羊角酥/奶油卷筒/忌廉卷筒食谱|千层酥皮，卡士达酱|Cornet Pie/Cream Horns/Danish Cream Rolls Recipe|Puff Pastry,Custard Cream

#羊角酥 #奶油卷筒 #忌廉卷筒 #千层酥皮 #卡士达酱
#CornetPie #CreamHorns #DanishCreamRolls #PuffPastry #CustardCream

♦葡式蛋挞食谱 Portuguese Egg Tarts Recipe:    • [ENG SUB]葡式蛋挞食谱|千层酥皮制作|Portuguese Egg...  
♦烧包食谱 SiuBao, Siew Pau, Meat Puffs:    • 烧包食谱|千层酥皮|叉烧肉馅|SiuBao, Siew Pau, Meat...  
♦酥皮/挞皮食谱Pastry/Tart Recipe Playlist:　    • Pastry/Tarts酥皮挞皮食谱  
♦ Facebook Page:   / iwen777  
♦ Instagram ID: iwen777
♦ Oven: Electrolux 72L Built in Oven https://c.lazada.com.my/t/c.Y5Zedw?ur...

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.
　
来自制羊角酥, 也称奶油/忌廉卷筒。可以自制甜筒模具。外皮采用自家制作的千层酥皮，卷叠成羊角圆柱型，烤至黄金。酥皮膨胀千层分明，空心内部裱入满满的卡士达酱。一口咬入，外皮甜香酥脆掉渣，内部蓬松柔软，卡士达奶油不过于甜腻。口感丰富，外观漂亮，视觉口味双赢。
要层次分明的千层酥皮：-
=开冷气做，用叉子不用手切牛油入面粉。牛油从头到尾不能融化，否则混酥干硬无层次。
=建议休息间断放冰袋/冷冻包装物，帮助保持桌面冷。
=每次要刷走多余手粉，帮助层次分明。
=面团要间断休息足够，帮助松弛面团，牛油不融化。
=至少做5-6次3折，增添层次感，口感薄酥而不硬。

收藏方式：吃前再裱入卡士达奶油。饼皮烤好凉透收密封容器，室温保留7天。要收更久就放冰库冷冻，吃前解冻，toaster中火烤热，放凉酥皮脆回，裱入卡士达奶油吃。

Let’s make Cornet Pie, also called Cream Horn/Danish Cream Rolls. Can self-made cylinder mould. The outer skin is made of homemade puff pastry, roll overlapped into a cylindrical horn shape, baked until golden. The puff pastry rise and puff into thousand layers, hollow center filled with custard cream. One bite in, outer skin is sweet and crispy, inner texture is soft fluffy, the custard cream is not too sweet. The taste is rich, the appearance is beautiful, both visual and taste are fantastic.
To have clear thousand layers puff pastry:-
= Must on air Cond, use fork not hand to cut butter into flour. Butter cannot be melted from beginning to end, otherwise dough absorbed butter turn dry and hard.
=Suggest to put ice bag/Frozen Package during breaks, to help keep the table cold.
= Always brush away excess dusting flour, to promote prominent layers.
= Dough must be rested enough, to help relax dough and prevent butter from melting.
= At least make 5-6 times 3Folds, adding layers, texture will be thin crisp but not hard.

Storage Method: Pipe in custard cream right before eating. After baked and cool completely, put the crust in airtight container, keep at room temperature for 7 days. To keep longer, store in the freezer. Thaw before eating. Bake them in toaster over medium heat. Let cool and crisp back. Pipe with custard cream and serve.

♦食谱=8条奶油卷筒=（圆柱模具：长13.5厘米 x 直径2.5厘米）

=面团=（5-6次3折，最后杆成长方：长38厘米 x 宽16厘米 x 厚度0.4厘米）
120克 无盐牛油 (冷，切丁)
160克 普通中筋面粉
5克 细纱糖
1克 盐
80克 冷水

蛋液 （1颗鸡蛋+2茶匙水）
白糖（撒顶部）

(上下火，不开旋风，中层烤)
(预热烤箱190C: 25-30分钟)

=卡士达奶油=
1 蛋黄
15克 细纱糖
1克 盐
6克 低筋面粉
6克 玉米淀粉
100克 牛奶
1克 香草精
80克 动物性淡奶油（冷）

♦ Recipe =8pcs Cornet Pie= (Cylindrical mold: Length 13.5cm x Diameter 2.5cm)

=Dough= (5-6 times 3 folds, final roll into rectangle: Length 38cm x Width 16cm x thickness 0.4cm)
120g Unsalted Butter (Cold, Cubed)
160g All Purpose Flour
5g Caster Sugar
1g Salt
80g Cold Water

Egg Wash (1 Egg + 2tsp Water)
Sugar (sprinkle top)

(Top Bottom Heat, No Fan Force, Middle Rack)
(Preheated Oven 190C: 25-30 minutes)

=Custard Cream=
1 Egg yolk
15g Caster Sugar
1g Salt
6g Cake Flour/Low Protein Flour
6g Cornstarch
100g Milk
1g Vanilla Extract
80g Dairy Whipping Cream (Cold)

♦ MUSIC
Artist: Spazz Cardigan
Title: Lucid_Dreamer

Artist: Wayne Jones
Title: First Love