蝴蝶酥
描述
外酥里嫩的蝴蝶酥人见人爱,它不是特别甜但特别好吃,再裹上巧克力和砂糖简直让你爱吃的停不下来。为家人或朋友做一次吧,你会惊喜的发现原来如此简单。 Light, crunchy on the outside and soft in the middle these puff pastry butterfly cookies are a real treat. They’re not to sweet, infact, they taste just right, with a coating of chocolate and a sprinkle of sugar they are irresistable. Make them for your family, you will be suprised how easy they are.
用料
高筋粉 1500g
低筋粉 1000g
±1200
20g
黄油 300
步骤
1, 面团筋度搅拌至充分扩展
2, 取2000g面团,包片状马麒麟,折叠,四折三次。每折完一次放入冷冻30分钟后,继续折叠
3, 折叠完成后,压成厚0.5cm的片状,切成宽30cm
4, 两面撒白砂糖,折叠起来,放入冰箱冷冻
5, 冻硬后切成0.4cm的片状,摆盘
6, 进炉 参考温度:200/170 参考时间:13分钟
小提示
蝴蝶酥烤到上色后,翻面继续烤