.成品: 10 個 (35cm高 X 10cm)For 10pcs (35cm tall x 10 cm) 難度: 高中級Difficulty: Intermediate to Advance.所需時間: 2天Cooking Time: 2-3 Days.材料 Ingredients 187g 高筋麵粉Bread Flour187g低筋麵粉 Cake flour 7.5g 快速酵母instant yeast7.5g鹽salt33g 糖sugar150g 牛奶 Whole Milk68g清水water 25g奶油/牛油 (室溫) soft butter.200g 84%(脂肪)奶油/牛油 Extra dry butter.做法 – Methods:.1. 制作外皮: (目標溫度: 48'C)所有乾性材料混合，加入水和牛奶。慢速3分鍾, 直到材料完全混合。轉: 中速 8-15分鍾, 直到看到 "窗口"。蓋上保鮮紙, 室內發酵，直至1倍大。或 室內發酵15-30分鍾。麵團開始膨漲後, 放入冰箱(雪櫃)低溫發酵24小時。For Dough: (Target Temperature: 48'C)Mix all the dry ingredients together. Add the milk and water. Low speed for 3mins, until all the ingredients togetherTurn Med speed for 8-15mins, until Full gluten development in the "Windowpane" test. Cover with the cling wrap, at room temperature until double size Or room temperature for 15-30mins, until it starts to grow up. Store in the fridge for 1ays.第二天 Day 2: 2. 酥皮奶油/牛油 為18X16cm。 Roll the Extra dry butter into 18x16cm..3. 外皮壓成長方形 (大約為38x16cm)。把酥皮奶油/牛油包起。推為76X16cm。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分鐘。Roll the dough into 38x16cm. Put the butter in and cover. Roll it into 76x16cm. Do the first Double Fold. Rest in Fridge for 30min. .4. 麵團由雪櫃(冰箱)取出，把推為57X16cm。進行第二次單向摺疊。 放入雪櫃(冰箱)，休息30分鍾。Take the dough from the fridge. Roll into 57*16cm. Do the Second Single Fold. Rest in Fridge for 30 mins.5. 壓為38cm(高)，0.3-0.5cm厚度。放入雪櫃(冰箱)，休息1-2小時。Roll into 38cm (tall) 0.3-0.5cm Thick. Rest in Fridge for 1-2 hours. .6. 切為38(高) X 10cm (底)，去除多餘手粉。緊緊卷起。發酵大約3-6小時。(溫度為25-26’C和80-85%濕度)Cut it into 35cm (High) and 10cm (Base) Triangle. Remove any extra hand flour. Roll it tightly. Fermentation about 3-6 hours. (25-26’C and 80-85% Humidity)。.7. 搽上蛋液。焗爐 180-190’C 15-20分鐘。Egg wash and bake 180-190'C 15-20min. .完成 Finished.參考影片Related Video:1. 甜品篇｜烘焙必學課 經典酥皮 全人手 (Eng Sub) - Classic Puff Handmadehttps://youtu.be/CdmvWOZdTgg--------------------------------------------- .
