蝴蝶酥 Palmiers

继杏仁酥条后，籍清除障碍物行动而做了想做很久了的法式小甜点：蝴蝶酥。

跟‘杏仁酥条’的材料大同小异，只是不需要放杏仁。

这款小甜点好好吃！

口感很酥脆，很flaky，且带着甜甜的味道，有化身小公主的感觉呢~

食谱参考：Christine's recipes（少许更动）

材料（约18个）：

酥皮                 1片

溶化牛油         20 g

细砂糖             适量

做法：

1. 在工作台上撒上砂糖。
2. 将酥皮从冷冻库取出稍微解冻后，快手涂上牛油。
3. 将涂了牛油的那一面朝下放，让其粘上工作台上的砂糖。
4. 于酥皮的另一面涂上牛油，再撒上砂糖。
5. 把酥皮平分成6份，在顶部标记（不切）后，把左右两边的酥皮向内折。
6. 再将酥皮向内折，过后，再对折呈长条状。
7. 把折好的酥皮稍微按压，让两面可以粘合得比较好。
8. 快手将酥皮切割成约0.8-1.0cm厚片，并排在铺了油纸的烤盘上。
9. 送入已预热180oC的烤箱中层，上下火，烤约20分钟或至上色，即可取出待凉。

备注：

如果折好的酥皮变得很软，可以先将酥皮放入冷冻库约15分钟让其稍微变硬，才切割。

Ingredients (Approx. 18 pcs): 

Pampas puff pastry           1 sheet

Melted butter                    20 g

Castor sugar                      Some

Method: 

1. Sprinkle some sugar on the table top.
2. After taking out the puff pastry from freezer to slightly thaw it, apply melted butter on it.
3. Turn the pastry over and let the side with butter facing the bottom so that the sugar on the table top can attach to the pastry.
4. Apply some butter on the other side of the pastry and sprinkle some sugar on it.
5. Mark the pastry into 6 equal portions. Then, fold the 1/6 part of the pastry on the left and right side inwards. 
6. Fold another 1/6 part inwards and then fold from right to left to form a rectangular pastry.
7. Slightly press the pastry to let both faces stick well.
8. Cut the pastry into 0.8-1.0 cm slices rapidly and arrange them on the baking tray with non-stick baking paper.
9. Place the tray into the middle rack of a pre-heated oven, bake at 180oC for approx. 20 minutes or til golden brown in colour. Remove and let cool.

Note:

If the folded pastry has turned to be soft and hard to handle, put it into the freezer for approx. 15 minutes to let it slightly harden then only proceed with the cutting step.