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🥰️
Press the stars to rate this recipe
Print Recipe Pinterest Email FacebookServings: 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
For air fryer, use 200°C/392°F to bake for 8－10 minutes
For air fryer, use 200°C/392°F to bake for 8－10 minutes