製作食譜Ingredients (8~9pcs)
A 面团 Dough
500g 高筋面粉 Toast wheat flour
275g 淨水 Water
80g 融化的無鹽奶油 Melted unsalted butter
B 油酥 Butter
380g 無鹽奶油 Unsalted butter
40g 高筋麵粉 Toast wheat flour
C 輔料 Other
60g 細砂糖(有剩餘) Caster sugar (there is leftover)
400g 黑巧克力54.5% Dark Chocolate 54.5%
25g 純可可脂 Cocoa Butter
60g榛子碎 Chopped hazelnuts
#蝴蝶酥 #法式酥皮 #上海西点 #上海美食
Негізгі бет Тәжірибелік нұсқаулар және стиль 独家首发|纯手工超大蝴蝶酥製作方法 無鹽奶油版|Palmiers cookies / Puff Pastry Recipe上海西點第3集|艾叔的廚房筆記
Пікірлер: 62