Small House Cooking 蝸煮

做酥皮不如買新吧?
酥皮 是烘焙的入門班
酥皮分為數種 今日做的是經典酥皮
現代酥皮 都由它發展而成
Isn't it better to buy puff outside ?
making puff is an introductory course in baking
There are several types of it
Modern puff is developed from it

成品: 1件 
For 1pcs
難度:  中級 (至高級)
Difficulty: Intermediate (to Advanced)
所需時間: 半天內
Cooking Time: Half day

詳細做法請查閱YouTube:
Detail on YouTube: 
https://youtu.be/CdmvWOZdTgg

材料 Ingredients
外皮 Detrempe
500g低肋麵粉  Cake Flour
12g  鹽  Salt
190g 水 Water
150g奶油/牛油  Butter
2.5g 白醋Vinegar

內beurrage
250g 酥皮奶油/牛油Extra Dry Butter

做法 – Method:
1. 酥皮奶油/牛油壓為15*18cm 正方，放入雪櫃(冰箱)備用。 
Roll the Extra Dry Butter into 15*18cm. Rest in Fridge. 

2. 奶油/牛油先熔化。
低肋麵粉 過篩。 加入鹽、白醋、水和熔化奶油/牛油。混合。
壓為18*36 cm。
Melt the butter. 
Sift Cake Flour. Put the Salt, Vinegar, Water and melted butter in. And mix. 
Roll into 18*36cm.

3. 用外皮 包藏 酥皮奶油/牛油。
壓長為54cm，用第一次單摺疊。
放入雪櫃(冰箱)，休息15-20分鍾。
Put beurrage into the Detrempe. And cover it. 
Roll into 54 cm Long. Do the First Single Fold. 
Then Rest in Fridge for 15-20 mins

4. 重複步驟3，放入雪櫃(冰箱)，休息15-20分鍾。共4次。
Repeat Step 3. Rest in Fridge for 15-20 mins. Total 4 times. 

5. 壓為0.3cm 厚度，切磋為需要長度。
放入冰箱 (冷藏格)，將來備用。
Roll in 0.3cm thickness. Cut into the required size. 
Store in the Freezer for future use. 

完成 
Finished

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