手工"万能千层酥皮"做法-Hand Made Puff Pastry Dough Recipe-详解整个过程及酥皮保存方法- Tips on Storage скачать в хорошем качестве

手工"万能千层酥皮"做法-Hand Made Puff Pastry Dough Recipe-详解整个过程及酥皮保存方法- Tips on Storage

详细演示手工制做【万能千层酥皮】的整个过程，从配料，和面揉面，擀黄油片，反复擀压折叠，到制成和保存，我们的经验和体会能帮到您 “用简单快捷方法制作葡式蛋挞”视频链接（Link to how to make Portuguese Egg Tarts)：   • 【千层酥皮】和【葡式蛋挞】新做法－Puff Pasty Dough & Egg Ta...   “几款简单千层酥皮小点心的制作”视频链接：   • 简单千层酥皮小点心做法－Assorted Puff Pastry Desserts ...   "详解彩虹千层螺旋酥做法和技巧"视频链接:   • 详解彩虹千层螺旋酥做法和技巧，轻松揉出手套膜不破酥，颜色排列及起层方式，紫薯蛋黄馅制...   谢谢来访。如果喜欢我的视频，请点赞，留言，欢迎订阅我的频道并开启铃铛随时接收我新上传的视频。您的支持是我做好视频的动力。 Thanks for visiting. If you like my video, please like it, leave a comment. Welcome to subscribe to my channel and turn on notification. Your support is essential to me. ＊千层酥皮配方： Cake & Pastry Flour　250克；白糖　25克；鸡蛋　１个；凉水　95毫升；无盐黄油（面皮用）30克；无盐黄油（油皮用）160克； Hand made puff pastry dough recipe (for a dough weighing 600g / 1.4lb) Cake & Pastry flour (protein content 10%): 250g / 1 1/2 cups+1Tbsp Granulated sugar: 25g / 2Tbsp Egg: 1 Cold water: 95ml Unsalted butter: 30g / 1oz (diced for lean dough) Unsalted butter: 160g / 5.6oz (for lamination)