French Palmiers 蝴蝶酥
Who love these cute little butterfly pastries? It called Palmiers or elephant ears, butterfly shape look so adorable. It is by far one of the most easiest and foolproof baking treats. It is so nice to look at and great with a cup of tea!
I use the store-bought puff pastry, yes I know, is not homemade. For puff pastry, it is a very tricky to make, especially when you make it in summer. It is time consuming and surprisingly for me, it is more expensive to make it by myself. So, life is short! I like to spend less time and get the good or better result, win -win!
外形可愛又美味的蝴蝶酥，非常酥脆，一口接一口！在家做其實是超簡單，用的是急凍酥皮 ，方便快捷！當然你也可以自製酥皮，但因需要長時間及精神，加上買的比自己做的酥皮更經濟實惠。
只要小心摺好形狀，再焗便可，絕對是新手烘焙的不敗食譜，充滿成功感！作下午茶茶點超美味，大人小朋友都鐘意！
Defrosted and roll out the puff pastry, about 24cm x 24cm square. Sprinkle the sugar on top of one baking parchment , then place a puff pastry on top of it, press hard.
Then brush the melted butter on top of the pastry, sprinkle more sugar on top. Use your hand to press it and make sure it sticked.
Then fold each long end towards the middle, fold it tightly. To hold the shape, you can wrap it with clingfilm and chill in fridge for 20 minutes. Slice it into about 18 pieces, place on parchment paper, 2 inches apart. Bake in preheated oven at 180C for about 15 to 20 minutes, or until golden. Transfer to a wire rack and cool completely.
將急凍酥皮從冰箱拿出，解凍後擀成24×24CM的正方形。急凍酥皮可在大型超市或烘焙材料店買到。有一大塊方形，或一磚，要自己擀開的。
在一張烘焙紙上灑上糖，放上酥皮 用手壓一壓。在酥皮表面塗一層牛油，在上面再灑上糖。
將右面的酥皮向內摺1/4， 然後再摺1/4。左面酥皮也同樣摺，然後兩面對摺。將酥皮切件，約1 cm厚（我切了18件）
將蝴蝶酥放在烘焙紙上，之間要留有空間，像Y字型。可在上面再塗少許溶化牛油，再灑點糖，放入已預熱180度焗爐，焗約20分鐘至表面金黃色。（在最後五分鐘時，反轉蝴蝶酥，再焗另一面）
- 1 puff pastry
- 50 gram sugar
- 30 gram melted butter
- 1 塊 急凍酥皮
- 50 克 砂糖
- 30 克 溶化牛油
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Defrosted and roll out the puff pastry, about 24cm x 24cm square. Sprinkle the sugar on top of one baking parchment , then place a puff pastry on top of it, press hard.
-
Then brush the melted butter on top of the pastry, sprinkle more sugar on top. Use your hand to press it and make sure it sticked.
-
Then fold each long end towards the middle, fold it tightly. To hold the shape, you can wrap it with clingfilm and chill in fridge for 20 minutes. Slice it into about 18 pieces, place on parchment paper, 2 inches apart. Bake in preheated oven at 180C for about 15 to 20 minutes, or until golden. Transfer to a wire rack and cool completely.
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