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覆盆子蝴蝶酥
Difficulty Level
这款产品的灵感来于对春天的印象，把起酥面做成蝴蝶的形状，加入覆盆子果酱、杏仁酱，和新鲜树莓，不管是感官还是口感都给人留下深刻印象。
Products Storage Conditions -18°C以下
Products Display Conditions 25°C
可制作12份,85克/份
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Recipe Details
Recipe Steps
主面团
1705g/份
Ingredients
Making Process
01
将所有原料倒入搅拌缸中,搅拌至完全扩展状态,面温24 ℃
02
室温发酵30min
03
拍平入冷冻冻硬,转冷藏隔夜
01
黄油开面机压软
02
第二天面团擀开,包入黄油，四折一次，三折一次,
03
最后擀至60*36,开酥机刻度为2.5格
04
用模具刻出胚体面团,镂空一片作为面，不镂空一面作为底,上下两片总共重70g，喷水黏合，整形放入28°醒发箱发酵1.5h
05
刷蛋液，挤入卡仕达和杏仁酱的混合物27g
Assembly Steps
Ingredients
Making Process
Customer Service
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