学会这个你能省下一大笔钱——薄脆片:老外原版免费配方(已打包·可下载) +关注 +发表新主题

学会这个你能省下一大笔钱——薄脆片:老外原版免费配方(已打包·可下载)

发表于讨论求助 2023-05-10 14:56:27

提示：点击上方"世界烘焙配方"↑快速关注

中文配方+老外原版

【点击左下角阅读原文即可下载无水印配方文件】

介个东溪就是 薄脆片
英文名称：feuilletine

地球上生产销售薄脆片的不多，最为著名的当然是可可百利 的了，今天小编把费了好大劲拿到的配方分享出来，以后可以自己动手做了（小懒虫的你当然可以去T宝买可可百利的这个直接用哦）！

补充说明一下薄脆片的用途：装饰甜点表面、、做派底替代饼干、与巧克力或焦糖混合可以做成片状等形状做装饰、替代麦片拌酸奶、甚至可以卷起来做饼干（很好吃的哦，下图）

用过它的童鞋当然就不用解释了

用了就爱不释手啊话说真的是好用又好吃

呃...唯一的缺点是：

贵！

用不起的赶脚有木有~...

So，小编开始讲配方喽

（放下手里的臭鸡蛋！是不是又嫌小编啰嗦了？）

薄脆片 feuilletine

配方：

无盐黄油：135克

红糖：120克

小苏打粉：15克

蜜糖（或糖浆）：180克

香草精：3克（可选）

全蛋：1个

混合粉：390克（过筛）

牛奶：60克

注：

①混合粉=高粱粉240克+木薯淀粉30克+玉米淀粉45克+大米粉75克

②蜜糖原文：molasses 介个样子↓至于哪里买小编就不晓得了，老师傅多数都会自己熬制的黑糖浆应该也可以替代，当然糖浆也是可以替代的只是烘烤后的颜色就没有那么深了

制作方法：

1、烤箱预热至175℃/175℃，准备烤盘10张，硅胶不粘垫10张（最好不要用烘焙纸替换，否则烘烤后会很难从纸上分离下来的），至于为什么需要这么多烤盘，看完配方的制作方法之后就知道了。

2、把黄油、红糖、小苏打、香草精一起放入搅拌机中，搅拌至蓬松状态，加入蜜糖（如果没有可以用糖浆替代）中速搅拌1分钟后加入鸡蛋（也可以是蛋液）拌匀同时适当用胶刮刀刮下搅拌缸壁上的原料，然后降为低速，一次性加入全部过筛的粉类，再逐渐加入牛奶低速拌匀即可。

3、硅胶垫放在烤盘上，把大约90克搅拌好的面糊放在一张硅胶垫上，然后最关键的步骤到了——用抹刀把面糊均匀的压抹在上边，越薄越好，几乎透明状！所以如果你不用硅胶垫不但烤熟后难以揭下来，而且也很容易在抹平抹薄的过程中把烘焙纸弄成褶皱。

4、放入预热至175℃/175℃的烤箱中，烘烤8分钟，烤至表面呈均匀的金黄色并手触呈坚硬的质感，出炉静置自然冷却，一定必须绝对要等到彻底冷却后再敲击成为碎片状——得到的这就是薄脆片了！密封干燥储存，切勿受潮！

5、如果没有那么多烤盘或者不想一次性烤完，也可以密封冷藏几天之后再烘烤，不影响效果。

敲碎之后就是这个样子了，是不是和买来的成品是一样的？而且口味可以自己随意调整，香草或柠檬皮屑或柳橙皮屑都会是很不错的口感哦

原文配方：

Homemade Feuilletine
4 1/2 ounces unsalted butter, room temperature
4 ounces brown sugar
1 Tablespoon baking soda
6 ounces molasses
optional: vanilla bean, a teaspoon of your favorite spice or extract, orange zest, etc
1 egg
13 ounces flour, sifted (see note below for GF substitution)
2 ounces milk

Preheat the oven to 350° F and set aside two baking sheets lined with silicone mats.

Cream together the butter, brown sugar, baking soda and optional flavors (if any) with a hand or stand mixer until light and fluffy. Shut off the mixer, add in the molasses and beat for another minute at medium speed, then add in the egg.

(If you’ve decided to make a half batch, get a perfect “half egg” by cracking it into a small bowl set on a scale tared to zero. Take note of the weight, then beat with a fork for a minute and portion out half the weight of the egg.)

Scrape down the bowl with a rubber spatula and return to mixing at low speed. Next, add in the flour all at once, then drizzle in the milk. Mix only until uniform.

Put about 3 ounces of batter on each sheet pan. Use an offset spatula to spread it into an incredibly thin layer over the silicon mat. You want it paper thin, almost translucent in places.

If you don’t have a silicon mat, you can do this on parchment paper but it is not quite the same. It’s very difficult to spread the batter thinly enough over parchment, which tends to bunch up and wrinkle as you try to spread the batter. The baked feuilletine won’t release cleanly from the parchment and you wind up with a few good flakes and a lot of powdery crumbs.

Whether you have a silicon mat or opt for parchment, remember the thinner, the better. You want to wind up with razor thin flakes.

Once you’ve spread out the batter, bake for about 8 minutes, or until uniformly golden and firm to the touch. The feuilletine will be a little pliable while warm, so be sure to cool thoroughly before crumbling into pieces.

Keep spreading and baking until you use up all the batter. You don’t have to bake it off all at once, the batter will keep in the fridge a couple of days.

Store the cooled flakes in an airtight container; they are incredibly sensitive to humidity.

You can easily vary the recipe by adding vanilla bean paste, spices, extracts into the batter or by sprinkling cocoa nibs or ground nuts over the top before baking.

Gluten Free Flour Blend There are probably a hundred million ways to make this gluten free, so don’t be afraid to play around, but here is the blend I use at work:

8 ounces sweet sorghum flour
1 ounce tapioca starch
1 1/2 ounces corn starch
2 1/2 ounces white rice flour