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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.)
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材 料（Ingredients）：
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| 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 vinegar. Knead them into a dough. Leave the dough in an airtight container in a fridge for at least 4 hours or overnight.
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| 揉成團即可，別揉太久。圖片來源：cooking23s.blogspot.com |
(2)
取一塊 150 公克的無鹽發酵奶油，當其溫度約14-15℃時，用烘焙紙包起來，以擀麵棍敲打擀壓成 13 公分乘以 16 公分的長方形薄片。冷藏備用。
Cover a 150g chunk of unsalted cultured/churned butter with baking paper. When it's temperature is at 14-15℃, beat and roll it into a rectangular of 13cm*16cm with a rolling pin. Set aside and leave it in a fridge.
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| 用烘焙紙把奶油塊包起來。圖片來源：cooking23s.blogspot.com |
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| 要把烘焙紙摺好再敲打擀壓。圖片來源：cooking23s.blogspot.com |
(3)
把冷藏好的麵團擀至長度約奶油片的兩倍，將奶油片放置中間，再將兩邊麵團摺至中間壓好，用擀麵棍慢慢輕壓將收口壓緊。在麵團表面與底部撒些中筋麵粉後，用擀麵棍慢慢往前、往後擀。一開始若麵團太硬，可用密集按壓的方式進行。擀壓成較薄的長方形後，將麵團以三等份的方式摺疊起來（三摺法），用烘焙紙包好後，密封冷藏至少三十分鐘。（此為第一次擀捲。）
Roll the refrigerated dough into a thin rectangle and fold in the butter. Roll the dough again and fold it into a trifold. Cover the dough with a piece of baking paper and leave the dough in an airtight container in a fridge for at least 30 minutes. (This is called the first rolling.)
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| 裹入奶油片。圖片來源：cooking23s.blogspot.com |
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| 密集按壓。圖片來源：cooking23s.blogspot.com |
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| 三摺法。圖片來源：cooking23s.blogspot.com |
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| 用烘焙紙包好。圖片來源：cooking23s.blogspot.com |
(4)
把冷藏好的麵團擀壓成較薄的長方形後，將麵團以三等份的方式摺疊起來（三摺法），用烘焙紙包好後，密封冷藏三十分鐘。（此為第二次擀捲。）
Roll the refrigerated dough into a thin rectangle and fold it into a trifold. Cover the dough with a piece of baking paper and leave the dough in an airtight container in a fridge for 30 minutes. (This is called the second rolling.)
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| 請留意擀壓的方向：麵團收口的方向須與自己垂直。圖片來源：cooking23s.blogspot.com |
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| 三摺後的麵團。圖片來源：cooking23s.blogspot.com |
(5)
重複同樣的步驟。（此為第三次擀捲。）
Repeat the same process. (This is called the third rolling.)
(6)
重複同樣的步驟，但第四次擀捲後，改成把麵團冷凍二十分鐘。（此為第四次擀捲。）
Repeat the same process, except that the dough should be left in a freezer for 20 minutes after rolling. (This is called the fourth rolling.)
(7)
重複同樣的步驟兩次。（此為第五次與第六次擀捲。）
Repeat the same process twice. (The fifth rolling and the sixth rolling.)
(8)
擀成 20 公分乘以 50 公分的長方形，把邊緣不平整處裁剪平整，表面噴薄薄的水霧後，撒上適量的粗砂糖。
Roll the dough into a 20cm * 50cm rectangle. Trim the edges if needed. Spray some water on it. Scatter the adequate amount of coarse sugar on it.
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| 撒粗砂糖後可再稍微擀壓一下。圖片來源：cooking23s.blogspot.com |
(9)
把麵團對摺成長條狀，噴些水霧，撒上適量的粗砂糖，再對摺，平分成兩半，密封冷凍二十分鐘。
Fold the dough. Spray some water. Scatter the adequate amount of coarse sugar. Fold it again. Cut it into halves. Leave them in an airtight container in a freezer for 20 minutes.
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| 第一次對摺後撒糖。圖片來源：cooking23s.blogspot.com |
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| 第二次對摺。圖片來源：cooking23s.blogspot.com |
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| 平分成兩半，密封冷凍。圖片來源：cooking23s.blogspot.com |
(10)
將麵團表面沾滿粗砂糖，切成約一公分厚的片狀，切面朝上，排列在烤盤上，片與片之間保留適當間距。
Spread coarse sugar all over the dough. Chop the dough into slices of about 1cm width. Arrange the slices on a baking tray.
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| 切片。圖片來源：cooking23s.blogspot.com |
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| 保留間距以利烤後蝴蝶翅膀開展。圖片來源：cooking23s.blogspot.com |
(11)
以 170℃ 烤約 15 分鐘，將烤盤前後對調，再烤約 8 到 10 分鐘即可出爐。
Bake at 170℃ for about 15 minutes. Turn the baking tray around. Bake at 170℃ for another 8-10 minutes. Then, voila!
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| 烤的時候要多留意上色程度來斟酌烤的時間。圖片來源：cooking23s.blogspot.com |
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| 超酥脆的蝴蝶酥。圖片來源：cooking23s.blogspot.com |
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| 層次分明。圖片來源：cooking23s.blogspot.com |
配樂版影片 Video Tutorial With Talking & Music:
原聲版影片 Video Without Talking or Music (ASMR):
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附 註（Footnotes）：
(1)
加醋是為了讓麵團較有延展性，不可省略，烤完後不會殘留酸味。
It is crucial to add vinegar to make the dough flexible. There won't be any sour taste left after being baked.
(2)
用整塊奶油敲打出的奶油片較有韌性，較不易在麵團中裂開。
Beat a whole chunk of butter here so that the butter layer in the dough won't tear easily.
(3)
擀捲時，麵團底部要適時再撒些中筋麵粉，以免黏住。
Dust with some plain flour if necessary so that the dough won't stick while rolling.
(4)
麵團擀壓過程中，若感覺奶油變軟，要趕緊拿去冷凍十分鐘後再做，以免破酥。
If the butter softens while being rolled, leave it in a freezer for 10 minutes before processing again.
(5)
擀捲摺起時，用刷子把多餘的粉刷掉，才不會影響酥度。
After rolling, brush off excess flour while folding so as to make the palmiers crisp.
(6)
擀捲後冷藏，可同時幫助麵團降溫與鬆弛。
Refrigerate the dough after rolling to let it cool down and rest.
(7)
第四次擀捲後，由於麵皮很薄、油很軟，改成把麵團拿去冷凍，會較好操作。
Since the dough layers have become very thin with soft butter after the 4th rolling, it'll be easier to handle the dough after leaving it in a freezer.
(8)
烤前先把麵團冷凍過再切片，麵團切面會較平整，烤出來的層次會較漂亮。
Freezing before slicing and baking makes the edges smoother and the layers more beautiful.
(9)
不同烤箱的功率與上下火特性皆不同，需自行視上色情況斟酌烤温、烤的時間與烤盤位置。
The efficiency and the characteristics of upper and lower heats are different among different ovens. The baking temperature, baking time, and baking tray's position need to be adjusted accordingly.
(10)
做好的蝴蝶酥可室溫密封保存約一週，或冷凍密封保存兩個月。
The palmiers can be preserved in a food container at room temperature for about a week, or in a freezer for 2 months.
(11)
恭喜網友 danboard_0917 試做成功！ Congratulations on danboard_0917's success!
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| 圖片來源（Source of the Picture）： www.Instagram.com/danboard_0917/ |
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