酥皮蘋果派

想做酥皮，查了一些資料，從昨天開始練習，今天終於把酥皮做好，先來個蘋果派試試，烤好的派皮一層一層的，很好吃。

【酥皮做法】
擷取自（https://www.bbcgoodfood.com/recipes/2403/roughpuff-pastry-

材料：

• 250g strong plain flour：高筋麵粉 250g
• 1 tsp fine sea salt：鹽 1t
• 250g butter
  
  , at room temperature, but not soft：奶油（室溫，但不軟）250g
• about 150ml cold water：冰水約 150ml

做法：

1. 1. Sift the flour and salt into a large bowl. Roughly break the butter in small chunks, add them to the bowl and rub them in loosely. You need to see bits of butter.
   此步驟可用食物處理機攪拌 15 秒，即可達到麵粉和奶油混合成小塊狀的狀態。
2. 2. Make a well in the bowl and pour in about two-thirds of the cold water, mixing until you have a firm rough dough adding extra water if needed. Cover with cling film and leave to rest for 20 mins in the fridge.
   加入 2/3 的冰水混合，如果太乾再加入一些冰水，揉成粗糙的麵糰，包上保鮮膜，冷藏 20 分鐘。
3. 3. Turn out onto a lightly floured board, knead gently and form into a smooth rectangle. Roll the dough in one direction only, until 3 times the width, about 20 x 50cm. Keep edges straight and even. Don’t overwork the butter streaks; you should have a marbled effect.
   取出麵糰，揉成長方形，約 20x50
4. 4. Fold the top third down to the centre, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to three times the length. Fold as before, cover with cling film and chill for at least 20 mins before rolling to use.
   三折後，轉 90 度，再擀成長方形，再三折，轉 90 度，再擀（可重複 6 次）。若中途溫度太高，要放回冷藏後再繼續。

蘋果派做法可參考影片：【Apple Tart Recipe Demonstration - Joyofbaking.com】

蘋果切片，加入糖和肉桂粉混合。


液體餡料：

1. Cream cheese：227g（8oz）
2. 蛋：1 顆
3. 香草精：1/2t
4. 糖：50g

【200 度Ｃ約烤 25 分鐘】