Butterfly palmier

Butterfly palmier

酥皮要我自己整,我暫時唔會考慮,因為之前學過,用的時間較多,我咁懶,暫時我不想挑戰😌
超市買的酥皮,可以話簡單方便得多,但唔好買錯👀,香港好多網友都買咗印度薄餅同酥皮,唔得❌,唔同的,亦有人買咗phillo sheet,千層皮,也是不可以❌,要買,就要買Pastry puff,最好買已經壓成一張張的,否則一大舊磚頭咁,自己要壓薄,但壓得唔好,又會酥不起❌
蝴蝶酥,其實好多人做過,網上好多食譜,我今次都係一個傳統簡單做法去做,無什麼特別位要大家留意,做開酥皮甜品一定唔會有問題😁今次我要玩做型,有人見到有蝴蝶造型蝴蝶酥好靚😍,我膽粗粗試下,又被我整到喎,整得到就當然要和大家分享🥳️
我自己好鍾意呢款蝴蝶酥,蝴蝶造型夠晒靚,味道又好,不過唔好整太多,放咗1日已經開始唔脆,食幾多,焗幾多最好🥰️
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Prep Time10 minutes
Cook Time15 minutes
Course: Dessert
Cuisine: Western
Calories(per serving): 150
Servings: 8 pcs

Equipment

  • Oven

Ingredients
 

  • 1 sheet puff pastry (fig1 / 30cm X 25 cm)
  • 20 g soften butter (fig2)
  • 2 tbsp syrup (fig3 / any kind of syrup)

Filling

  • 2 tsp sugar
  • 2 tsp brown sugar
  • 1 tsp cinnamon powder (fig4)

egg wash

  • 20 g egg yolk
  • 1 tsp water

Instructions
 

  • Coat puff pastry with butter. Sprinkle the filling evenly. Press lightly by hand
  • Separate the puff pastry on the left and right sides (don't cut it), fold each side twice toward center. Fold them together.
  • Cut the puff pastry about every 1cm. Cut open each pieces in half (don't cut it completely)
  • Bend the each pieces into two equal sides. Top with the egg wash. Preheat the oven at 220°C/425°F
  • Put it in the oven, and bake at 200°C/390°F for 10-14 minutes

Notes

Ingredients - Click to enlarge the image
食材圖片
For air fryer, use 200°C/392°F to bake for 8-10 minutes
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Keywords air fry, air fryer, baking, cinnamon, dessert, easy recipe, puff pastry, 氣炸, 焗爐, 甜品, 簡單食譜, 肉桂, 蝴蝶酥, 酥皮


5 from 1 vote (1 rating without comment)
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