威廉安格斯第三十課:酥皮製作，香腸捲酥，蝴蝶酥，草莓奶油千層酥

我的廚房實作:

今天廚房實作三個半小時內

就花了兩個小時在做酥皮!!!!

為了不讓整個廚房的溫度升高

我們要到最後一刻才能開烤箱  以避免麵糰中的奶油融化

麵皮對折，冰15分鐘，這樣的步驟要重複五次後

才能呈現酥皮的效果

太有趣了~麵粉可以玩成這樣子~

Puff Pastry 酥皮製作

Ingredients:

·         200ml Water(cold),350g butter, 500g flour, 4g salt,10ml vinegar

Method:

·         Rub 50g of butter into 450g of flour and 4g salt

·         Add water and vinegar to form a dough, knead well until elastic

·         Cover with plastic wrap and rest for 30 mins on bench

·         Work the 300g butter and 50g flour, make it more pliable by conditioning with a French pin

·         Form the fat into a square

·         Cut a cross in the dough, roll out the points keeping the centre of the dough at least double the thickness then and add the prepared butter, fold in the four points

·         Next roll out and make a single turn, let ret

·         Now make 2 more single turns then let rest for another 30 minutes

·         Finally give the dough another 2 single turns and allow to rest 20 mins before using as needed

Sausage Rolls 香腸捲酥

Ingredients:

·         Puff pastry, 150g sausage mince ,10g butter, 20g onions diced, 1 clove garlic crushed, 30g mushrooms chopped, 5g parsley chopped, 100g dried breadcrumb, 100ml warm water, salt, pepper

Method:

·         Mix breadcrumbs and water to a paste, allow bread to adsorb the water

·         In butter sweat onions, garlic and mushrooms until glassy and slightly dried out(let cool)

·         In a bowl combine sausage mince, mushroom mix and bread mix with parsley and seasoning

·         Rollout puff pastry about 3 mm thick to a 30*15cm sheet

·         Pipe meat mixture in a stright line the length of the sheet just of centre, using a 3 cm nizzle

·         Lightly egg wash the edge of the pastry, fold in half and crease the joining edge

·         Decorate the top bu lightly scoring, egg wash or seeds

·         Cut into desired length

·         Place on grease trays and bake at 200 degree until golden brown

Palmiers 蝴蝶酥

Ingredients:

·          250g puff pastry, sugar

Method:

·         sprinkle some course A1 sugar on a clean bench

·         Place the pastry onto the sugar then sprinkle more sugar on top of the pastry

·         The sugar will act the same as flour, it will stop the pastry from sticking to the bench

Mille Feuille with cream and strawberry 草莓奶油千層酥

Ingredients:

·          150g cream, 20g sugar, trace vanilla essence, 2 strawberry slice thinly

Method:

·         Roll out a sheet off puff pastry on lots of sugar to about 1 mm thickness for virgin puff pastry or 2 mm for puff pastry off cuts

·         Cut 6 cm discs, docking and bake sugar side up on lightly grease tray 210 degree until caramelised

·         Remove to cool

·         Whip cream with a little sugar and vanilla (Chantilly cream香緹鮮奶油)

·         Spread a good helping onto a disc and top with hulled, halved strawberry

·         Place a sencind disc on top and repeat the process

·         Top with another disc and use a little garnish on the side of the tower