美食二三事　Cooking23s

蝴蝶酥是一款源自二十世紀早期歐洲的經典西式點心，也是我最愛的西餅。從小到大，只要收到西式喜餅，打開後，我一定先找蝴蝶酥來吃。這裡分享的「裹油法」雖然比較複雜，但製作出來的蝴蝶酥層次會比較勻稱、漂亮，口感也較好。除了蝴蝶酥以外，此麵團也可用作酥皮濃湯的酥皮，或者用來製作葡式蛋塔或各種酥脆餅乾哦。要注意的是，由於蝴蝶酥的麵團需在室溫 25℃ 以下操作，若天氣太熱，要記得開冷氣。（文末附影片） A palmier is a classic western pastry originating in Europe in the early 20th century. Although it's more complicated to fold the butter in, the palmiers will have beautiful layers and better texture this way. Apart from palmiers, the dough can also be used to make soup with puff pastry, Portuguese custard tarts, and other pastries. However, the dough needs to be handled below 25℃. Remember to turn on an air conditioner if the weather is too hot. (See video tutorial at the end.) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  材 料（Ingredients）： 製作蝴蝶酥的食材一覽。圖片來源：cooking23s.blogspot.com 步 驟（Steps）： (1) 將中筋麵粉、糖、鹽、冰水、白醋混合拌勻揉成團狀，放入密封容器冷藏至少四小時或隔夜。 Mix the plain flour with castor sugar, salt, ice water, and white vinega