[Eng Recipe] How to make Almond Puff Pastry (杏仁酥條)

Описание: 酥皮材料及份量:高筋粉(strong flour / bread flour / high protein flour)60g、低筋粉(cake flour / low protein flour)60g、鹽(salt)2g、無鹽牛油(unsalt butter)100g、凍水(cold water)50g
做法:將所有材料混合畧搓成糰,壓平灑少許高筋粉(手粉),對摺三下用保鮮紙包好放入雪櫃冷藏1小時(此程序做三次)。
蛋白(egg white)1隻、糖粉(icing sugar)20g、杏仁片適量(flaked almonds)、蜜糖(molasses)
2茶匙(2tsp)、水(water)1茶匙(1tsp)
蛋白加糖粉拌勻備用,蜜糖加水拌勻備用。
取出面糰按平搽上蛋白霜灑上杏仁片,放入已預熱之焗爐中,以190°c焗8-12分鐘,於出爐前2分鐘搽上蜜糖水再放回爐中焗完餘下之時間,取出放凉後才享用會更鬆脆。
PS:各焗爐之爐温有別,可自行調較。
Ingredients for pastry:
Strong flour / bread flour / high protein flour 60g, Cake flour / low protein flour 60g, Salt 2g, unsalted butter 100g , Cold water 50g
Instructions: Place all ingredients into a bowl and mixed knead together, sprinkle a little high protein on the workspace. Roll out the dough and sprinkle flour over the top any excess flour you should brush off of the flattened dough, fold the dough as shown then wrap the dough in cling film and refrigerate for 1 hour. (You will need to do this step 3 times)
Ingredients for almond topping:
1 egg white, icing sugar 20g, Flaked almonds, 2tsp Molasses, 1tsp Water
Instructions: Mix the egg whites and sugar together this will be used to cover the pastry, After 3 hours of refrigerating the dough roll out the dough (you can cut the dough into any shape you want). Spread the egg white sugar mix on top of the cut out pieces of dough, place the almond flakes on the pieces. Preheat the oven and bake for 8-10 minutes on 190°c heat, mix the molasses and water together and take the baked pastry out and spread the molasses mix on top. Bake for another 2 minutes and your done.
PS: Each oven is different temperature so adjust accordingly.