羊角酥/奶油卷筒/忌廉卷筒食谱|千层酥皮，卡士达酱|Cornet Pie/Cream Horns/Danish Cream Rolls Recipe|Puff Pastry,Custard Cream
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- Опубликовано: 6 сен 2024
- #羊角酥 #奶油卷筒 #忌廉卷筒 #千层酥皮 #卡士达酱
#CornetPie #CreamHorns #DanishCreamRolls #PuffPastry #CustardCream
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♦ Oven: Electrolux 72L Built in Oven c.lazada.com.m...
好好享受，与我分享你作品的照片在我的Facebook Page上哦。
:-) Enjoy and share photos of your creation with me on my Facebook Page.
来自制羊角酥, 也称奶油/忌廉卷筒。可以自制甜筒模具。外皮采用自家制作的千层酥皮，卷叠成羊角圆柱型，烤至黄金。酥皮膨胀千层分明，空心内部裱入满满的卡士达酱。一口咬入，外皮甜香酥脆掉渣，内部蓬松柔软，卡士达奶油不过于甜腻。口感丰富，外观漂亮，视觉口味双赢。
要层次分明的千层酥皮：-
=开冷气做，用叉子不用手切牛油入面粉。牛油从头到尾不能融化，否则混酥干硬无层次。
=建议休息间断放冰袋/冷冻包装物，帮助保持桌面冷。
=每次要刷走多余手粉，帮助层次分明。
=面团要间断休息足够，帮助松弛面团，牛油不融化。
=至少做5-6次3折，增添层次感，口感薄酥而不硬。
收藏方式：吃前再裱入卡士达奶油。饼皮烤好凉透收密封容器，室温保留7天。要收更久就放冰库冷冻，吃前解冻，toaster中火烤热，放凉酥皮脆回，裱入卡士达奶油吃。
Let’s make Cornet Pie, also called Cream Horn/Danish Cream Rolls. Can self-made cylinder mould. The outer skin is made of homemade puff pastry, roll overlapped into a cylindrical horn shape, baked until golden. The puff pastry rise and puff into thousand layers, hollow center filled with custard cream. One bite in, outer skin is sweet and crispy, inner texture is soft fluffy, the custard cream is not too sweet. The taste is rich, the appearance is beautiful, both visual and taste are fantastic.
To have clear thousand layers puff pastry:-
= Must on air Cond, use fork not hand to cut butter into flour. Butter cannot be melted from beginning to end, otherwise dough absorbed butter turn dry and hard.
=Suggest to put ice bag/Frozen Package during breaks, to help keep the table cold.
= Always brush away excess dusting flour, to promote prominent layers.
= Dough must be rested enough, to help relax dough and prevent butter from melting.
= At least make 5-6 times 3Folds, adding layers, texture will be thin crisp but not hard.
Storage Method: Pipe in custard cream right before eating. After baked and cool completely, put the crust in airtight container, keep at room temperature for 7 days. To keep longer, store in the freezer. Thaw before eating. Bake them in toaster over medium heat. Let cool and crisp back. Pipe with custard cream and serve.
♦食谱=8条奶油卷筒=（圆柱模具：长13.5厘米 x 直径2.5厘米）
=面团=（5-6次3折，最后杆成长方：长38厘米 x 宽16厘米 x 厚度0.4厘米）
120克 无盐牛油 (冷，切丁)
160克 普通中筋面粉
5克 细纱糖
1克 盐
80克 冷水
蛋液 （1颗鸡蛋+2茶匙水）
白糖（撒顶部）
(上下火，不开旋风，中层烤)
(预热烤箱190C: 25-30分钟)
=卡士达奶油=
1 蛋黄
15克 细纱糖
1克 盐
6克 低筋面粉
6克 玉米淀粉
100克 牛奶
1克 香草精
80克 动物性淡奶油（冷）
♦ Recipe =8pcs Cornet Pie= (Cylindrical mold: Length 13.5cm x Diameter 2.5cm)
=Dough= (5-6 times 3 folds, final roll into rectangle: Length 38cm x Width 16cm x thickness 0.4cm)
120g Unsalted Butter (Cold, Cubed)
160g All Purpose Flour
5g Caster Sugar
1g Salt
80g Cold Water
Egg Wash (1 Egg + 2tsp Water)
Sugar (sprinkle top)
(Top Bottom Heat, No Fan Force, Middle Rack)
(Preheated Oven 190C: 25-30 minutes)
=Custard Cream=
1 Egg yolk
15g Caster Sugar
1g Salt
6g Cake Flour/Low Protein Flour
6g Cornstarch
100g Milk
1g Vanilla Extract
80g Dairy Whipping Cream (Cold)
♦ MUSIC
Artist: Spazz Cardigan
Title: Lucid_Dreamer
Artist: Wayne Jones
Title: First Love
![Cornet Pie 🐚 코로네 파이 [FOOD VIDEO] [스윗더미 . Sweet The MI]](http://i.ytimg.com/vi/sjHcRDkx8Ds/mqdefault.jpg)
![Cornet Pie 🐚 코로네 파이 [FOOD VIDEO] [스윗더미 . Sweet The MI]](/img/tr.png)
![[No Mold] Crispy Custard Cream Pie Recipe :: Best Cornet Pie :: Dessert Recipe](http://i.ytimg.com/vi/Qg7jFp3syq8/mqdefault.jpg)
口感真棒，反复3折值得了。Texture so great, repeat 3folds worth it.
✓要层次分明的千层酥皮：-
=开冷气做，用叉子不用手切牛油入面粉。牛油从头到尾不能融化，否则混酥干硬无层次。
=建议休息间断放冰袋/冷冻包装物，帮助保持桌面冷。
=每次要刷走多余手粉，帮助层次分明。
=面团要间断休息足够，帮助松弛面团，牛油不融化。
=至少做5-6次3折，增添层次感，口感薄酥而不硬。
✓收藏方式：吃前再裱入卡士达奶油。饼皮烤好凉透收密封容器，室温保留7天。要收更久就放冰库冷冻，吃前解冻，toaster中火烤热，放凉酥皮脆回，裱入卡士达奶油吃。
✓To have clear thousand layers puff pastry:-
= Must on air Cond, use fork not hand to cut butter into flour. Butter cannot be melted from beginning to end, otherwise dough absorbed butter turn dry and hard.
=Suggest to put ice bag/Frozen Package during breaks, to help keep the table cold.
= Always brush away excess dusting flour, to promote prominent layers.
= Dough must be rested enough, to help relax dough and prevent butter from melting.
= At least make 5-6 times 3Folds, adding layers, texture will be thin crisp but not hard.
✓Storage Method: Pipe in custard cream right before eating. After baked and cool completely, put the crust in airtight container, keep at room temperature for 7 days. To keep longer, store in the freezer. Thaw before eating. Bake them in toaster over medium heat. Let cool and crisp back. Pipe with custard cream and serve.
妳好Iven 如何不要让牛油融化呢 ？ 我一压进面粉 过后➕冷水 就融了 而且水还过多呢 (你给的份量 80g)😢
@@CSXL1020 家室温不可以高，一定要开冷气，或碗底放一碗冰。牛油切块后一定要放冰箱硬了再用
你可以做好 在網路售賣嗎 不想動手自己做
@@iwen777 ok 谢谢你
我最喜歡主持放食谱在網上，令我們年纪大特别方便，我時時都有跟著做，谢谢你。
不客气噢，有写在说明栏description box了，做了拍照来看
老師教做解說的好詳細，真是太棒了！看起來真是美味好吃的甜點！謝謝妳的分享！
不客气，谢谢你的支持，希望你尝试做哦
Dear teacher, I succeeded in making it, it's very delicious.Thank you so much.I love you.
Oh wow so talented, pls send me photo after making
Happy to see this pie, 😋😋😋very unique recipe, 👍👍👍it's hard to find at the bakery shop. 😀 Thank you very much for your wonderful sharing! Have a great weekend Wendy! 💞💞💞🌹🌹🌹🌻🌻🌻
Oh yaya, so far i saw one bakery shop sell it only. Hope you can try
老师，羊角酥口感真好，谢谢你教导🌹
不客气，做了拍照来看
Great recipe thanks 🙏for sharing
Oh my goodness, Wendy! I was just thinking about learning how to make this and here you are! Thank you sooooo much! 😍😍😍
Welcome, wow such a coincidence, faster try it too
Your thoughts do not belong to you. The system knows what you think, when this happens you know you. System means something that is underground that sees them. It’s the stem of the central nervous system how things are really made on the shelfs. This is detection of the nucleus through water and electricity. Its how businesses guarantee success, it’s mind control. It’s nazi technology how man felt safe enough to travel to other celestial objects above us. But the nazi revolution had to die out to the public and allow the Windsor family to deceive the world on what a loving family they are not..😂. They would feel insignificant if they were not the brightest peacock orbiting the sun like every other celestial object like.. like you know..😊❤. They know I love them, just not like that though!.
一直想做 但沒有模具 看到這個方法 真是太好了 謝謝你的分享
太好了，这是小时候我最喜欢的点心，一定找机会试做一下哦
哇，很好哦，做了拍照来看
今天跟着老师教的 成功了 而且很脆也很好吃😋👍🏻❤️
哇很厉害，做了拍照来看
哗! 好精緻的下午茶甜品🍵🍵🍵👍👍👍💯💯💯😋😋
谢谢你，尝试做哦
@@iwen777 謝謝老師,我会尝试做,看了想尝一口呢哈哈
@@leekiansiow3401 很好，做了拍照来看哦
見到都想食😋😋
赶快尝试做了o
i have already followed your clip last week. it came out pretty well until now the 2nd time i did it hope next time i will make it in square for cha siu puff
Waow this is so amazing.i eat custard cornets in singapore in gokuku n I am crazy bout it..now I will definitely try makin it at home.thanks my dear foe this recipie
Oh wow so great, all the best, pls send me photo after making
做得真漂亮
先来点个赞，等会再看。这个我一定要做。💪🏽
哇谢谢你，期待照片
Well done 👏and looks yummy. Thanks for the great video. ❤👍
Thanks alot, hope you can try
Wow... So nice and crispy pie, love your's method. Thanks to share the recipe.
Thanks alot, hope you can try it too
看着好好吃的样子啊。太感谢了。感谢分享
Excellent beautiful delicious
Thk’s for sharing good recipes
谢谢美食分享，看着做流口水🤤，一定要试做。
不客气，很好做了拍照来看
做的太美了，香脆可口👍👍👏👏
谢谢你，尝试做哦
太好了！最近刚想学 你就出影片了！
哇，准，赶快做了拍照来看哦
Jarur banaugi 👍
Thanks alot for commenting, ops so sorry. I dont understand, can you send in English please?
雖然仍有改善空間 但已經好有成功感
我第一次吃是在台北车站一家面包店买的，超级好吃，回到马来西亚在KL逗留几天继续旅行时在pavilion楼下也买过但味道不如在台北吃到的那么好吃，去年MCO时有做过，繁杂的多工手续做出来很成功但就是没在台北吃的那么好吃，试两次馅料都没有第一次吃的那么好吃，感觉不满足，现在刷到老师的视频好想再做，做蛋糕20年因MCO做太多烘焙了导致但肌腱鞘炎现在也无法擀面团只好视吃了。
老师，昨天我已经做了，很好吃，谢谢老师😘
哇厉害，做了拍照来看
just did it yesterday. Really nice. Thanks Wendy 🤩
Oh wow, so talented, pls send me photo after making
@@iwen777 where should I send it to? Let me check whether I still keep the foto or not 😁
ของโปรด ผมเลย อร่อย ครับ
👍🌹👍回味小时候的感觉赞，一定要学做👍👍
哈哈，是的，很好吃，做了拍照来看
this looks really greatttt❤️ 请问公仔饼的食的食谱video还有吗
Thanks alot, hope you can try.
Not yet.might upload in future
先👁️👁️🈵🈵广告才来享受您的分享😄🙏感谢您的分享哦💖👍🤗🤗太棒了‼️👍👍👏👏祝您和家人幸福快乐安康💖💖🙏🙏周末愉快哦💖👍🤗🤗🌹🌹🌹🍀🍀🍀
谢谢你，尝试做哦
@@iwen777 🤗🤗不用客气哦💖😁👌👌
@@soundofheartrelaxation652 😄
谢谢老师，我明天在家会尝试一下！
肉鬆小貝食譜 敲碗很久了 🤣🤣🤣
谢谢建议
多謝你詳細解釋和引導👍🏻👍🏻👍🏻🙏🏻🙏🏻🙏🏻酥皮麺團做法清楚，可以用作拿破崙蛋糕和蝴蝶酥的酥皮嗎？
看了好想吃。👍
谢谢你，赶快尝试做噢
You should use box grater to grate the cold butter. It will incorporate & rub into the flour mixture easily without melting the butter.
I have tried that method before, but my country is really warm, just the time of grading into small pieces already enough to melt the butter, since grated butter is such small in pieces, soften melted even faster.
太美了，看起來"好像"比可頌容易些，。
請問老師，如果不喜歡奶油餡，可以直接捲起來放在大的蛋塔模具中嗎？
可以哦 哈哈
Hi, Can I make the dough in advance and leave it in the chiller
Bạn chia sẽ tuyệt lắm.ủng hộ bạn.like.🌹🌹🌹🌹.chúc bạn vui vẻ.🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹
照你的配方做了，都算成功，谢谢老师的分享，请问老师用这个配方可以做蛋挞皮吗？谢谢！
那個 有一個問題 可以像做可頌的方式做嗎？
就是先桿成黃油正方形 然後 在把黃油 放入桿好的麵團
這種方式可以嗎
我想問custard醬這樣煮蛋黃是不是已經熟了？因為小孩子吃怕蛋黃不熟. 如果不用custard可以改用cream cheese嗎？
可以出一个sausage bun吗🥰太喜欢你的教程了 超级详细
谢谢支持，谢谢建议
请问可颂面包也可以用同样的方法吗？是否可以分享可颂面包的做法？谢谢
May I know the cold water is it from refrigerator?
由于cream 不能放久， 可以放肠仔一起烤吗?
好想吃啦。
哈哈赶快做来吃哦，好吃
老师，我也想做巧克力的Custard cream, 请问只需要加可可粉就行吗
老师、你开酥是折叠了好几次、擀饼的时候太麻烦，用压面机压、行不行呢？
helllooo, can i use this recipe to make apple strudel?
老師這室溫可以放多久
搅拌牛油和面粉 如果没有冷气的话 开冷气部分 需要隔冰块吗
如果杆面团时 没有冷气的话 需要注意什么吗
没冷气的话，尽量室温不能高哦，晚上做最好，要注意牛油不能融化了，不然混酥就没层次了，杆前用冰袋敷桌面，让桌面冷。
你好，如果烤箱没有关旋风的设置 可以开着吗？
這個酥皮可制作蝴蝶酥嗎？
你好老师 想请问您 烘焙的白巧克力 有推荐的什么牌子比较适合吗 做饼干夹心的
要室温保持硬的就用compound chocolate较好定型不融化。
如果只是做像白色恋人的食谱因为巧克力夹心很薄，我本身是用couverture chocolate callebaut，因为是真巧克力较好吃。
請問可以用來做拿破崙的酥皮嗎?
看着就好吃，就是做起来太麻烦了！
哈哈，千层酥皮都是这样的，不过口感口味太值得了。你也可以买现成puff pastry酥皮来做
Discription box 的食谱写低筋面粉，视频中说普通面粉。
谢谢提醒哦，我改正了description box,面团应该是中筋面粉
这个可以按照蝴蝶酥的方式做吗？
老师，请问如果做好了还没有先吃的话要怎样收？直接放冰箱？
请看我的video description box/pin comment, 有写收藏方式
原来这是您的羊角酥
请问...酥脆面皮可以提早做了...第二天烤吗？谢谢🙏
可以，要包好保鲜膜防干
Puff Pastry is available in super market so no need to make it at home🤪
可以用现成的千层酥皮吗？
可以的哦。
👏👏👏👏👏👏👏👏❤❤❤
失败了 整个烤化掉是怎么回事
Si può avere la ricetta in italiano
Like like 💓💓
Thanks alot, hope you can try
是我小时候最爱，看了又觉得有点复杂
尝试做噢，很多人做了说很好吃噢。其实只是重复步骤而已啊，不过口感口味太值得了。你也可以买现成puff pastry酥皮来做
Iwen baking如果蛋抽大小不异怎么办❓卡士达酱可不可以不加淡奶油
做了大小不同而已，还是可以的，不然就找其他把柄也可以的。
加了淡奶油会蓬松很多
好的，谢谢你的回复
@@wongsweetfong7319 不客气，做了拍照来看
小豪
Could u plz show how to do the paper molds for these rolls?
Hii
It's already demonstrated in the video in tje beginning, please watch entire video carefully
❤️❤️❤️
Thanks alot, hope you can try
老师，如果做好了吃没有完请问要问我收藏？
可以加榴莲？
谢谢
收藏方式已经写在description box和 pin comment了
@@iwen777 好的😊
请问卡士酱可以加榴莲？
@@mandytay3692 應該可以的 改為巧克力醬也是可以的。
請問什麼是玉米澱粉，台灣好像沒有
玉米磨成的粉 找玉米粉 老師多了澱 有時會搞亂了😂
玉米淀粉跟玉米粉是一样的。cornstarch or corn flour
❤😍
Thanks alot, hope you can try
老师里面可以放Hot Dog或咖喱料吗？
Hotdog可以，咖里太水了
请问一下您是用什么size的裱花嘴呢？？
Wilton 2D
谢谢你的回复😁😁
@@tracylee4131 不客气，做了拍照来看
请问您用什么牌子的打蛋器？
Kenwood
妳好 想问一下 最后要擀成0.4 cm 那个0.4 如何量啊 ？
用遊標卡尺量 。
我今天 试做了 失败了 😭😭
@@CSXL1020 繼續努力，繼續試做，不放棄，總會成功的 。記住，「成功最大的障礙就是放棄」！
@@user-yp9xp3ue5u 哈哈哈 花了我 三个小时 😣😣
用尺量也可以。不要放弃再尝试，室温一定要冷，开冷气做噢。放冰袋保持牛油冷噢
👍👍👍👏👏👏😍😍😍
谢谢你，尝试做哦
请问奶油大概需要多少时间才能打至中性发泡?
做了就知道🤔
不建议用时间要测量，要看你自家的搅拌器力度，所以要仔细看影片的浓稠度，跟一抹一样
看完很想问哪里有卖 LOL
哈哈，你要省工可以直接买现成puff pastry来做，怎样都比买的来得酥脆新鲜哦，值得的
”Hello cookies们“ - 这是你的开场白吗？
是的，我的subscribers都称为"Cookies" 🍪
哦我知道了 cookies as in cooking buddies?
@@lisasavourey3621haha,no, just cookies, as cookies are my favourite, so u all are my favourite too.
@@iwen777 waaaahaahaa you are my favourite too! 🥰
@@lisasavourey3621 awww thanks alot for your support😍😊😊
bikin nya ribet amat.
Ya puff pastry is like that, Actually just repeating steps, result really satisfying
Look so difficult to do, alot folding method
Puff pastry is like that to achieve it's layering texture, hope you can try, alot of ppl made and said it taste nice, actually it's just repeating steps, but really worth it as taste and texture so good. Alternatively you can buy storebought puff pastry to make too
hun
有多好吃？
很好吃，做了品尝看
這么麻煩？
排除口感不说， 如果没有重复折可以吗? 懒惰😳
嗨，好像很难做，
其实步骤一样哦，只是重复哦，口感值得的
太煩了
太麻烦了