Рет қаралды 70,425
更正:影片中油皮配方寫成砂糖是錯誤的,應該是糖粉60g。
只用 All purpose中筋麵粉竟然可以達到這樣的酥感和層次!
秘訣是什麼?折法和溫度是關鍵!
蛋黃酥材料
油皮部分/約18克一個,共可做35個
中筋麵粉300克
無水奶油130克
糖粉60克
冰水140克
鹽2g
油酥部分/約20克一個,共可做35個
中筋麵粉445克
玉米粉30克
無水奶油230克
注:影片中的克數有錯誤、以上面的克數為正確。
烤溫四400℉( 200 ℃)3分鐘
然後降到350℉( 180 ℃)再烤20分
Only using All purpose flour can achieve such a crisp texture and level!
What is the secret? Folding method and temperature are the key!
Egg Yolk Material
Oil skin part / about 18 grams each, a total of 35 can be made
300g all-purpose flour
130g anhydrous butter
60g powdered sugar
140 grams of ice water
Salt 2g
Shortbread part / about 20 grams each, a total of 35 can be made
450 g all-purpose flour
30 grams corn flour
225g anhydrous butter
Bake at 400°F (200°C) for 3 minutes
Then reduce to 350°F (180°C) and bake for another 20 minutes