Apple Pie

Lín-gò phài

Lín-gò

 

(台語羅馬拼音+漢字)

Chit-pái ê lín-gò phài sī iōng so͘-iû mī-hún phoê lâi choe ê, bô kâng-khoán ê mī-hún phoê choe chhut--lâi ê lín-gò phài tioh khoàⁿ khí-lâi long bô kâng. Ē-tàng iōng ‘crust pastry’ mā ē-sái iōng ‘filo pastry.’ Goá iōng ê sī ‘puff pastry’, goá kā-i kiò-chó ‘so͘-iû mī-hún phoê.’

 

這擺的lín-gò派是用酥油麵粉皮來做的, 無仝款的麵粉皮做出來的lín-gò派著看起來攏無同。會當用’crust pastry’嘛會使用’filo pastry’. 我用的是’puff pastry’, 伊叫做「酥油麵粉皮」

 

Ē-kha sī tī bāng-lō͘ chhē tioh ê siòng-phìⁿ:

Che-sī ‘crust pastry’ kap iōng ‘crust pastry’ choe ê lín-gò phài

 

下腳是佇網路尋著的相片

這是’crust pastry’及用’crust pastry’做的lín-gò

 

Curst pastry


Apple pie


 

Koh lâi sī iōng ‘filo pastry’ choe ê lín-gò strudel

閣來是用filo pastry做的lín-gò strudel

 

filo pastry


 

apple strudel


 

圖片來源:

http://www.notyourmotherscookbook.com/favorite-all-butter-pastry-crust/

http://kidscooking.about.com/b/2009/10/01/caramel-apple-pie-recipe-2.htm

http://suppersatisfaction.blogspot.com/2010/06/strawberry-filo-baskets.html

http://slideshow.ivillage.com/food/apple_recipes_for_fall/apple_strudel_1.html

 

Í-hā sī beh iōng so͘-iû mī-hún phoê choe lín-gò phài ê châi-liāu:

以下是欲用酥油麵粉皮做lín-gò派的材料:

 

Āⁿ: (2~3 lâng-hūn) (2~3人份)

 

Chheⁿ sek ê lín-gò, 2 liap   青色的lín-gò, 2

Le-bóng chiap, poan liap   檸檬汁, 半粒

Soa-thn̂g, 2 toa-thng-sî     砂糖, 2 大湯匙

Jio̍k-kùi hún, 1 sè-thng-sî   肉桂粉, 1 細湯匙

 

Phài phoê ê châi-liāu:  派皮的材料:

 

So͘-iû mī-hún phoê (Puff pastry)  酥油麵粉皮 (puff pastry)

Soa-thn̂g, 2 toa-thng-sî  砂糖, 2大湯匙

mī-hún, 1~2 toa-thng-sî (beh sam leh toh-bīn, so͘-iû mī-hún phoê chiah boē liâm tioh leh toh-á bīn.)

麵粉, 1~2大湯匙 (欲摻leh桌面, 酥油麵粉皮才袂粘著leh桌仔面)

 

Āⁿ ê choè-hoat chin kan-tan, chí-iàu kā lín-gò soé chheng-khì, siah-phoê, theh tiàu chí, chhiat choe chi̍t-kak chi̍t-kak, chek-chhut le-bóng chiap, kā-i lâm leh lín-gò kak, ka-ji̍p soa-thn̂g, jio̍k-kùi hún, iōng tiong-hoé, kā lín-gò chú kàu chi̍t-tiám-tiám-á noa, tān-sī iah-koh-ū khoàⁿ tioh lín-gò kak ê āⁿ. Nā-sī kah-ì phang-liāu ê bī, ē-ēng ke chham poan sè-thng-sî ê nutmeg (jio̍k tāu-khò͘)

 

Nā-sī khoàⁿ thioh beh sio kàu ta khi, tioh koh ka chi̍t koa chui, iōng thng-sî-á, chi̍t kai ka-ji̍p chi̍t thng-sî

 

Āⁿ khǹg ho͘ liâng liáu-āu tioh ē-sái pau ji̍p-khì phài phoê lāi-toé. Kā so͘-iû mī-hún phoê thián-khui, seng chham chi̍t koa soa-thn̂g. Goá chit-pái iōng bô͘-á tǹg ê, só͘-í phài phoê ê toa-sè tioh sui bô͘-á ê hêng-chōng. Bō͘-á lāi-té mā-sī ài sam mī-hún, ná-bô, phài phoê ê liâm tī bô͘-á, theh boē khí-lâi.

 

Iōng bô͘-á the hó, tioh kā phài khǹg leh hang-poaⁿ, iōng 180°C, hang 20~25 hun-cheng tioh ē-sái a.

 

 

做法 簡單, 只要 kā  lín-gò 清氣, 削皮, , 一角 一角, 擠出 檸檬汁, kā leh  lín-gò , 加入 砂糖, 肉桂粉, 用中火, kā lín-gò 一點點仔 , 但是 益閣有 tioh  lín-gò . 若是 合意 芳料的 , 會用 半湯匙的肉豆蔻(nutmeg)

 

若是 看到 beh , koh , 湯匙仔, 加入 湯匙

 

khǹg 了後 tioh 會使 入去 內底. kā 酥油 麵粉 展開, 砂糖. 這擺 模仔印的, 所以 的大小 就隨模型的形狀. 模仔 內底 嘛是 麵粉, 若無, 模仔, 提袂起來.

 

模仔 印好, khǹg leh 烘盤, 180°c, 20~25 分鐘 tioh 會使

 

 


 

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