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【🇩🇰丹麥酥麵包麵糰 Danish Pastry Dough】
在西式餅店經常看到很漂亮又美味的丹麥酥麵包Danish Pastrie😍看似很複雜，但其實很簡單，不需用手搓麵糰，但需要一點耐性，將麵團按時摺數次，那就會做成千層像酥皮的麵糰. 一種麵糰可以做不同款式的麵包😍😍
我會將麵糰放在冰箱Freezer（台灣：冷凍庫），每次只拿部份麵糰做麵包，那經常便會有新鮮又美味的丹麥酥麵包吃🤗🤗
今日先分享麵糰做法，明天就做麵包囉😉
⚠️這個不是新手不敗的食譜，要慢慢一步步做, 但做出來超有成功感😎
＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝
🎥訂閱我的YouTube 頻道 ，每星期都會更新👉 https://bit.ly/2HIcYjH
🔖詳細中英食譜👉https://bit.ly/1J9GVSh
🏷️台灣朋友可到👉https://icook.tw/recipes/258279
[Paris pastry shop / 巴黎甜點店］Pierre Hermé Paris (中文請按「繼續閱讀」)
（原本的照片又在編輯文章之後全部消失，只好重新發佈，請大家見諒）
Among all the Parisian pastry shops, Pierre Hermé is not the one that I frequent most, but surely the one that always surprises me with pastrie made of creative yet delicate combinations of flavors and textures. I dropped by the Bonaparte boutique about two weeks ago just to get inspired and was very happy to find out that again, besides those classics that I always adore, he's got some news for all the pastry lovers.
Indecisive as always, I couldn't make up my mind till the last minute. I picked two croissant Ispahan (how can I ever miss this!?), an individual entremet Mahogany, and a choux Hommage. Yes, besides the only croissant in the world that I call divine, I was lucky enough to have been there when it is yet another Fetish season.
Fetish Hommage, Pierre Hermé's seasonal offering till 6th November this year is a tribute to his mentor Gaston Lenôtre. It features a classic combination of chestnut and pear that the young Hermé was lured into and still profoundly loves. Mont-Blanc, Carré, tart, choux, and pound cake...a series of Hermé's renditions of the gentle and fruity autumnal flavors.
原本只是想和大家分享最近在Pierre Hermé吃到令人驚艷的味覺組合，沒想到找照片、修圖，再加上確認產品資訊、文字等又是一大篇。
前兩個禮拜突然想起自己很久沒去拜訪大師的店，又看到Ispahan可頌已經上市的消息，所以某天傍晚臨時繞去Bonaparte店，結果發現店面外面也已經換上了本季限定「Hommage」*系列商品陳設。這是Pierre Hermé向他年輕時的導師Gaston Lenôtre（法國甜點大師，是世界上第一個開設連鎖店販賣高級甜點的人，也是知名甜點學校Lenôtre的創辦人）致敬，以糖漬栗子與西洋梨組合創造出一系列的甜點。
我一如往常難以抉擇，一直三心二意直到最後一分鐘，到了付款的時候才和店員確認要點的是兩個Ispahan可頌、一個 Mahogany蛋糕、以及一個Chou Hommage。Ispahan可頌從來沒有讓人失望，但是 Mahogany蛋糕完全刷新了我的味覺資料庫。 大家記得一一點照片進去看解說喔！
＊hommage在法文中即是「致敬」之意（對應的英文單字為homage、tribute或respect）。
[Paris pastry shop / 巴黎甜點店］ (中文請按「繼續閱讀」)
（Again, all the photos of this post have gone due to unknown reasons. Please click on my page to see the repost, thanks! 這篇文章的照片已經再度全部消失，請大家點我的頁面，看最新的文章，謝謝）
Among all the Parisian pastry shops, Pierre Hermé is not the one that I frequent most, but surely the one that always surprises me with pastrie made of creative yet delicate combinations of flavors and textures. I dropped by the Bonaparte boutique about two weeks ago just to get inspired and was very happy to find out that again, besides those classics that I always adore, he's got some news for all the pastry lovers.
Indecisive as always, I couldn't make up my mind till the last minute. I picked two croissant Ispahan (how can I ever miss this!?), an individual entremet Mahogany, and a choux Hommage. Yes, besides the only croissant in the world that I call divine, I was lucky enough to have been there when it is yet another Fetish season.
Fetish Hommage, Pierre Hermé's seasonal offering till 6th November this year is a tribute to his mentor Gaston Lenôtre. It features a classic combination of chestnut and pear that the young Hermé was lured into and still profoundly loves. Mont-Blanc, Carré, tart, choux, and pound cake...a series of Hermé's renditions of the gentle and fruity autumnal flavors.
原本只是想和大家分享最近在Pierre Hermé吃到令人驚艷的味覺組合，沒想到找照片、修圖，再加上確認產品資訊、文字等又是一大篇。
前兩個禮拜突然想起自己很久沒去拜訪大師的店，又看到Ispahan可頌已經上市的消息，所以某天傍晚臨時繞去Bonaparte店，結果發現店面外面也已經換上了本季限定「Hommage」*系列商品陳設。這是Pierre Hermé向他年輕時的導師Gaston Lenôtre（法國甜點大師，是世界上第一個開設連鎖店販賣高級甜點的人，也是知名甜點學校Lenôtre的創辦人）致敬，以糖漬栗子與西洋梨組合創造出一系列的甜點。
我一如往常難以抉擇，一直三心二意直到最後一分鐘，到了付款的時候才和店員確認要點的是兩個Ispahan可頌、一個 Mahogany蛋糕、以及一個Chou Hommage。Ispahan可頌從來沒有讓人失望，但是 Mahogany蛋糕完全刷新了我的味覺資料庫。 大家記得一一點照片進去看解說喔！
＊hommage在法文中即是「致敬」之意（對應的英文單字為homage、tribute或respect）。
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