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杏仁酥条最正宗的做法怎么做杏仁酥条好吃

时间：2022-10-15 21:58:20

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杏仁酥条最正宗的做法怎么做杏仁酥条好吃

杏仁酥条如何做,杏仁酥条的家常做法，杏仁酥条做法教程图解，勤奋的Ricky22通过文字图片为您详细介绍杏仁酥条怎么做好吃，杏仁酥条最新、最全的食谱。大家先看看他的步骤吧,1，裹入用黄油外面裹上保鲜膜，2，擀成正方形薄片，3，原料中的材料除黄油外揉光滑，再加入黄油揉至出膜，4，然后将面团擀成正方形片，5，并将裹入用黄油放在面片上，

1杏仁拿破仑酥

1）砂糖和蛋黄混合，用手动打蛋器搅打3、4分钟至砂糖完全融化、蛋液颜色变白，然后加入玉米粉20克混合均匀；

2）将1/2根香草棒用小刀纵向刨开，刮出香草籽倒入牛奶锅中，香草棒也一起放入牛奶中，小火煮开后立即关火。捞出香草棒，稍晾一两分钟。然后缓慢倒入蛋黄液中，边倒边搅拌均匀；

3）搅拌均匀的牛奶蛋液从新倒入锅中，小火加热，边加热边不停搅拌，大约2分钟后变浓稠如浆糊状即可关火，晾凉后备用；

4）将从冰箱取出的千层酥面团擀开，擀成厚度为0.3CM的长方型面片。用刀裁切掉不平整的边缘进行整型。用叉子在表面均匀的扎上小孔，以防烤时起鼓。整形好的面片放入冰箱冷冻20分钟以上，防止烤时收缩，烤前面皮上刷蛋液。

5）烤箱预热200度，放中上层，烤10－15分钟至表面金黄即可。

6）酥皮烤好晾凉，切成10*20cm长方形，每层铺蛋黄酱（罐头黄桃切小块加入蛋黄酱），共三层。剩余的清酥坯捣碎混合剩余的蛋黄酱涂在周围，再沾上烤熟的杏仁片，表面用可可粉和糖粉装饰，食用时可再切小块。

Napoleon Pastry

(makes one 10cm * 20cm Napoleon pastry)

Ingredients：

Milk： 250g

Caster sugar： 50g

Egg yolk： 3

Cornflour： 20g

Vanila stick： 1/2

Canned peach in syrup： 3 pieces

Pastry dough： 1 serving

Cocoa powder： a little

Icing sugar： a little

Almond flake： 30g

Whole egg or eggwhite： a little

Directions：

1)Combine then whisk the egg yolks and caster sugar for 3-4 minutes until the sugar is fully melted and the mixed liquid turns to white， then add in 20g cornflour and mix well;

2)Pour the milk into a little saucepan. Vertically cut the vanilla stick， pick out the vanilla seeds and add into the saucepan， also add the vanilla stick in. Heat this saucepan over small-heat;

Take away the saucepan from the heat when the milk is just boiling， pick out the vanilla stick and cool the milk for 1-2 minutes;

Then slowly pour and stir this milk into the whisked liquid egg yolk(made in step 1);

3)Pour the mixed yolk-milk into the saucepan once again， then heat over samll-heat and keep on stiring;

After about 2 minutes， when the liquid turns to be thicker starchiness then turn off the heat and cool this thicker yolk-milk;

4)Take out the pastry dough from the fridge， roll out into a rectangled piece with the thickness of 0.3cm， trim the edge. Use a fork， evenly make some little holes on the doughpiece surface so that it won be convex when baking;

Put the dough piece back to the fridge， freeze for more than 20 minutes (also could prevent to be convex when baking). Before baking， brush some whisked egg on the dough piece surface;

5)Pre-heat the oven to 200C， put the ready dough piece into the higher-medium shelf， bake for 15-20 minutes until golden;

6)Cool the baked pastry then cut into 10*20cm rectangled pieces;

Spread the peach-mayo(chopped canned peach mix with mayo) on each piece layer by layer (total 3 pieces (layers) for one Napoleon pastry);

Crush the rest pastry， mix with the rest peach-mayo and then spread this mix around the the layered pastry， and stick on some baked almond flakes;

Finally， dust some cocoa powder and icing sugar on the pastrys surface for decoration;

And before serving， you can further cut this ready Napoleon pastry into smaller pieces if you need. Finish

2杏仁瓦片酥

1牛油事先溶化待凉。蛋白和幼糖拌均，加入以溶化的牛油液拌均。

2面粉倒入搅均最后是杏仁片也加入拌均即可。

3烤盘涂一层薄油，拿一小撮拌好的杏仁糊放在烤盘上需薄薄一层且杏仁片不能从叠在一起（那样在烘烤时才能均匀上色，口感也好）。可准备一碗水，手沾些水才能把杏仁糊弄摆好

4以上下180烤至金黄色即可。

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