一分鐘神奇大泡芙 Big Magical Puff Pastries
酥皮泡芙
Puff Pastries
材料：
A.奶油 15g
沙拉油 15g
水 45g
B.中筋麵粉 40g
泡打粉 2g
C.蛋 1.5-2顆
D.起酥片 1片
Ingredients:
A.15 grams Butter
15 grams Salad Oil
45 grams Water
B.40 grams General Purpose Flour
2 grams Baking Powder
C. 1 1/2 - 2 Eggs
D. Puff Pastry Sheets 1 Sheet
作法
1.先將材料A混合煮滾，加入過篩好的材料B拌煮炒（用木匙），炒到充分糊化(鍋底有鍋巴或麵糊薄膜)，完成時約75℃。
2.將作法1倒入鋼盆，用打蛋器拌打麵糊至餘溫約60℃以下，再慢慢加入材料C的蛋液拌勻（Tips：蛋液需分次慢慢加入，讓麵糊能充分融合均勻），拉起麵糊時，麵糊需能成倒三角型。
(重點提示：麵糊提起時要呈現倒三角，是泡芙成功的關鍵！)
3.將市售起酥片切成18cm*18cm，擠入約100公克的作法2的泡芙麵糊，再將四個角折起來捏實，以上下火180℃/180℃，烤約30-35±3分鐘，烤至泡芙裂痕上色即為酥皮泡芙。
Preparation Method
1. First, mix ingredients A and bring to a boil. Add sifted ingredients B and boil. (Stir well using a wooden spoon.) Saute until it becomes a thick paste. (Pot may have a fried layer on the bottom.) Done when it reaches 75℃.
2. Place product of step 1 into a steel pot. Use a whisk to mix and agitate the batter down to a temperature of about 60℃, then slowly add the egg ingredients C (Tips: The egg needs to be added in slowly so as to evenly and fully integrated into the batter.) When you take up the batter it must be capable of being poured into triangular molds.
(Key Point: The timing of taking the batter and pouring it into the triangular molds is the key to success!
3. Take an 18 cm * 18 cm sheet of commercially available puff pastry sheets and envelope about 100 grams of the batter from step 2. Next, fold up the four corners to each other and pinch the edges together, and bake them at greater than 180 ℃ / 180 ℃ for about 30-35 ± 3 minutes. Bake until the puff pastry gaps take on the flakiness of a top quality puff pastry.
白醬濃湯基底
材料：
奶油 50g
低筋麵粉 50g
鹽 4g
胡椒粉 少許
鮮奶 200g
鮮奶油 100g
海鮮高湯 400g
作法：
1.熱鍋先將奶油煮融，將低筋麵粉、鹽與胡椒拌放入鍋中，炒至無乾粉狀。
2.續加入鮮奶與海鮮高湯混合，用打蛋器拌煮至濃稠。
3.最後將海鮮湯基底的海鮮材料放入拌勻即可。
海鮮高湯
材料：
洋蔥絲 1/4顆
蒜頭碎 3顆
蝦子 10尾
蛤蝦 25顆
中卷 1/2卷
飲用水 600g
花椰菜碎 適量
作法：
1.熱鍋加入少許油，先將洋蔥切細絲、蒜碎、西芹細丁拌炒，炒至洋蔥成透明狀。
2.再加入蝦子、蛤蜊、中卷、炒香，接著加入飲用水煮滾，再加入魚片煮滾，撈起所有海鮮過篩即可。
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