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アップルパイ｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

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Easy recipe at home related to cooking researcher / Yukari's Kitchen

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Ingredients

りんご : 1個
冷凍パイシート : 2枚
有塩バター : 10ｇ
シナモンパウダー : 小さじ1/3
(A)砂糖 : 35g
(A)水 : 大さじ1/2
(B)卵黄 : 1個
(B)水 : 小さじ1/2

Time required

30minutes

Procedure

1) りんごを切る 01:27
Quarter the apples and remove the seeds and core.
Peel off the skin, cut in half lengthwise, and cut horizontally into 1 cm wide pieces.
2) カラメルを作る 02:18
Put (A) sugar in a frying pan.
Aim at the sugar and add (A) water and let the water blend.
Heat over medium heat until the color changes when it is familiar with the whole water.
When the color changes, lower the heat and turn the whole to make the color uniform.
Stop the fire just before the caramel color you like.
3) make apple filling 03:15
Add 1 to the caramel that has stopped the heat and mix.
When the whole is entwined, heat for 2 minutes on low to medium heat while stirring occasionally.
Cover and steam over low heat for 5 minutes.
When it becomes soft, add butter and melt the butter over medium-low heat.
When the butter melts, heat it until all the moisture evaporates while burning.
When the water evaporates, add cinnamon powder and mix.
Spread it on a pad and wrap it to prevent it from drying out.
4) 卵液を作る 05:15
(B) Mix egg yolk.
(B) Add water and mix.
5) 冷凍パイシート 05:34
冷凍パイシートを半解凍の手前にしておく。
パイシートを4等分する。
土台となる2枚分は大きめに、上に被せる2枚は小さめにする。
小さい生地は3列に切れ込みを入れる。
6) 成形する 07:03
Place the apple filling on top of a large piece of dough.
At this time, open the circumference about 5 mm to 1 cm and apply egg solution to the margin.
Cover the top with the dough and stick it to the bottom dough.
7) 焼く 08:32
Apply egg wash to polish.
Bake in a preheated oven at 200 degrees for 20 minutes to complete.

Point

・Never touch the inside of the pan while the caramel sauce is heating, as the sugar will crystallize and harden.
・Be careful as the color of the caramel will change quickly.
・If the apple filling has a lot of moisture, it will come out when you bake it at the end, so be sure to remove the moisture.
・If the frozen pie sheet is thawed too much, it will be difficult to work with, so make it hard enough to cut with a knife.
・Spread the slits of the pastry sheet on top and stretch it a little to cover it.
The pie crust will soften while working, so store unused pies in the refrigerator or freezer.
・If the color becomes strong during baking, cover with aluminum foil.
If you let the egg mixture dry a little, it will be more glossy, so you can preheat after applying the egg mixture.