Wednesday 27 May 2015

蝴蝶酥 (Palmier)






这款小饼干, 因其外型似蝴蝶,  
而中文名则被翻译成蝴蝶酥, 很美的名字。 
之前蛮以为它是心型的, 翻查了网址的百科全书, 
方才得知其乃是蝴蝶型, 并非心型也!
关于这小饼干的外型, 有种种的说法, 
有的说其外形像elephant ears, 
因此被称为象耳朵。

蝴蝶酥是一款经典法式甜点,
脆口香甜, 含着阵阵奶油香味. 
除了最適合下午茶之外, 
也是最佳的小食之一。 
所以,在法国也被作为饭後的甜点。


采用了现成的酥皮, 即快速又没难度的小饼干,  非常深受孩子们欢迎。 原本只想做5张的千层皮, 谁知一出炉, 没两下子就被抢完了, 就连那些被烤焦的也统统都扫光了!于是, 就继续做完整包的千层皮了。 





谢谢Esther的好分享, 还得谢谢主持人的好介绍, 否则我肯定”走宝“了。  不想“走宝”的你, 就快快动手了, 保证你也会和我一样对它爱不释手! 





 【蝴蝶酥, 食谱取自Copycake Kitchen 

材料
1 包kawan的酥皮
大约半杯糖 (80-100克, 我用粗糖)
30克融化奶油


做法
1. 撒下适量粗糖在工作台上, 铺上酥皮。輕輕的以擀面棍擀成长型,让粗糖粘在酥皮底部。 
2.  抹上适量融化奶油, 再洒下适量粗糖。
3.  将一边的酥皮向內褶四份一,再将另一边也褶上。  然后再向內褶多一次到中間位置;另一邊也重复一样的步骤 (如图示)。 
4.  最后, 再将兩边复合, 结合成六褶的長条形。用手轻压, 让酥皮黏得更好,放入冰箱里冷藏30分钟。  (重复做完剩余的酥皮)
5.  以利刀切出大约1.25cm宽的长条, 排在已经铺纸的烤盘上, 兩面涂上融化奶油。将兩邊稍微分开, 撒上一些粗糖。 
6.  放入预热200度烤箱里, 烘烤12-15分钟至金黄色, 翻面再继续烘烤3-5分钟至两面金黄色, 即可。 




【Palmier, Recipe refer to Copycake Kitchen 】

Ingredients:
1 packet of frozen puff pastry (kawan brand)
half cup of raw sugar (80-100g)
30-40g melted butter

Method:
1. Sprinkle some sugar over the work surface. Lay out 1 sheet of puff pastry and place it on the sugar. Roll it with rolling pin over the pastry, to press the sugar into the pastry and let the sugar stick on to the bottom.
2. Lightly brush melted butter on the pastry and sprinkle some sugar over it.
3. Fold one edge of the pastry towards the centre (about 1/4 of the sheet), and repeat with the opposite short end. Fold over both ends again so they meet in the middle.
4. Lastly, fold the two sides together and press gently. Chill the pastry in the fridge for 30 minutes. Repeat the same to finish the remaining pastry sheets.
5. Use a sharp knife, cut in into 1.25cm thick slices and place flat on a baking sheet lined with parchment paper. Brush with melted butter and sprinkle a little more sugar over the tops. slightly split the ends. 
6. Bake at preheated oven at 200C for 12-15 minutes until golden brown. Turn over and bake for another 3-5 minutes until golden on bottom. Then transfer to a rack to cool completely.



今天的照片拍了特别多,忽然觉得相机很重, 就换了以手机拍了几张, 看的出吗? 










I'm submitting this post to the Best Recipes for Everyone May 2015 Event (Theme: My Favourite Desserts) organized by Fion of XuanHom's Mom and co-hosted by Aunty Young.


8 comments:

  1. 哦!!我喜欢!!
    这款酥酥的butterfly我好爱。我要学起来,谢谢你!

    ReplyDelete
    Replies
    1. 粉红, 做这个没有压力, 很快手也很轻松。
      还有最重要是好吃, 嘻嘻!

      Delete
  2. 今天东东东数次,木有吃的。。。终于上了哈。。这象耳朵看似可爱。。。又酥口。。。偶那么努力敲门,亲亲想必会重赏偶哈。。。。 LIKE 爆!

    ReplyDelete
  3. Hi May...I love Palmier...done mine too bit haven't post..

    ReplyDelete
  4. 哇!一片片像翩翩起舞的小蝴蝶,好漂亮也!给你多多掌声!!!!!
    也谢谢你的连接!:)

    ReplyDelete
  5. 看不出,是用手机拍的,一样很美!

    ReplyDelete
  6. 原来这个是那么容易做的哦!
    我还以为很多功,很复杂呢!
    不管了!我也要去买一包Kawan来试试。
    呵呵。。

    ReplyDelete
  7. 朋友,
    这酥饼经你这一拍,好贵气呢!
    喜欢,喜欢,超喜欢这一组的照片,很美!
    尤其是最候一张,美呆了!

    ReplyDelete

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