蝴蝶酥(Palmiers)

 蝴蝶酥，一款法式小吃。

因为外貌关系，有着无数名称。

除了被称蝴蝶酥，它的别名有，棕榈树，象耳，法国心，鞋垫，眼镜。。。。

 那天第一次看到Esther分享这小吃，

我被它可爱的外貌吸引，同时也好其它的味道，

就这样，心动了！

接下来就是行动！

蝴蝶酥
食谱参考 Copycake Kitchen 

材料 ：
4片 Kawan牌方形酥皮
50克  细砂糖
10克   溶化奶油
 
做法：
1。在朔料擀面布上撒些细砂糖，将酥皮铺在糖上，以擀面棍擀平和阔使到皮底沾上糖。
2。擀好的酥皮，轻轻刷上一层溶化奶油，再撒上细砂糖。
3。以酥皮1/4的阔度，从2端向内对折。再次向内对折直到互碰于中心。
4。 最后把折好的酥皮冷藏于冰箱30分钟。
5。 从冰箱拿出酥皮，以利刀切成1.25cm的阔度。两面都涂上溶化奶油并撒上细砂糖。
6。 送入已预热200'C 的烤箱，烤约12-15分钟，用刮刀将之翻面，继续烘约3- 5分钟。置放铁架待冷享用。

Palmiers
Recipe adapted from : Copycake Kitchen (with slight changes)

Ingredients:
4 pieces of Kawan brand puff pastry square
50g castor sugar
10g melted butter

Method:
1. Sprinkle some sugar over the rolling plastic sheet and place a puff pastry on top. Use a rolling pin to roll out the pastry so that the sugar sticks to the bottom.
2. Lightly brush melted butter on the pastry and sprinkle some sugar on it.
3. Fold one edge of the pastry inwards, about 1/8 of the width, and repeat for the opposite edge. Fold both ends again so that they meet in the middle(refer to picture).
4. Finally, fold the pastry in half and press gently. Chill the pastry in the fridge for 30 minutes.
5. Remove the pastry from the fridge and, using a sharp knife, cut it into strips of about 1.25cm wide. Lightly brush melted butter on both sides and sprinkle a little sugar over them.
6. Bake at 200°C for 12-15 minutes or until the pastry has puffed up and turned golden brown, then flip them over with a spatula and bake for another 3-5 minutes. Transfer them to a baking rack to cool.

香香酥酥，咸中带甜。

属于吃了一片又不自觉地拿另一片的脆口小吃。

今天有缘同贴蝴蝶酥的姐妹，

谢谢你们的参与，让这第一次的蝴蝶酥尝试显得喜悦满满。

想说，烘焙路上，有你们真好！

I'm submitting this post to the Best Recipes for Everyone May 2015 Event (Theme: My Favourite Desserts) organized by Fion of XuanHom's Mom and co-hosted by Aunty Young.