紫薯塔

綜合評分 9.5

分量 12 個

用料

做法

1

將塔皮的材料全部混合一起搓揉成麪糰。 Knead the dough with the skin all mixed.
2

將麪糰用棍楺開壓平，約半公分厚度。用撻殻摸割出面塊，放在撻殻內，用兩隻大拇指壓好撻皮。爲了避免膨脹在麪皮表面扎洞。為預防縮小用保鮮膜包起來放入冰箱讓麪筋休息約1小時。 Roll out the dough to 1/2 cm in thickness. Cut dough with a tart tin. Lightly press the dough with your thumbs, starting from the bottom up to the side. In order to avoid swelling in face pierced holes on the surface. For the prevention of shrink wrap with plastic wrap in the refrigerator makes gluten rest for about 1 hour.
3

把紫薯蒸熟透然後等待冷。 Steam cooked purple sweet potato and then waiting for the cold.
4

將紫薯，黃油和砂糖放入料理機攪碎。再加入蛋黃和朗母酒用刮刀將側面的材料刮進去，再加入低筋麪粉和肉桂粉混合好。 Purple sweet potato, butter and sugar into blender. Then add egg yolk, dark rum use spatula to combine then add cake flour and cinnamon and mix well.
5

將紫薯餡裝在擠花袋裏，均勻擠在烤模里約一半滿。放入預熱至 150'c 烤箱，烤 15 分鐘。烤好後取出，放在鐵架上冷卻。 Purple sweet potato filling even squeezed in a crowded flower bag into each tart shell half full. Put in the preheated oven, bake 150' c for 15 minutes. Baked out on a wire rack to cool.
6

將另外的紫薯放入料理機裡打成泥再加入鮮奶油攪拌均勻和糖粉。然後放入擠花袋 ( 花嘴以個人喜愛 ) 擠出每個塔上。 Addition of purple sweet potato into blender in puree then add whipped cream mix and icing sugar. And then into a crowded flower bag (spot-billed in his personal favorite) out of each tart.
7

完成後就可以吃到美美的紫薯塔，吃上一口還可以看到裡有三層美美哦！ After finished, you can eat yummy purple potatoes tarts , you can see three layers when you bite.

好料理

紫薯塔

用料

做法

小貼士

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