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5 views • December 21, 2022

蝴蝶酥做法

蝴蝶酥是一款源自二十世紀早期歐洲的經典西式點心,也是我最愛的西餅。從小到大,只要收到西式喜餅,打開後,我一定先找蝴蝶酥來吃。這裡分享的「裹油法」雖然比較複雜,但製作出來的蝴蝶酥層次會比較勻稱、漂亮,口感也較好。蝴蝶酥的麵團需在室溫 25℃ 以下操作,若天氣太熱,要記得開冷氣。除了蝴蝶酥以外,此麵團也可用作酥皮濃湯的酥皮,或者用來製作葡式蛋塔或各種酥脆餅乾哦。 時間軸 00:00 前言 00:38 麵團製作 02:38 準備裹入油 04:04 擀捲 09:21 整形 11:27 進烤箱 12:07 成果展示 12:46 食材表 原音重現版影片 (ASMR) https://youtu.be/3yJcDZvy91c (無旁白、無配樂,舒壓又療癒,極適合睡前放鬆) 更多西點做法影片 https://youtube.com/playlist?list=PLXvR9JBcPulkBPcHWxgcFw-HrRSJ8s8z_ #裹油法 #酥皮 #可開啟字幕 想免費獲得更多美食食譜,現在就訂閱並開啟小鈴鐺。有任何問題,歡迎在底下留言。支持我,請按「讚」、「分享」、「超級感謝」。 美食二三事 https://cooking23s.blogspot.com 追蹤最新消息 ➞ YouTube https://youtube.com/c/Cooking23s ➞ IG https://www.instagram.com/cooking23s ➞ FB https://www.facebook.com/cooking23s Easy Lemon 30 Second by Kevin MacLeod is licensed under a Creative Commons Attribution licence (https://creativecommons.org/licenses/by/4.0/) Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1200078 Artist: http://incompetech.com/
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