酥皮世界有千千萬萬種不要以為只有一隻上年我們說了反轉酥皮今次說的酥皮 難度會更大There are thousands of kinds of puffs in the worldDon't think this is only oneLast year we talked about CLASSIC PUFFThis year I’m talking another puff with higher technique 成品: 4件For 4pcs難度: 進階級Difficulty: Advanced所需時間: 半天內Cooking Time: Half day 詳細做法請查閱YouTube:Detail on YouTube: https://youtu.be/gFtp2YYfIlg 材料 Ingredients油皮 Detrempe300g低肋麵粉 Cake Flour700g 82%(脂肪)奶油/牛油 (室溫) 82% Fat Butter (Room temp) 內皮 beurrage700g低肋麵粉 Cake Flour300g奶油/牛油 Butter20g 鹽 Salt200-250g 清水 Water 做法 – Method:1. 先制作油皮部份奶油/牛油和低肋麵粉混合，壓成正方或。放入雪櫃(冰櫃)，休息30分鐘。Make the Detrempe Dough first.Mix the Butter and cake flour together. Press into square or rectangle.Rest in Fridge for 30min. 2. 制作內皮部份低肋麵粉加入鹽，和奶油/牛油混合成沙粒狀。慢慢加入清水，混合成團便可。壓成正方或長方形。(尺寸和油皮木相同，大約為20*2cm)放入雪櫃(冰箱)，休息30分鐘。Make the beurrage dough.Mix the flour, salt and butter into sandy. Slowly add the water in. Mix into a dough. (Don’t overmix)Rest in Fridge for 30min. 3. 油皮從雪櫃(冰箱)取出，壓為40*20 長方形。 放入雪櫃(冰箱)，休息30分鐘。 Roll the Detremp dough into 40*20cm. Put the beurrage dough inside.Rest in Fridge for 30min. 4. 灑上手粉。把酥皮壓為80*20 長方形。兩邊摺向中間。然后再對摺。完成第一次雙摺疊。放入雪櫃(冰箱)，休息30分鍾。Roll into 80*20cm. Put the both side into middle. And again.Do the First Double Fold.Rest in Fridge for 30 mins 4. 重複步驟4，放入雪櫃(冰箱)，每次休息30分鍾。共4次。Repeat Step 4.Rest in Fridge for 15-20 mins each times. Total 4 times. 5. 壓為0.3-0.5cm厚度，切磋為需要長度。放入冰箱 (冷藏格)，將來備用。Roll in 0.3-0.5cm thickness. Cut into the required size.Store in the Freezer for future use. 完成Finished 參考影片: Related Video1. 甜品篇｜烘焙必學課 經典酥皮 全人手 (Eng Sub) Classic Puff Handmadehttps://youtu.be/CdmvWOZdTgg
