不加

  • Then add in your egg and mix that in and keep mixing until it forms a soft dough.

    接著加入一顆蛋拌勻形成鬆軟的麵糰

  • Put that on some plastic wrap and roll it out with another piece of plastic wrap on

    在麵糰上下兩面鋪上保鮮膜

  • top. Keep rolling it. We want it quite thin because we just want a crisp layer around

    盡可能將麵皮擀薄,因為我們只是想做出一層薄又脆的餅皮

  • the edge of our tart. Peel off the top layer of plastic and then use the underneath layer

    撕掉麵糰上層的保鮮膜後,用底層的模

  • to help you lift it up and flip it over. Press that into the dish, trying to make sure

    將麵團倒翻到盤子裡,盡量

  • there's no air bubbles and especially just press it into all the grooves all the way around

    不要讓裡面產生氣泡,並將塔皮確實貼合於旁邊的凹槽內

  • the edge. Then remove the plastic and use a knife to

    接著撕掉上面的保鮮膜後用刀子

  • trim off around the edges. Then take a fork and gently press all over the base, and this is

    刮除多餘的塔皮後,底部用叉子均勻地輕壓

  • just making little indents through that will help it to cook evenly and it will also help

    壓出來的小孔洞不僅可以使塔皮均勻受熱

  • you to get rid of any air bubbles, like I've got one there, just to get that out so that

    還可以去除內部殘留的小氣泡,就像這裡的小氣泡一樣可以輕鬆去除

  • it's nice and flat. Place that into your oven and bake it for

    塔皮平整就可以送進烤箱烘烤

  • about 20 minutes and we are just wanting it to be nice and crisp and golden.

    20 分鐘後就會變得金黃酥脆

  • For the custard filling we need egg yolks, sugar, milk, corn flour, cream, and vanilla.

    製作卡士達餡料我們需要的有:蛋黃、糖、牛奶、玉米粉、鮮奶油和香草精

  • Place the eggs and the sugar into a pan and whisk them together. Now you want to keep

    將蛋黃和糖到入鍋中攪拌均勻

  • whisking that until you can't see any more sugar and it's all even. Then add in your

    直到看不見糖的顆粒,一切都拌勻之後,加入

  • cornflour and a little bit of the milk, not too much, and then whisk it again. Now you want

    玉米粉以及少部分的牛奶,不要一次加入過多,再次將兩者混合攪拌

  • to keep doing this and making sure that you don't have any lumps at all. If you have lumps

    直到確定鍋中沒有結塊,如果有

  • of cornflour here, you'll have lumps in your custard, so just keep whisking it until it's

    任何的結塊,做出來的餡料將會有顆粒感,所以必須要持續攪拌直到

  • all dissolved, all smooth in there. Then add in the rest of the milk and stir that through.

    粉塊消失,變成滑順的麵糊為止,再加入剩下的牛奶拌勻

  • Put that over high heat and stir the custard continuously. Now it is important that you

    接著將麵糊移到爐子上加熱並持續攪動

  • stir the whole time because that's how you get a smooth custard. It will start to thicken

    這是製作出滑順卡士達餡很重要的部分。當餡料開始慢慢變稠後

  • up and I want you to keep it over the heat for one more minute, just to make you've cooked

    持續加熱一分鐘以確保煮熟玉米粉

  • all that cornflour. Then you can turn off the heat and add in

    接著即可熄火並加入

  • the cream and stir that through well. Then just set that to one side.

    鮮奶油拌勻後靜置在一旁

  • To make the glaze you need jam and water - easy. Put them both into the saucepan and then put

    製作糖汁只需要果醬和水,非常簡單。將兩者倒入鍋中

  • that on high heat and stir it and keep stirring until it starts to bubble and steam and it

    高溫加熱,且持續攪拌至冒煙及冒泡

  • will be thinned out. Now at this point you can strain it but if you don't mind a few

    濃度也會變稀薄,現在你可以把它拿去過濾,或者不介意

  • lumps you can just leave it as is which is what I'm going to do.

    一點點顆粒的話,可以跟我一樣不過濾

  • Take your pastry shell out of the oven, that's nice and golden. And then brush it all over

    把烤得金黃的塔皮從烤箱中取出,刷上

  • with that glaze. And this just seals the pastry and it will give it a bit of a barrier between

    糖漿,如此一來可以形成一層隔絕

  • the custard filling and the pastry so that it stays a bit more crisp.

    避免塔皮和卡士達醬直接接觸而影響酥脆度

  • Now if you take a beautiful red apple and put it into the oven, it will start to get

    如果你把一顆漂亮的鮮紅色蘋果直接放進烤箱中加熱,它會開始升溫

  • warm and then the skin starts to change from that bright, vibrant red into a dull brown.

    表皮也會從鮮紅色慢慢轉為暗褐色

  • So I've been experimenting to find a way of softening the apple so it has a texture like

    經過很多試驗之後我終於找到一個能讓蘋果不需要經過加熱

  • it's been cooked but without applying any heat so that we can still have nice red roses.

    卻能擁有如同煮熟般的質地,這樣就能保持玫瑰捲紅潤

  • And here's the secret. Place the melted butter, orange juice, and sugar into a bowl and stir

    秘密就是先把融化的奶油、柳橙汁和糖倒進碗裡拌勻

  • them altogether. Now this mixture can be slightly warm but it cannot be hot for obvious reasons.

    碗裡的湯汁可能有一點溫度但是當然不會太熱

  • Then use a mandolin to finely slice the apples and then add those slices to the mixture.

    接著用刨刀把蘋果削成薄片後放進碗裡

  • Now if we try and roll this apple now it's so crisp that it will just snap so we need

    如果我們直接把削好的薄片捲起來,你會發現脆脆的、很容易斷

  • it to be softened. You can fill your bowl right up with the apples,

    所以要先把蘋果全都泡到碗裡軟化

  • just make sure that your apples are at room temperature or if they're cold they're going

    切記蘋果必須是室溫,否則冰冰的蘋果

  • to make the butter set which is not what we want.

    會讓奶油凝固就不好了

  • After 10 minutes the texture of the apples is now soft and flexible like this, it's like

    過10分鐘後蘋果變成像這樣柔軟有彈性

  • it's been cooked but because we didn't use any heat, the edges are still bright red.

    就像煮過般但其實我們並沒有加熱,所以它的表面能始終保持亮紅色

  • To assemble the tart, pour the warm custard into the base and spread it out. Take a circle

    接著把卡士達餡倒到塔皮上並鋪平,然後拿一片

  • of apple and roll it up tightly, then take the next one, wipe off the excess mixture

    蘋果緊密地捲起來再拿另一片去除多餘的汁液

  • and this will just drip off as you make the rose as well. Wrap it around the center one.

    包在外層像剛剛一樣捲起來

  • Take another one and wrap it around, just like you're adding petals to a rose.

    接著就像一層層的花瓣一樣,拿第三片再捲起來

  • And you can add as many petals as you like, depending how big you want your roses to be.

    你可以依照喜好自己調整花瓣的層數

  • Then flatten the base just using a knife, just trim it off there. And add it into the

    用刀子切除玫瑰捲底部使它能夠平坦,接著把它放到

  • custard. Then use a knife just to hold it in place while you make the next one so it

    餡料上,再拿一把刀子把做好的玫瑰捲固定住,以防在做下一個的過程中

  • doesn't unravel. Now if you want to use less apples in this pie, you can cut the apple

    鬆開。如果想盡可能減少蘋果的使用數量,你可以把薄片

  • slices in half and make shorter roses, but I like the full height of these ones so I'm

    對切做一個短一點的玫瑰捲,不過我偏好這樣的高度

  • doing it this way. It's up to you. Add more roses so that you fill up your tart

    所以我依舊會這麼做,你可以自行決定。接著加入更多的玫瑰捲填滿餡餅

  • and this is easy to do but it does take a bit of time so I'd suggest you make this dessert

    製作過程很簡單不過要花上一些時間,建議大家可以和朋友們一起動手做

  • with a friend. And there you have it, ready to serve to the table a beautiful and yummy

    終於完成了,可以把美麗又可口

  • apple rose custard tart with pecan pastry. Subscribe to HowToCookThat for more cakes,

    的玫瑰蘋果餡餅端上桌了

  • chocolates, and desserts. Click here for the recipe, here for my YouTube channel and here

    想要知道更多食譜點這裡,我的 YouTube 頻道點這裡

  • for last week's Black Forest Cake video. Make it a great week and I'll see you all on Friday.

    然後這個是最新一週的黑森林蛋糕製作影片,祝大家有個愉快的一週,下星期五見

Welcome to How To Cook That, I'm Ann Reardon and today we're making this rose apple pie.

歡迎來到 How To Cook That,我是 Ann Reardon。今天我們要來做玫瑰蘋果餡餅

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B1 中級 中文 蘋果 玫瑰 餅皮 餡餅 餡料 奶油

如何製作玫瑰蘋果餡餅 (ROSE APPLE CUSTARD TART RECIPE by Ann Reardon How To Cook That ROSE DESSERT)

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    cathy~ 發佈於 2016 年 08 月 29 日
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