約可做 18隻份量
材料：
- 急凍酥皮（puff pastry 室溫解凍）1塊, 24cmx24cm
- 幼砂糖 約 1/4杯
- 牛油（奶油 butter 先行融化）酌量
做法：
- 把焗爐預熱至 200C (392F).
- 在工作台上，用篩平均灑下一半糖，把解凍後的酥皮小心鋪在上面。輕輕掃點牛油。在上面灑下另一半糖。把一邊的酥皮向內褶四份一，再向內褶多一次到中間位置；另一邊也如是（如上圖示）。最後，把兩邊復合成六褶的長條形。用手輕輕按壓。目的是令酥皮黏得好，焗的時候不會彈開。放入雪櫃（冰箱 fridge）冷藏 20至 30分鐘。
- 用利刀切開約 1/2吋闊的幼條。兩面塗點融化牛油。把上面兩邊稍稍分開，焗後就會像蝴蝶雙翼的形狀。
- 放入焗爐焗約 20分鐘。焗最後 5至8分鐘翻轉另一面繼續焗，直至兩面金黃色並鬆脆，即成。
溫馨提示：
- 喜歡的話，可以用雲呢拿（香草vanilla）糖，就更添香味。
- 雲呢拿糖在超市有售。或自己製造：把雲呢拿 vanilla 切開，用刀刮出種子，連莖放入密封的糖樽，與糖拌勻，蓋好就可以。需用時取出。
- 如果快手褶好酥皮後，酥皮不太軟，可直接放入焗爐，可省卻放入雪櫃那步驟。
- 如果你的焗爐有 fan-forced 設備 (即是加風扇吹熱風)，最好用它，因為熱力較均勻，焗出來的蝴蝶蘇顏色均勻漂亮。我就是用了 fan-forced，溫度則調至 180C.（註：溫度作參考，因應每個焗爐的熱力不同。）
72 comments:
那末我便要到超巿找酥皮了, 謝謝分享.
回應vai ha ung：
是呀，超市的酥皮很方便呢～
你這個週末有美點吃了。
好方便的甜品, 又簡單,又美味
TRACY
Christine, 来自Malaysia de TWINS对你的食谱很喜欢，有些都做了，味道不错。谢谢你。
以下是我们的Blog, 我会把你介绍而又有做过的菜贴上我们的Blog. 欢迎你来看看。
Christine, 来自Malaysia de TWINS对你的食谱很喜欢，有些都做了，味道不错。谢谢你。
以下是我们的Blog, 我会把你介绍而又有做过的菜贴上我们的Blog. 欢迎你来看看。
http://twins-recipe.blogspot.com/
回應TWINS：
回應來自馬來西亞的朋友到訪！
很多謝你們喜歡和嘗試簡易食譜啊！
大家交流交流！
這色澤太誘人了
不吃的話
會很對不起自己哩!~
回應小咪：
這甜品的確很誘人
一出爐就很快被吃光！
我好愛吃這個甜點
台灣的超市也有賣像這種包裝餅乾
總讓我忍不住一個接一個塞進嘴裡
可是現在不好買酥皮呢
改天找到再來做做看
見到你呢個食譜, 我好開心啊, 因為我都好鐘意食蝴蝶酥, 你買的酥皮都係COLES 買嗎? 是什麼牌子的? 因為我之前係超市買過隻酥皮整酥皮湯, 不過唔成功啊~再次多謝你的食譜
回應Amanda：
我也看過唐人鋪也有這點心賣呢
有一天去探訪朋友，她也是拿這個點心招呼我們
哈，我吃了一個又一個，上癮喔！
回應 PHOEBE:
我是在 Coles買酥皮的。牌子是 Pampas
原來今年是他們的 75週年
你好! Long time fan from US, first time comment. Do you use Filo pastry sheet or the Puff pastry sheet?
Thanks for everything. Your recipe rocks.
To adamak,
You're welcome.
I used puff pastry sheet. Great texture.
look very easy to make and yummy.will have to try making it some time
To kaz,
My daughter has made this dessert for a several times. It won't fail in any way.
好想试试做看看！请问是整片Puff皮都扫上牛油，洒上糖才开始折起来吗？还是每折一边才扫牛油？谢谢！
回應佩玲：
整片Puff皮都扫上牛油，洒上糖才开始折起来，就可以了。
我都跟你個食譜整左一次, 真係方便又易整, 不過個做型似心心多d
細細個果時好鍾意食蝴蝶酥, 估唔到依家可以整番比人地食 ;)
多謝分享食譜 :）
ＪＪ
回應ＪＪ：
真開心，你煮得開心，家人吃得開心！
謝謝你留言讓我知道，分享你的入廚快樂！
嗨～我試了這個食譜，好好吃噢！沒一下子被吃完了～想請問為何我即使把酥皮放進冰櫥了，刀一切下去的時候還是全部都粘在一起了，沒有一層層的分線 >.<
回應ViNn:
謝謝你喜歡這食譜。
可以嘗試褶鬆一點兒～
Hi Christine... this is perfect for Christmas parties, you always have solution for me when I need fresh idea to "bring a plate".
Can I confirm with you, is 幼砂糖 caster sugar? I was looking for "vanilla sugar" in woollies but cannot :( any alternative? I was thinking mixing vanilla essence with the butter :P maybe too creative....
:P
To C Yu,
Yes, 幼砂糖 is caster sugar.
I've seen "vanilla sugar" in woollies, but they are quite expensive for a small amount.
You can add a vanilla pod in caster sugar and store in an air-tight container. Although a vanilla pod is not cheap, its fragrance can be enough to make a whole big jar of vanilla-sugar. I found you'll pay less if you buy vanilla pod at 袁氏 than Woollies.
Hmm...mixing vanilla essence with the butter seems to be very creative. Why not?
Hi Christine. Just wanna thanks you again, and show you my "success". ^^
http://cyuseeme.blogspot.com/2009/12/palmiers.html
To C Yu,
Wow, your Palmiers look gorgeous.
Hope everyone at your work place like them.
And your lychee ice-cream is so special. What a creative idea! Love it.
Christine, cannot wait to tell you, I became "star" of the office today. Everybody loves my Palmiers and asked for more. The honor is all yours :)
C yu
To C yu,
It's really good news! Good on you!
You'll be very busy with baking then, haha....
Hi Christine, 請問你是否用Pampas的 Puff Pastry ready rolled ?
thx ^^
To Ashley,
Yes, I used Pampas’ puff pastry for making these palmiers. Very handy!
halo,
我想問整好之後,點可以令到佢keep耐d 唔好咁快(林)!?
thzz!!: )
Can I use egg to replace butter? I tried and found it quite oily. Thanks.
To Shirley,
Yes, you can as long as it's not too wet coz it's very hard to handle.
You can even omit the butter and just sprinkle sugar over it.
回應匿名：
放入一個密封的容器內，會儲存久些。
但如果發現（林）了，可把它們放入焗爐中，用150C再焗乾一些，便可。
I also can't find the vanilla sugar. but I used vanilla extract instant of vanilla sugar. I put the vanilla extract mix with the butter. It also taste really good. Christine,Thanks for sharing the recipe.
To Joanne,
That's great. Vanilla goes really well with butter and pastry indeed. Yumm...
Christine:
My daughter loves it! Thanks for sharing the recipe!!
Sheeta
Hi Sheeta,
Glad to know your daughter loved it.
I Just made it!!! It's easy and soooo tasty (thanks for sharing the recipe!!!) My hubby loves it and gonna take some to work tomorrow hehehehehe
Hi Bonnie,
Happy for you ah !!!
Dear Christine,
So many thanks for your sharing and it's really easy but tasty! However, my 1st time trial is just not crispy enough... is it not dry enough?
Hi TAmMy,
Bake longer time next time then. Or turn off the oven, let them stay in there for a bit longer until you find them crispy enough.
thanks Christine... I'll try!
Hi Christine! Thanks for the recipe!! :)
I tried twice just now, and, by the fact that I didn't burn up the whole lot, I call myself quite successful. Haha.
However, as I do seek for perfection, or at least anything close to it, I would like to know how to achieve the shining and golden brown appearance like yours. Also, I think mine doesn't taste sweet enough.Should I just sprinkle more sugar?
Thank you very much again! :)
@馬槽:
You're welcome.
Did you brush butter on top of the palmiers? They would turn shinny.
If this doesn't help, brush them with syrup (2tsp sugar + 1tbsp water) before you pop them in your oven.
@馬槽:
Oh, sorry, forgot to answer your 2nd question.
Yeah, generously sprinkle more sugar.
Thank you very much Christine! :)
Hi Christine,
I am living in Perth,Australia.
If I am not mistaken, you are living in Brisbane right? Can I know where to buy puff pastry in Aust? Did you got it from Coles or Woolworths?
Elyo
@Elyo：
I used Pampas puff pastry, picture shown here. Got it from Coles. I think Woolworths stock some too.
Hi Christine, I'd like to ask if fillo pastry is suitable for making palmiers? Also, how do I identify 'puff pastry' in the supermarket?
@Shirley:
Filo pastry is not suitable for making palmiers, as they are too flaky and easily broken apart.
WOW it's YUMMY!!! I just tried a batch down here in Sydney!!! Thanks Christine!!! Love ur simple recipes!!! ADD OIL!!!
我買錯左 Filo pastry sheet 呀 :(
係咪整唔到蝴蝶酥架 ?
我試過疊起幾張酥皮焗, 佢變唔到心型呀 :(
同埋d邊好易燶
請問有無解決辦法 ? thanks!!
@winsy:
要 puff pastry 才可以做蝴蝶酥。
Filo pastry 做別的東西，例如這個甜品。
我想問問, 如果我用光波爐整得唔得架??
Hi Christine, can you write an English version of this recipe? I find it really difficult to read traditional characters ^^
thanks a lot!
@匿名:
I translated this recipe into English on my English food blog here. Please hop over to have a look.
christine 你好！請問焗出來的蝴蝶酥有些中心部分不太鬆化，有點實，為什麼呢？是摺的時候壓得太實／牛油搽得不夠／摺好後冰得不夠／焗得不夠？摺好後放入冰箱冷藏的作用是什麼？
p.s. 光看你的食譜已令我很開心！謝謝分享！：）
@AC：
可能問題是出於中間褶得太實，沒空間給酥皮膨脹。
快手褶好後，即刻入焗爐也可以的。
因為整形時間太長，酥皮軟化了，就變形，蝴蝶酥焗出來的形狀就不夠好看而已。所以入雪櫃稍稍冷藏。
Hihi, 我剛剛弄了一盤, 但不太成功似的...
焗了差不多30分鐘, 但出來既不金黃, 又不鬆脆.....
而且味道偏咸的.....
味道, 口感, 外貌就是沒有香腸的 Sausage roll....
是我的酥皮買錯了嗎? 但它明明是 Puff Pastry 來的喔!!!
Thanks :)
你好, 我剛試着了一盤, 但不太成功似的...
我已經焗了差不多30分鐘, 但仍然是既不黃金, 亦不鬆脆。
更糟糕的是味道, 它是偏咸的。
無論外貌, 口感, 味道都不太像蝴蝶酥。
反而是像沒有香腸的英式 Sausage roll。
是我的酥皮買錯了嗎?
我買的明明是 Puff Pastry 來的喔!
Thanks :)
@Tsing：
通常 puff pastry 不會鹹的。
你用甚麽牛油？是否用了鹽量高的牛油呢？
做甜品最好用無鹽牛油。
糖一定要夠，才有脆口的效果。
焗爐溫度也要夠高，否則酥皮不會短時間內鬆起，和脆口。酥皮放置至開始軟身入焗爐最佳。
一般焗爐，用 200C (392F)，通常蝴蝶酥焗 15分鐘開始轉色，20分鐘就焗好。你 check 一些焗爐的溫度如何？
想試下整!尋日買左PUFF PASTRY啦
我想問如果我夜晚做好 之後果日送比人會吾會已經林左架?
thx:)
@匿名:
這些蝴蝶酥可以早一兩日做，然後放入密封膠盒，可保持鬆脆的。
就算變軟了，可再放入焗爐稍微焗一下，就可以回復鬆脆的。
剛焗好了!
外面好脆有兩塊燶左少少 不過裡面都系吾脆
仲有DD林好似未熟晒甘 我焗之前已經有分開少少果3摺酥皮
下次可以點改善?
THX
@匿名:
焗爐熱力不平均，可中途轉焗盤位置。
裏面仍稔，但外面燒焦，是熱力太大，可降低焗爐溫度一些，焗長些時間。
可否拍PUFF PASTRY的包裝相呀
@匿名
我用這 pampas puff pastry.
我想問始果買了一block的pampas puff pastry 是否把它搓平即可? 大約要搓至幾mm厚?
另外,製成品可以大約存放多久?
thanksss~
@匿名：
噢，我買的是一片片搓好的。
如果自己搓，約2mm厚度。
你好呀, 剛試做了, 好好食呀, 又簡單
但想問, 焗時上面仲係米白色, 個邊金黄色, 但一反轉已經接近燶了, 於是反轉只焗了3分鐘, 更深色, 變左2邊不同色呀...
請問點可以平均D呢?
THANKS
剛剛試整，真係好易做。不過吾夠甜好淡，下次要用多d糖先得。
@Janice：
蝴蝶酥的底部比表面快上色。
要焗得顏色平均，視乎控制焗爐的溫度。由於每個焗爐的火力和設計不同。要自己拿捏。
我家的焗爐有 fan-forced 加風扇的功能，開了 fan-forced 蝴蝶酥的顏色就平均很多。
張貼意見