Pastry Puff | 千層酥






Ingredients | 材料 :

  • Yield: 8 numbers | 8 件

(A)
160g  Bread flour | 高根麵粉
  40g  Cake flour | 低根麵粉
    3g  Salt | 鹽
  15g  Caster sugar | 糖
  10g  Unsalted or salted butter | 無鹽或有鹽牛油
  25g  Egg | 雞蛋
    8g  Milk powder | 奶粉
    4g  Yeast | 酵母(依士)
100g  Warm water | 溫水

(B)
Fat Layer |  酥芯 (夾心) :
80g  Unsalted or salted butter, chilled | 無鹽或有鹽牛油,冷凍


Steps | 做法:




  1. 焗爐以180~200°C預熱。
  2. 參照酥皮麵糰製作至完成二次摺疊冷藏,用擀麵棍輾薄麵糰成長方形,約20cmx32cm。用刀切去四邊使有層次感及方便做形。平均切割成8件,底8cm高10cm。
  3. 短邊向自己,沿四邊1cm掃上蛋液,中間放上兩粒直徑2cm巧克力,將三份一麵糰覆蓋巧克力,繼續覆蓋,邊位用手輕按,收口向下。
  4. 造形麵糰放在已塗油的焗盤,蓋上保鮮紙,作最後發酵約40分鐘約2~2.5倍大。
  5. 麵糰上掃上蛋液。放入已預熱至180~200°C的焗爐內,烘焗約15~20分鐘至表面呈金黃色。取出放架上待涼。

  1. Preheat oven to 180~200°C.
  2. Refer Making Puff Dough until after 2 rounds of 3-fold chilling, roll dough to 20cm by 32cm rectangle. Cut 4 sides until even. Cut into 8 rectangles, 8cm base, 12cm height.
  3. With the shorter side facing you, egg glazing 4 borders by 1cm, put 2 round chocolate buttons in the middle, fold the farther side into middle covering the chocolate, continue folding the same direction. Use hands to firm up all sides. Seam at bottom. Make up the rest.
  4. Put the dough on baking tray with baking parchment, cover it with plastic wrap, for final fermentation for about 40 minutes till 2~2.5 times bigger.
  5. Gently brush the surface with egg glaze.  Bake in 180~200°C preheated oven for about 15~20 minutes. Remove from oven and cool on rack.


*Tips | 心得 :

  • 出爐後的巧克力酥可掃上朱古力溶液,巧克力味更濃厚之外,酥皮面更吸引。



Related posts | 相關食譜 :


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Sweet Potato Pastry
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Chocolate Croissant
巧克力酥


Chestnut Paste Pastry
栗子酥
Apple Pastry
蘋果酥

French Croissant
法式牛角








 
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