香脆酪乳松饼食谱|外酥脆内湿润柔软|Flaky Buttermilk Biscuits Recipe|Flaky outside Soft Tender Moist inside #ButtermilkBiscuits #BiscuitsRecipe #ButtermilkScone #FlakyOutsideSoftMoistInside ♦ Texas Chicken牛油蜜糖松饼食谱 Honey Butter Biscuits Recipe https://youtu.be/pYKThoLEsR4 ♦酥皮/挞皮食谱Pastry/Tarts Recipe: https://youtube.com/playlist?list=PL-z50Pxpx9Q0FHZDRht7tX0i4J9RBS8K0 ♦Facebook Page: https://www.facebook.com/iwen777 ♦Instagram ID: iwen777 ♦ Oven: Electrolux 72L Built in Oven https://c.lazada.com.my/t/c.Y5Zedw?url=https%3A%2F%2Fwww.lazada.com.my%2Fproducts%2Fdelivery-by-seller-only-klang-valley-electrolux-built-in-oven-eob3434box-eob3434-72l-built-in-plussteam-oven-i571584136-s1142652149.html& 之前尝试了Texas Chicken Honey Butter Biscuits牛油蜜糖松饼后，今天继续做了西方出名的酪乳松饼。做法材料其实很相似，这次特别采用了酪乳，增添内部湿润度，多了些折叠步骤，增添结构层次感，更酥更高。材料房温一定要冷，全程不可揉面，松饼内部才能松软好吃哦。 烤时松饼牛油蒸发，层次暴开膨胀两倍以上。外皮黄金酥脆，周边层次分明，内部柔软湿润口感。咸香松饼搭配酸甜果酱蜂蜜。真好吃。 保存方式：烤好立刻温吃最佳。彻底凉透收密封容器室温3天，冷冻冰库保存更久几个星期，要吃前那出来toaster中火弄热，放凉一下，让饼皮酥回再温吃。 After trying the Texas Chicken Honey Butter Biscuits, today I continue to make Buttermilk Biscuits popular in Western countries. The making process and ingredients are very similar, this time buttermilk is particularly used to increase internal moisture, and more folding steps are added to enhance to layering texture, flakier and higher. The temperature of the ingredients and room must be cold, do not knead dough during the whole process. During baking, butter in dough evaporates, burst into layers and expand more than twice. Golden flaky exterior, distinct layers at side, soft tender moist interior. Salty flaky biscuits paired with sweet tangy fruit jam and honey. Really tasty. Storage Method: Best eaten warm once baked. Let cool thoroughly and store in airtight container at room temperature for 3 days. Store in freezer for few weeks. Before eating, reheat them with toaster on medium heat, let cool till crust return crispy and eat warm. 好好享受，与我分享你作品的照片在我的Facebook Page上哦。 :-) Enjoy and share photos of your creation with me on my Facebook Page. ♦食谱=4块长方 (3 x 2英寸)(1英寸高) + 2块玫瑰= 100克 冷牛奶 7.5克 白醋 215克 普通面粉 14克 细纱糖 5克 泡打粉 0.5克 苏打粉 3.5克 盐 113克 无盐牛油（冷冻，削碎） 15克 有盐牛油（融化, 涂层） (预热烤箱200C: 20-25分钟) (上下火，不开旋风，中层烤) ♦Recipe =4pcs Rectangle (3 x 2inch) (1inch height) + 2pcs Rosettes= 100g Cold Milk 7.5g White Vinegar 215g All Purpose Flour 14g Caster Sugar 5g Baking Powder 0.5g Baking Soda 3.5g Salt 113g Unsalted Butter (Frozen, Grated) 15g Salted Butter (Melted, Glaze) (Preheated Oven 200C: 20-25minutes) (Top Bottom Heat, No Fan Force, Middle Rack) ♦ MUSIC Artist: Spazz Cardigan Title: Lucid_Dreamer Artist: Wayne Jones Title: First Love iwen baking 更多视频／文章……
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