双味蝶酥

2024-08-16 06:02:25 142

双味蝶酥
前几天做了一款香草蝴蝶酥,一致的好评哦。于是有人提出还想吃,我今天就玩了一个花样,做了一款双味的蝴蝶酥,造型还是那么美,味儿却更加的棒了哦。
烘焙就这样子,看着我们将面粉,将清水等食材变成美点时,心中的那一份喜悦是不能用文字来描述的。在烘焙路上我们只能学习再学习,参考再参考,再结合自己的喜好,开来幸福又甜蜜的烘焙之旅。

Details of ingredients

  • 面粉250克
  • 黄油40克
  • 清水120克
  • 片状黄油180克

Technique

  • 难度简单
  • 工艺
  • 口味甜味
  • 时间三小时

Steps to make 双味蝶酥

  • 1.备如图所用材料。
  • 2.将清水,块状黄油,面粉,细盐,拌至在一起。
  • 3.先拌至均匀裹上干粉。
  • 4.再将面团转至在保鲜袋里。揉至光滑后,微醒一下备用。
  • 5.分一半的面粉,在里面加入可可粉。
  • 6.揉至融合,这个真是有点费时,再怎么揉还是这样子大理花纹状。不过成品告诉我,这不影响口感及造型。
  • 7.将片状黄油放至在上面。
  • 8.折叠好后,口向下摆放。
  • 9.压折压折重复四次。
  • 10.同时也将原味的面团这样子揉入片状黄油,将揉好的面团叠好,微醒发一下。
  • 11.再压至成面皮备用。
  • 12.在表面洒上适量白砂糖及香草精提味。
  • 13.再二边折卷好后,放冰箱冷冻至硬备用。
  • 14.将面团改刀,摆盘,再洒上适量白砂糖。
  • 15.入烤箱185度,烤制25分钟即可。
  • 16.这样子一份双味蝶酥就完成了。
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