Puff Dough | 酥皮麵糰


千層酥皮可用於酥皮濃湯、葡式蛋撻、各種甜派和鹹派等!
Puff pastry can be used for soup, pastel de nata, a variety of sweet and savory pies!





Ingredients | 材料 :
  • Yield: 1 portion | 1 份 (good for 8 croissants | 可做8個牛角酥)
(A) Puff Dough ingredients | 酥皮麵糰材料 :
160g  Bread flour | 高根麵粉 (麵包粉)
  40g  Cake flour | 低根麵粉
    3g  Salt | 鹽
  15g  Caster Sugar | 砂糖
  10g  Unsalted butter | 無鹽牛油
  25g  Egg | 雞蛋
    8g  Milk powder | 奶粉
    3g  Yeast | 酵母 (依士)
100g  Warm water | 溫水

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


Steps | 做法 :



Dough fermentation | 麵糰發酵 : 
  1. 依士加入溫水,輕拌勻。
  2. 其他(A)材料放入攪拌盆,加入依士水, 用手將所有材料搓勻(搓揉麵糰時不需太大筋性,折三折時比較容易)。用保鮮紙包好放暖地方發酵約45分鐘至2.5~3倍大。
  3. 桌上撒少許高根粉,倒出麵糰壓扁。用保鮮紙包好,放冰格冷藏約30分鐘至容易包入酥芯牛油的狀態。
  4. 從雪櫃取出(B)牛油夾,用擀麵棍平均輕壓至0.5cm厚的長方,約9cmx14cm。
  5. 從冰格取出麵糰,用擀麵棍平均輾大成長方形,約牛油的二倍大。牛油放在麵糰的一端,將麵糰的另一端覆蓋牛油,用手將麵糰的三邊開口位收口。
  6. 在已包上牛油的麵糰前後面撒少許高根粉,用擀麵棍平均用力輾壓令牛油和麵糰黏在一起,平均輾壓成約20cmx32cm的長方形。長邊向自己,將三分一的的麵糰摺向中央,再把另一端摺疊其上,形成三層效果(折三折)。
  7. 麵糰旋轉90度(開邊位向自己),重覆(6)的步驟一次。用保鮮紙包起,放回雪櫃冷藏30分鐘以上(這是第一次摺疊冷藏步驟)。
  8. 重複以上(6)及(7)步驟1次(合共2次摺疊冷藏步驟)。等於 ~ 3 x 3 x 3 x 3 = 81層酥皮 !
  9. 30分鐘後取出麵糰,用擀麵棍平均輾薄至大概 24cm x 44cm (10in x 18in) 的長方形,切出所需做形。

  1. Dissolve yeast in warm water.
  2. Put (A) ingredients inside a bowl, add yeast water. Knead dough ingredients to soft, smooth dough.  Wrap with plastic wrap.  Let rise for about 45 minutes till 2.5~3 times bigger.
  3. Sprinkle little flour on counter, pat flat the dough. Wrap and chill in freezer for about 30 minutes until it's ready to put in the fat layer.
  4. Roll out (B) butter to a rectangle, 9cmx14cm, 0.5cm thick.
  5. Roll out the dough to a rectangular shape, double the size of butter.  Put butter on one side and wrap it like a little parcel. Use hands to seal 3 sides up.
  6. Sprinkle flour on both sides of dough, use rolling pin to press on one side evenly and roll out smoothly. Do the same on the other side. In this way, the butter inside will be intact with the dough.  Roll out to a rectangle by about 20cmx32cm. Fold in thirds. 
  7. With the opening side facing you, roll, same as step (6). Wrap and chill for 30 minutes (steps (6) and (7) forms first round of "3-fold chilling").
  8. Repeat steps (6) and (7) one more time (so total two rounds of "3-fold chilling"). Total layers ~ 3 x 3 x 3 x 3 = 81 puff layers!
  9. After 30 minutes, take out the dough, roll out evenly to 24cm x 44cm (10in x 18in), cut and shape to suit.

Tips / 心得 :
  • 酥心用的牛油不要太軟,否則容易出現滲油的現象。
  • 搓揉時,麵糰出現軟化,宜放冰箱中雪藏片刻待變硬一點,再次摺疊。
  • 搓揉麵糰時不需太大筋性,折三折時比較容易。
  • 冷藏時間需視乎麵糰與牛油的軟硬程度而定。
  • 存放: 撒些低根粉捲起或放一張烘培紙捲起冷藏保存,放冷凍可保存三個月。若做蛋撻可以放在烘培器中直接冷凍保存,用時稍微退冰就可使用了。

  • Don't let the butter for the fat layer melt overly; else, oil diffuses and multi-layer may deflate.
  • Dough may be softened during kneading process. Need to chill it in a refrigerator for a while until it becomes slightly tough.
  • Do not knead too long so the dough is easier to do the folding.
  • Chilling time depends on the toughness of the dough and butter.
  • Storage: Sprinkle some cake flour and roll the puff sheet up or roll it into a baking sheet then keep refrigerated. Frozen ones can be kept up to 3 months.  If putting the puff sheet on the egg tart mold and store refrigerated, defrost it and can be used easily.


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