迷你蘋果派【清新烘焙】Mini Apple Galette[:en]Mini Apple Galette Recipe

[:hk]

蘋果外形飽滿紅潤，怪不得白雪公主也禁不起考驗，吃下了巫婆設計的毒蘋果。蘋果當然無毒，而且益處甚多，集碳水化合物、維他命 C、胡蘿蔔素、花青素、鉀及鈣等營養素於一身，並有豐富的膳食纖維和果膠維持腸道健康，以及抗氧化、抗衰老之效。迎合潮流運用法式烘餅（Galette）的做法，不用餅盤，並特意減少奶油的分量，一改蘋果派的甜膩感。為免一次吃太多，做成縮水版，別有一番味道。

派皮材料  ( 分量：8 個 @ 直徑 8 cm )

• 低筋麵粉 Cake Flour         160 g
• 無鹽奶油 Unsalted Butter  90 g
• 檸檬皮屑 Lemon Zest       1 大匙
• 原蔗糖 Demerara Raw Cane Sugar 1/2 小匙
• 海鹽 Sea Salt                  1/4 小匙
• 冰水 Ice Water                   60 ml

餡料

• 碎核桃 Walnut Flour      50 g
• 薑泥 Grated Ginger     1 小匙
• 檸檬皮屑 Lemon Zest  1 大匙
• 原蔗糖 Muscovado Raw Cane Sugar  2 大匙
• 蘋果 Apple                        2 個
• 檸檬汁 Lemon Juice      1 小匙
• 肉桂粉 Ground Cinnamon  1/4 小匙
• 蜂蜜 Honey                    3 大匙

做法

1. 從冰箱取出奶油，切丁。低筋麵粉過篩，與奶油、Demerara 原蔗糖、檸檬 皮屑及海鹽混合

2. 用指尖混合奶油和低筋麵粉， 以手指的熱力將兩者黏在一起 ( 重點是奶油不能溶化 )，混合至粗顆粒如麵包粉的粉狀，加入冰水，按壓成麵糰，滾成扁圓形，用保鮮膜包好，放進冰箱鬆弛30分鐘。麵糰不要過度揉搓，否則麵粉起筋，會導致派皮不夠鬆脆

3. 核桃敲碎，薑去皮磨泥，檸檬皮磨屑，全部混合，加入 Muscovado 原蔗糖，拌勻

4. 蘋果去皮，切半去芯，切薄片，加入檸檬汁防止蘋果氧化變色，加入肉 桂粉

5. 烤箱預熱170ºC，從冰箱取出派皮麵糰，均等分成 8 份，滾圓，用手壓扁，用麵棍 成直徑約 14 cm 的圓形薄麵糰

6. 鋪上核桃碎、蘋果薄片，從派皮邊緣向中央摺起，中央留開口，在蘋果片上掃上薄薄的蜂蜜

7. 送進烤箱，以 160ºC 烤 20 ~ 25 分鐘，派皮邊緣烤至金黃色，即可享用

[:en]

Flat little freeform pies that are full of charm. I try out these mini apple galettes with less butter and sugar to reduce fat and carbohydrates. And you can make them with all kinds of fillings.

Ingredients ( Makes 8 @ diameter 8 cm )

For the Crust

• 160 g Cake Flour
• 90 g Unsalted Butter
• 1 tbsp Lemon Zest
• 1/2 tsp Demerara Raw Cane Sugar
• 1/4 tsp Sea Salt
• 60 ml Ice Water

For the Fillings 

• 50 g Walnut Flour
• 2 tsp Grated Ginger
• 1 tbsp Lemon Zest
• 2 tbsp Muscovado Raw Cane Sugar
• 2 Apples
• 1 tsp Lemon Juice
• 1/4 tsp Ground Cinnamon
• 3 tbsp Honey

Instructions

1. In a medium bowl, use your fingertips to pinch together the flour, butter, salt, sugar and lemon zest until the mixture is crumbly. Make sure any large pieces of butter are flattened or broken apart.

2. Add ice water to the flour mixture and incorporate until the flour binds together and forms a rough ball, try not to knead to much. Wrap with plastic wrap and place in the refrigerator for 30 minutes to firm up.

3. Mixed walnut flour, grated ginger, lemon zest and Muscovado sugar.

4. In a medium bowl, add the sliced apples, lemon juice and ground cinnamon and toss together until mixed evenly. Set aside.

5. Preheat oven to 170ºC and line baking sheets with parchment paper. Take out the dough from fridge.  Divide dough into 8 equal pieces, flatten into disks.  Roll out dough into an 12 cm circle on a lightly floured work surface.

6. Spread walnut mixture onto the dough. Pile apples in centre of disk. Then fold dough up and over apples, creasing every inch or so. Repeat with 7 remaining dough disks. Brush crusts with a little honey.

7. Bake for 20 ~ 25 minutes until crusts are golden brown. Cool on rack and ready to serve.

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