酥皮泡芙
描述
酥酥脆脆的泡芙~大人小孩都喜歡><
搭上冰涼的卡士達內餡~
一個接著一個真好吃><
熱量
食材
步驟
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![[內餡]鮮奶加糖煮到冒煙,蛋黃打散](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
內餡鮮奶加糖煮到冒煙,蛋黃打散
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內餡慢慢將牛奶加入蛋黃中攪勻
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內餡篩玉米粉再次加熱到濃稠狀,放涼備用即可(放涼後也可以拌入鮮奶油喔)
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酥皮奶油加糖打成乳霜狀
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酥皮篩入麵粉拌勻成團
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酥皮放入保鮮膜中捲成圓柱狀備用
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泡芙殼粉類先過篩
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泡芙殼奶油.牛奶+水.鹽放入鍋中煮"滾" (這個步驟很重要,是泡芙蓬起來的關鍵!!是煮滾不適煮到融化喔!!)
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泡芙殼離火,粉類一口氣倒入攪勻,若問度不夠再開火煮到麵團黏粘的(會有一層薄薄的皮黏住鍋底)
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泡芙殼蛋打散,邊攪拌邊加,慢慢加入,直到木匙上呈現三角形的低落狀即可(要慢慢一點一點加,才不會不小心用太稀)
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泡芙殼裝入擠花袋中,擠成約3公分大小的圓形,酥皮切小片,蓋上酥皮,
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泡芙殼上面在刷上一層清水,200度考30分鐘即可
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放涼後再將內線擠入即可食用^^
![[內餡]鮮奶加糖煮到冒煙,蛋黃打散](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F168190%2F500abfb67827b1fc.jpg&width=800)
![[內餡]慢慢將牛奶加入蛋黃中攪勻](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F168194%2Fd34864913dcf6e4f.jpg&width=800)
![[內餡]篩玉米粉再次加熱到濃稠狀,放涼備用即可(放涼後也可以拌入鮮奶油喔)](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F168196%2Fd34864913dcf6e4f.jpg&width=800)
![[酥皮]奶油加糖打成乳霜狀](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F168197%2Fecdd81f7e9938dc3.jpg&width=800)
![[酥皮]放入保鮮膜中捲成圓柱狀備用](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F168204%2F476db097b3be418b.jpg&width=800)
![[泡芙殼]粉類先過篩](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F168209%2Ff9367264217bc641.jpg&width=800)
![[泡芙殼]奶油.牛奶+水.鹽放入鍋中煮"滾"
(這個步驟很重要,是泡芙蓬起來的關鍵!!是煮滾不適煮到融化喔!!)](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F168220%2F9d8e327d1015d72d.jpg&width=800)
![[泡芙殼]離火,粉類一口氣倒入攪勻,若問度不夠再開火煮到麵團黏粘的(會有一層薄薄的皮黏住鍋底)](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F168223%2Fd34864913dcf6e4f.jpg&width=800)
![[泡芙殼]蛋打散,邊攪拌邊加,慢慢加入,直到木匙上呈現三角形的低落狀即可(要慢慢一點一點加,才不會不小心用太稀)](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F168225%2F075845f245cfc071.jpg&width=800)
![[泡芙殼]裝入擠花袋中,擠成約3公分大小的圓形,酥皮切小片,蓋上酥皮,](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F168228%2Fb3b8811e3cae6713.jpg&width=800)
![[泡芙殼]上面在刷上一層清水,200度考30分鐘即可](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F168229%2Ffeba76b9ac7ddb57.jpg&width=800)
小撇步
外殼的牛奶跟水的比例,牛奶越多越軟,水越多越硬,總之加起來100ml就行了,也可以全部都用水或牛奶,全看個人喜好^^
麵粉的部分我用一半高筋一半低筋,如果想要錯一點也可以全部低筋,但可能比較沒那麼蓬鬆
攪麵糊的時候蛋最好是用室溫的,並且動作要迅速,才能保持麵糊的溫度
