苹果蛋糕的做法
作者：约翰饭特稀
家里种了3亩苹果，每年除了卖掉一些之外，还要留上十几袋子自己吃，可几乎没有一年吃完过，到最后好多都坏掉了。为了尽可能的少浪费，家里也是变着花样吃苹果，蒸、苹果干、苹果酱等等。
今年媳妇说剩的不是很多就做成司康吧！自己留上一些，再装上几盒送朋友。不过说实话做一些自己吃还行，要送人的话黄油都要用好几盒，感觉不太划算，比再外面买花费还高。做法分享给大家，有兴趣的可以试试！
【苹果司康】
所需食材：苹果丁150克、黄油20克、白糖15克、低筋面粉200克、白糖35克、泡打粉5克、黄油50克、牛奶50-70克、巴旦木片
烤箱温度：180度预热10分钟，180度烤20分钟
第一步：准备一个小苹果洗净去皮，然后切成小丁待用，总重量大概150-170克左右。
第二步：苹果丁放入锅中，加入黄油20克、白砂糖15克。
第三步：开小火炒到苹果水分变少，并且呈半透明状盛出晾凉待用。
第四步：大容器中加入低筋面粉200克、泡打粉5克、糖35克、黄油50克。
第五步：用手揉搓至黄油散开，大概就像下图这样。（一定要揉匀揉散）
第六步：将晾凉的苹果丁倒入面粉中拌匀，然后分次加入50-70克牛奶拌匀。
第七步：将其揉到不黏手的状态，如果干就再加牛奶。
第八步：揉好的面团放到烘焙纸上，上面再盖上一层，先按压几下再擀成厚度3厘米左右的饼。
第九步：用模具将其弄成小圆饼放入烤盘，同时烤箱开始预热，180度10分钟即可。
第十步：刷上一层蛋黄液，放上巴达木片，送进烤箱180度烤20-30分钟即可。
烘焙细节
苹果用量增加其它食材用量也要增加；炒苹果炒到水分稍微少点就行，透明度只能作为参考；黄油用常温的就行，放入低筋粉里以后要尽量揉搓均匀，差不多就是那种小颗粒状；牛奶分次加入，干了就多放点，如果觉得面团黏手可以加一点低筋粉。
面团揉到不黏手的状态再擀，同时要上下盖上烘焙纸，目的是为了防粘；每次用模具弄完肯定会剩一些边角料，再次将其揉成团，然后擀成饼再用模具处理，反复操作直到面饼所剩不多；面饼不能太薄否则影响成品口感和样子，建议3厘米左右。
烤箱180度只能作为参考，每个烤箱品牌不同温度也会有所差异，170-200之间参考，时间20-30分钟参考；蛋液用的是蛋黄液，就是没有蛋清；巴达木片也叫扁桃仁片，别用普通杏仁片，不好吃。
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