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內容簡介
示範製作各式手工餅乾和午茶點心，如燕麥核桃餅乾、果醬夾心餅乾、杏仁瓦片、芝麻圓餅……等廣受大眾歡迎的可口小點，不但材料取得容易，程序簡單、製作步驟少，且烘烤時間短，非常適合自己在家做，是人人容易上手的烘焙入門。
初次接觸西點烘焙，可從本書著手，嘗試自己動手做一些手工餅乾，約三五好友一起喝下午茶，徜徉在美味的點心世界中，更增生活情趣。
本書特色
一學就會，輕鬆享受烘焙樂趣
手工餅乾外觀小巧可愛，而且簡單容易做，全書圖文對照，製作步驟搭配圖片示範，有效克服烘焙會遇到的問題和狀況。
自己動手做餅乾，材料百分之百新鮮、健康，小餅乾易做易學，口味還可依個人喜好變化，近乎零失敗。
作者簡介
吳金燕
台北市立木柵高工烘焙老師
台北市立文山特殊教育學校成教班烘焙老師
新北市新店佳佳烘焙材料店烘焙老師
新北市板橋大家發廚藝教室烘焙老師
Chin-Yen Wu
Baking teacher at Taipei Municipal Muzha Vocational High School
Baking teacher of continuing education class at Wenshan School of Special Education
Baking teacher at Jia-Jia baking supply store in Hsintien, New Taipei City
Baking teacher at Da-Jia-Fa culinary class in Banqiao, New Taipei City
台北市立木柵高工烘焙老師
台北市立文山特殊教育學校成教班烘焙老師
新北市新店佳佳烘焙材料店烘焙老師
新北市板橋大家發廚藝教室烘焙老師
Chin-Yen Wu
Baking teacher at Taipei Municipal Muzha Vocational High School
Baking teacher of continuing education class at Wenshan School of Special Education
Baking teacher at Jia-Jia baking supply store in Hsintien, New Taipei City
Baking teacher at Da-Jia-Fa culinary class in Banqiao, New Taipei City
目次
作者序
Foreword
前言
Preface
手工餅乾
Handmade Biscuits
果醬夾心餅乾
Jam Sandwich Biscuit
燕麥核桃餅乾
Oatmeal & Walnut Cookie
紅茶烤餅
Red Tea Biscuit
杏仁瓦片
Crispy Almond Flake Cookie
芝麻圓餅
Sesame Cookie
椰子葡萄酥
Coconut & Raisin Cookie
花生玉米脆片
Peanut & Cornflake Cookie
丹麥酥
Danish Cookie
葡萄乾卷心餅
Raisin Spiral Cookie
咖啡杏仁餅乾
Coffee Almond Biscuit
杏仁酥條
Almond Crisp
海苔小西餅
Seaweed Cookie
雙色核桃餅乾
Double-colored Walnut Cookie
香蔥乳酪鹹餅乾
Onion & Cheese Biscuit
午茶點心
High Tea Snacks
和風泡芙
Japanese Cream Puff
栗子蒙布朗
Chestnut Cake
銅鑼燒
Red Bean Pancake (Dora-yaki)
椰汁雪花糕
Coconut Cake
瓦夫鬆餅
Waffle Pancake
布朗尼
Brownie
馬德雷妮
Madeleine
千層蘋果酥
Apple Pie
小藍莓鬆糕
Blueberry Muffin
牛肉酥餅
Beef Pie
法式水果塔
French Fruit Tart
瑞士巧克力小塔
Mini Swiss Chocolate Tart
英式鬆餅
English Scone
葡式蛋塔
Portuguese Egg Tart
義大利披薩
Italian Pizza
Foreword
前言
Preface
手工餅乾
Handmade Biscuits
果醬夾心餅乾
Jam Sandwich Biscuit
燕麥核桃餅乾
Oatmeal & Walnut Cookie
紅茶烤餅
Red Tea Biscuit
杏仁瓦片
Crispy Almond Flake Cookie
芝麻圓餅
Sesame Cookie
椰子葡萄酥
Coconut & Raisin Cookie
花生玉米脆片
Peanut & Cornflake Cookie
丹麥酥
Danish Cookie
葡萄乾卷心餅
Raisin Spiral Cookie
咖啡杏仁餅乾
Coffee Almond Biscuit
杏仁酥條
Almond Crisp
海苔小西餅
Seaweed Cookie
雙色核桃餅乾
Double-colored Walnut Cookie
香蔥乳酪鹹餅乾
Onion & Cheese Biscuit
午茶點心
High Tea Snacks
和風泡芙
Japanese Cream Puff
栗子蒙布朗
Chestnut Cake
銅鑼燒
Red Bean Pancake (Dora-yaki)
椰汁雪花糕
Coconut Cake
瓦夫鬆餅
Waffle Pancake
布朗尼
Brownie
馬德雷妮
Madeleine
千層蘋果酥
Apple Pie
小藍莓鬆糕
Blueberry Muffin
牛肉酥餅
Beef Pie
法式水果塔
French Fruit Tart
瑞士巧克力小塔
Mini Swiss Chocolate Tart
英式鬆餅
English Scone
葡式蛋塔
Portuguese Egg Tart
義大利披薩
Italian Pizza
書摘/試閱
前言Preface
◆影響餅乾口感的重要因素
手工餅乾不但材料簡單，而且作法容易，可說是烘焙初學者最容易上手的一項點心，讓我們先來了解左右餅乾美味的關鍵！
1.水分多寡影響餅乾硬度
水分泛指清水、鮮奶、奶水及蛋白等含水的材料，會影響小西餅的軟硬度。適量水分可讓餅乾口感稍具硬度，但亦不宜添加過多，否則會使麵糊過溼，餅乾反而會因烤不乾而變軟。
2.糖分愈多餅乾愈脆
糖可增加小西餅的色澤，而糖量的多寡亦會影響餅乾的脆度。配方中糖分較多的餅乾吃起來比較脆，但仍不宜添加過量，否則會很膩口，有時也可以改用紅糖來增加風味。
3.油脂帶來酥脆口感
油脂是使餅乾吃起來有酥脆口感的最大功臣，所以，口感愈酥、層次愈多的餅乾，通常熱量也比較高。一般製作麵糊類小西餅時，會加入無鹽奶油或白油，使餅乾吃起來香濃酥脆，而乳沫類小西餅則較常使用液態植物油，或根本不加油脂。
4.適量雞蛋有助蓬鬆
雞蛋在餅乾材料中占有相當重要的地位。其中蛋黃的卵磷脂可發揮乳化作用，增加餅乾的柔軟度與減少組織顆粒，而製作乳沫類小西點時，更是需要靠蛋的打發使餅乾蓬鬆，至於麵糊類小西餅雖是靠固體油脂打發，但仍要加蛋以免西餅口感乾澀不好吃。
◆ DIY 餅乾的成功祕訣
1.麵粉碰到空氣中的水分容易結粒，所以一定要過篩後再加入材料中攪拌，才不會產生麵糊結塊的問題。
2.製作酥硬性小西餅別忘了將麵團放入冰箱冷藏或冷凍，以便讓餅乾麵團固定形狀，不但方便切割且餅乾烘烤時才不易變形，若麵團剛從冰箱拿出來時太過冰硬，只要置於室溫略微回軟後再操作即可。
3.請記得烤盤上要鋪上烘焙紙或不沾布，亦可使用不沾材質的烤盤，以免餅乾沾黏在烤盤上，而且擠麵糊時也要保持一點間隔距離，以免烘烤時麵糊膨脹，而使所有餅乾黏成一塊，造成烘烤不勻而失去酥脆口感。
◆ Factors affecting the taste of the biscuits
Biscuits are really the easiest type of pastry for beginners, thanks to their simple ingredients and preparation method. Nevertheless, do take note of the following factors that will determine the quality of the final products:
1. The amount of liquid affects the hardness of the biscuits
Liquid here refers to ingredients like clear water, fresh milk, evaporated milk and egg whitewhich will affect how hard or soft the biscuits turn out to be. An appropriate amount of liquid used will give the biscuits an appropriate degree of hardness. Too much liquid, though, will cause the dough to become too wet, causing the biscuits to become undercooked and soggy.
2. The amount of sugar affects the crispiness of the biscuits
Sugar gives the biscuits an appealing glaze, and affects the crispiness of the biscuits as well. Biscuits containing more sugar tend to be crunchier, but avoid adding too much sugar as it may become an overkill. Sometimes brown sugar may also be used for a different sweet flavor.
3. The amount of fat affects the richness of the biscuits’ flavor
Fat is the most important element in determining the richness of the biscuits’ flavor, which explains why biscuits that are more buttery and layered are also the ones that give more energy. For this purpose of enhancing the flavor, unsalted butter or lard is usually used in biscuits made from batter. Biscuits made mainly from milk or cream usually require the use of liquid vegetable oil instead of fat.
4. The amount of egg affects the softness of the biscuits
Eggs play a fairly significant role in the making of biscuits. Lecithin in the egg yolk have an emulsifying function, which increases the softness of the biscuits and reduces the presence of a grainy texture. Eggs are even more important when making dairy-based pastries as they help the product rise better. And despite the fact that biscuits made from batter largely depend on fat to rise, eggs are still essential for adding a hint of moisture.
◆ Secret tips to DIY biscuits
1. Flour (and other powdery substances) tends to lump together and turn grainy due to contact with moisture in the air. This is why it is important to sift the substance before mixing into the other ingredients. Failing to do so may result in a lumpy batter.
2. When making biscuits with a firm and crunchy bite, don’t forget to refrigerate or freeze the dough beforehand to solidify its shape. This is to facilitate easier cutting, and also to prevent the pieces of dough from becoming out of shape while baking. If the refrigerated dough is far too hard to cut through, simply thaw it slightly under room temperature.
3. If you are not already using a baking tray made of non-stick material, do remember to line the baking tray with grease-proof paper or nonstick cloth to prevent the biscuits from sticking to the baking tray. Also avoid squeezing the mounds of batter too close to each other onto the baking tray, as they are likely to expand then merge together during baking. This causes the biscuits to be unevenly baked and thus lose their crunch.
杏仁瓦片Crispy Almond Flake Cookie
烤箱溫度：160℃
烤箱位置：烤箱上層
烘烤時間：約15 ～ 18 分鐘
使用模型：長方形烤盤1 個，鋪不沾布
Oven temperature:160ºC
Position in oven:Upper level of oven
Baking time:15-18 minutes
Baking tin:1 rectangular baking tin lined with cloth
材料
全蛋 1 個
蛋白 2 個
香草精 少許
糖粉 80 公克
低筋麵粉 50 公克
杏仁粉 20 公克
杏仁片 180 公克
Ingredients
1 whole egg
2 egg whites
A dash of vanilla essence
80g icing sugar
50g cake flour
20g almond powder
180g almond flakes
作法 Method
1 全蛋、蛋白、香草精混合打散，篩入糖粉攪拌至沒有顆粒。
Beat whole egg, egg whites and vanilla essence together. Sift in icing sugar and stir till mixture is smooth.
2 再篩入低筋麵粉，加入杏仁粉攪拌均勻至呈濃稠狀。
Sift in cake flour. Add almond powder and stir till mixture is thickened.
3 最後加入杏仁片攪拌均勻成麵糊，靜置約30分鐘。
Toss in almond flakes and stir to form batter. Set aside for 30 minutes.
4 用湯匙將麵糊舀在烤盤上，用手指推平成圓形薄片，移入已預熱烤箱中烤焙。
Spoon batter on baking tray. Smooth over with finger to form thin round layer. Bake in preheated oven.
TIP
＊烘烤時，麵糊中的杏仁片盡量不要重疊，麵糊弄得愈平愈薄，烤出來餅乾愈脆。
＊要使餅乾的口感更脆，也可以不用全蛋，改用4個蛋白來製作。
*Avoid having any overlapping almond flakes in the batter. The thinner and flatter the batter, the drier and crispier the cookie.
* If you want to have a crunchier bite, replace the eggs with 4 egg whites.
和風泡芙 Japanese Cream Puff
烤箱溫度︰先220℃～230℃，再降至170℃～180℃
烤箱位置︰烤箱中層
烘烤時間︰先烤15～18分鐘，降溫後再烤10～12分鐘
使用模型︰長方形烤盤1個，鋪不沾布
Oven temperature: First 220ºC-230ºC, then lowered to 170ºC-180ºC
Position in oven:Centre of oven Baking time: First for 15-18 minutes, then for 10-12 minutes after lowering temperature
Baking tin:1 rectangular baking tin lined with cloth
材料
泡芙
無鹽奶油 80公克
鹽 少許
水 100公克
鮮奶 30公克
高筋麵粉 110公克
全蛋 4個
卡士達奶油醬
蛋黃 4個
細砂糖 75公克
鮮奶 150公克
低筋麵粉 50公克
鮮奶 350公克
香草精 適量
蘭姆酒 10公克
酒漬櫻桃 適量
防潮糖粉 適量
Ingredients
Pastry:
80g unsalted butter
A little salt
100g water
30g fresh milk
110g bread flour
4 whole eggs
Custard cream:
4 egg yolks
75g sugar
150g fresh milk
50g cake flour
350g fresh milk
A little vanilla essence
10g rum
A little brandied cherry
A little icing sugar
作法 Method
泡芙製作 Making the puff pastry:
1 無鹽奶油及鹽放入鍋中加水及鮮奶煮沸，熄火，加入高筋麵粉拌至無顆粒。
Combine unsalted butter, salt, water and fresh milk in pot. Bring to boil then turn off heat. Stir in bread flour till mixture becomes smooth.
2 再以小火繼續加熱，攪拌至鍋底出現薄膜，立即離火待涼。
Simmer over low heat and stir till a thin layer begins to form at bottom of pot. Remove pot from heat.
3 待麵糊降溫至60∼70℃，分次加入打散的全蛋調整濃稠度，最後拌至麵糊呈光滑濃稠狀。
When batter has cooled to 60ºC∼70ºC, slowly stir in beaten egg mixture. Stir till batter is smooth and thickened.
4 將麵糊擠成直徑3公分、高度2公分，放在烤盤上，噴上水霧，移入已預熱烤箱中烤焙，取出待涼。
Squeeze batter onto baking tray, each about 3cm wide and 2cm high. Spray with a little water before baking in preheated oven.
填入奶油醬 Filling in the cream custard:
1 蛋黃打散，加入細砂糖拌勻，加入鮮奶150公克及低筋麵粉攪拌至無顆粒。
Beat egg yolks together and stir in sugar. Stir in 150g fresh milk and cake flour till mixture becomes smooth.
2 邊攪拌邊加入煮沸的鮮奶350公克拌勻，以小火加熱並攪拌至沸騰後離火。
Stir in boiled mixture of 350g fresh milk. Simmer over low heat then stir to a boil. Remove pot from heat.
3 待完全冷卻後加入香草精及蘭姆酒拌勻，即完成奶油醬。
Allow cream custard to cool completely before stirring in vanilla essence and rum.
4 裝入擠花袋，填入烤好、切開的泡芙中，再放入酒漬櫻桃，撒上防潮糖粉。
Fill open, baked puff pastry with cream custard squeezed from piping bag. Put in brandied cherry and dust with icing sugar. Serve.
TIP
製作時可視麵糊濃稠度增減全蛋份量，若麵糊擠在烤盤時會攤開，即表示太稀，泡芙烘烤後會無法膨脹成飛碟狀。
Whe n making the batter for the puff pastry, adjust the amount of egg mixture accordingly. If the batter is too thin, the mounds squeezed onto the baking tray will spread out flat, and may not “puff up” properly after baking.
◆影響餅乾口感的重要因素
手工餅乾不但材料簡單，而且作法容易，可說是烘焙初學者最容易上手的一項點心，讓我們先來了解左右餅乾美味的關鍵！
1.水分多寡影響餅乾硬度
水分泛指清水、鮮奶、奶水及蛋白等含水的材料，會影響小西餅的軟硬度。適量水分可讓餅乾口感稍具硬度，但亦不宜添加過多，否則會使麵糊過溼，餅乾反而會因烤不乾而變軟。
2.糖分愈多餅乾愈脆
糖可增加小西餅的色澤，而糖量的多寡亦會影響餅乾的脆度。配方中糖分較多的餅乾吃起來比較脆，但仍不宜添加過量，否則會很膩口，有時也可以改用紅糖來增加風味。
3.油脂帶來酥脆口感
油脂是使餅乾吃起來有酥脆口感的最大功臣，所以，口感愈酥、層次愈多的餅乾，通常熱量也比較高。一般製作麵糊類小西餅時，會加入無鹽奶油或白油，使餅乾吃起來香濃酥脆，而乳沫類小西餅則較常使用液態植物油，或根本不加油脂。
4.適量雞蛋有助蓬鬆
雞蛋在餅乾材料中占有相當重要的地位。其中蛋黃的卵磷脂可發揮乳化作用，增加餅乾的柔軟度與減少組織顆粒，而製作乳沫類小西點時，更是需要靠蛋的打發使餅乾蓬鬆，至於麵糊類小西餅雖是靠固體油脂打發，但仍要加蛋以免西餅口感乾澀不好吃。
◆ DIY 餅乾的成功祕訣
1.麵粉碰到空氣中的水分容易結粒，所以一定要過篩後再加入材料中攪拌，才不會產生麵糊結塊的問題。
2.製作酥硬性小西餅別忘了將麵團放入冰箱冷藏或冷凍，以便讓餅乾麵團固定形狀，不但方便切割且餅乾烘烤時才不易變形，若麵團剛從冰箱拿出來時太過冰硬，只要置於室溫略微回軟後再操作即可。
3.請記得烤盤上要鋪上烘焙紙或不沾布，亦可使用不沾材質的烤盤，以免餅乾沾黏在烤盤上，而且擠麵糊時也要保持一點間隔距離，以免烘烤時麵糊膨脹，而使所有餅乾黏成一塊，造成烘烤不勻而失去酥脆口感。
◆ Factors affecting the taste of the biscuits
Biscuits are really the easiest type of pastry for beginners, thanks to their simple ingredients and preparation method. Nevertheless, do take note of the following factors that will determine the quality of the final products:
1. The amount of liquid affects the hardness of the biscuits
Liquid here refers to ingredients like clear water, fresh milk, evaporated milk and egg whitewhich will affect how hard or soft the biscuits turn out to be. An appropriate amount of liquid used will give the biscuits an appropriate degree of hardness. Too much liquid, though, will cause the dough to become too wet, causing the biscuits to become undercooked and soggy.
2. The amount of sugar affects the crispiness of the biscuits
Sugar gives the biscuits an appealing glaze, and affects the crispiness of the biscuits as well. Biscuits containing more sugar tend to be crunchier, but avoid adding too much sugar as it may become an overkill. Sometimes brown sugar may also be used for a different sweet flavor.
3. The amount of fat affects the richness of the biscuits’ flavor
Fat is the most important element in determining the richness of the biscuits’ flavor, which explains why biscuits that are more buttery and layered are also the ones that give more energy. For this purpose of enhancing the flavor, unsalted butter or lard is usually used in biscuits made from batter. Biscuits made mainly from milk or cream usually require the use of liquid vegetable oil instead of fat.
4. The amount of egg affects the softness of the biscuits
Eggs play a fairly significant role in the making of biscuits. Lecithin in the egg yolk have an emulsifying function, which increases the softness of the biscuits and reduces the presence of a grainy texture. Eggs are even more important when making dairy-based pastries as they help the product rise better. And despite the fact that biscuits made from batter largely depend on fat to rise, eggs are still essential for adding a hint of moisture.
◆ Secret tips to DIY biscuits
1. Flour (and other powdery substances) tends to lump together and turn grainy due to contact with moisture in the air. This is why it is important to sift the substance before mixing into the other ingredients. Failing to do so may result in a lumpy batter.
2. When making biscuits with a firm and crunchy bite, don’t forget to refrigerate or freeze the dough beforehand to solidify its shape. This is to facilitate easier cutting, and also to prevent the pieces of dough from becoming out of shape while baking. If the refrigerated dough is far too hard to cut through, simply thaw it slightly under room temperature.
3. If you are not already using a baking tray made of non-stick material, do remember to line the baking tray with grease-proof paper or nonstick cloth to prevent the biscuits from sticking to the baking tray. Also avoid squeezing the mounds of batter too close to each other onto the baking tray, as they are likely to expand then merge together during baking. This causes the biscuits to be unevenly baked and thus lose their crunch.
杏仁瓦片Crispy Almond Flake Cookie
烤箱溫度：160℃
烤箱位置：烤箱上層
烘烤時間：約15 ～ 18 分鐘
使用模型：長方形烤盤1 個，鋪不沾布
Oven temperature:160ºC
Position in oven:Upper level of oven
Baking time:15-18 minutes
Baking tin:1 rectangular baking tin lined with cloth
材料
全蛋 1 個
蛋白 2 個
香草精 少許
糖粉 80 公克
低筋麵粉 50 公克
杏仁粉 20 公克
杏仁片 180 公克
Ingredients
1 whole egg
2 egg whites
A dash of vanilla essence
80g icing sugar
50g cake flour
20g almond powder
180g almond flakes
作法 Method
1 全蛋、蛋白、香草精混合打散，篩入糖粉攪拌至沒有顆粒。
Beat whole egg, egg whites and vanilla essence together. Sift in icing sugar and stir till mixture is smooth.
2 再篩入低筋麵粉，加入杏仁粉攪拌均勻至呈濃稠狀。
Sift in cake flour. Add almond powder and stir till mixture is thickened.
3 最後加入杏仁片攪拌均勻成麵糊，靜置約30分鐘。
Toss in almond flakes and stir to form batter. Set aside for 30 minutes.
4 用湯匙將麵糊舀在烤盤上，用手指推平成圓形薄片，移入已預熱烤箱中烤焙。
Spoon batter on baking tray. Smooth over with finger to form thin round layer. Bake in preheated oven.
TIP
＊烘烤時，麵糊中的杏仁片盡量不要重疊，麵糊弄得愈平愈薄，烤出來餅乾愈脆。
＊要使餅乾的口感更脆，也可以不用全蛋，改用4個蛋白來製作。
*Avoid having any overlapping almond flakes in the batter. The thinner and flatter the batter, the drier and crispier the cookie.
* If you want to have a crunchier bite, replace the eggs with 4 egg whites.
和風泡芙 Japanese Cream Puff
烤箱溫度︰先220℃～230℃，再降至170℃～180℃
烤箱位置︰烤箱中層
烘烤時間︰先烤15～18分鐘，降溫後再烤10～12分鐘
使用模型︰長方形烤盤1個，鋪不沾布
Oven temperature: First 220ºC-230ºC, then lowered to 170ºC-180ºC
Position in oven:Centre of oven Baking time: First for 15-18 minutes, then for 10-12 minutes after lowering temperature
Baking tin:1 rectangular baking tin lined with cloth
材料
泡芙
無鹽奶油 80公克
鹽 少許
水 100公克
鮮奶 30公克
高筋麵粉 110公克
全蛋 4個
卡士達奶油醬
蛋黃 4個
細砂糖 75公克
鮮奶 150公克
低筋麵粉 50公克
鮮奶 350公克
香草精 適量
蘭姆酒 10公克
酒漬櫻桃 適量
防潮糖粉 適量
Ingredients
Pastry:
80g unsalted butter
A little salt
100g water
30g fresh milk
110g bread flour
4 whole eggs
Custard cream:
4 egg yolks
75g sugar
150g fresh milk
50g cake flour
350g fresh milk
A little vanilla essence
10g rum
A little brandied cherry
A little icing sugar
作法 Method
泡芙製作 Making the puff pastry:
1 無鹽奶油及鹽放入鍋中加水及鮮奶煮沸，熄火，加入高筋麵粉拌至無顆粒。
Combine unsalted butter, salt, water and fresh milk in pot. Bring to boil then turn off heat. Stir in bread flour till mixture becomes smooth.
2 再以小火繼續加熱，攪拌至鍋底出現薄膜，立即離火待涼。
Simmer over low heat and stir till a thin layer begins to form at bottom of pot. Remove pot from heat.
3 待麵糊降溫至60∼70℃，分次加入打散的全蛋調整濃稠度，最後拌至麵糊呈光滑濃稠狀。
When batter has cooled to 60ºC∼70ºC, slowly stir in beaten egg mixture. Stir till batter is smooth and thickened.
4 將麵糊擠成直徑3公分、高度2公分，放在烤盤上，噴上水霧，移入已預熱烤箱中烤焙，取出待涼。
Squeeze batter onto baking tray, each about 3cm wide and 2cm high. Spray with a little water before baking in preheated oven.
填入奶油醬 Filling in the cream custard:
1 蛋黃打散，加入細砂糖拌勻，加入鮮奶150公克及低筋麵粉攪拌至無顆粒。
Beat egg yolks together and stir in sugar. Stir in 150g fresh milk and cake flour till mixture becomes smooth.
2 邊攪拌邊加入煮沸的鮮奶350公克拌勻，以小火加熱並攪拌至沸騰後離火。
Stir in boiled mixture of 350g fresh milk. Simmer over low heat then stir to a boil. Remove pot from heat.
3 待完全冷卻後加入香草精及蘭姆酒拌勻，即完成奶油醬。
Allow cream custard to cool completely before stirring in vanilla essence and rum.
4 裝入擠花袋，填入烤好、切開的泡芙中，再放入酒漬櫻桃，撒上防潮糖粉。
Fill open, baked puff pastry with cream custard squeezed from piping bag. Put in brandied cherry and dust with icing sugar. Serve.
TIP
製作時可視麵糊濃稠度增減全蛋份量，若麵糊擠在烤盤時會攤開，即表示太稀，泡芙烘烤後會無法膨脹成飛碟狀。
Whe n making the batter for the puff pastry, adjust the amount of egg mixture accordingly. If the batter is too thin, the mounds squeezed onto the baking tray will spread out flat, and may not “puff up” properly after baking.
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