焦糖奶油千層酥 (少甜版) Caramel Puff Pastry Biscuits

Happy weekend dear all mommies!

Hear say there is a super hot snack in Korea named Samlip Benedine "Caramel Pastry Puff Biscuits"

I found the recipe shared and feedbacks are too sweet for somebody that don't like too sweet. I have modified the recipe to make it just nice in sweetness. Oh yes! I made it! This sinful snack is truly sinful which you can't stop once you start eating!!!

My gal likes it so much. She doesn't wanna share with me when I ask for some from her. So, you can imagine how yummy is it! 😋😋😋😝😝😝

(suitable for baby above 2 years old)

（適合2歲以上的孩子）

焦糖奶油千層酥

材料:

A. 冷凍酥皮10片 (我的烤盤一盤剛好擺5片的量)

B. 蛋白糖霜：蛋白1個、糖粉60g（原食譜130g）、低筋麵粉20g、玉米粉10g（原食譜：沒有）

C.焦糖液: 細砂60克、水15克，鮮奶油50克。

[做法：使用瓦斯爐煮，鮮奶油先隔水加熱備用。細砂加水，中途不攪拌，煮至咖啡色後離火加入鮮奶油拌勻，待冷後裝入擠花袋備用 。 ]

做法：

1）取出冷凍千層酥皮，室溫稍微解凍

2）蛋白打至起泡，加入糖粉，打至無粉狀，再加入過篩的低筋麵粉打至無粉狀，裝入擠花袋

3）每塊千層酥皮切成16小塊，用叉在酥皮上紮９個洞，然後排放入烤盤。

4）把作法2的蛋白糖霜以畫螺旋的方式擠上千層酥皮，邊邊大約留0.1公分，糖霜不會流出去喔! 糖霜很自然的填滿酥皮。

5）先將烤箱預熱190度。

6）在糖霜千層酥皮上用焦糖奶油醬畫個X，難免手抖。

7）如果一次只烤1盤，烘烤約10分鐘後打開爐門，把烤盤調轉（里外對調）繼續烘烤10-15 分鐘。 （我有顧爐，畢竟每台烤箱溫度不同）

如果一次烤2盤，時間設定25分鐘，烤12分鐘後把烤盤上下對調，並將烤盤轉（里外對調）重新放入烤箱，調低烤箱溫度到160'C繼續烘烤10-15 分鐘。 

8）焦糖奶油千層酥出爐放涼後，立刻放入密封罐保存。

注意：

擠焦糖時，洞口一定要夠小，才能擠出超細線，烤出來的線條才會美！

視頻示範 ： 擠糖霜和焦糖醬

Video Demo: how to squeeze the meringue and caramel

Caramel Crispy Puff Pastry Biscuits
(Less sweet version)
Ingredients:

A. 10pcs pastry puff  (my baking tray can lay 5pcs )

B. Sugar Meringue frosting: 1pc egg white, 60g powdered sugar (original recipe was 130g), 20g low protein flour, 10g corn flour  (original recipe: if using 130g powdered sugar, omit this)

C. caramel sauce: 60g sugar, 15g water, 50g whipping cream / heavy cream
Cook with gas stove:
double boil heavy cream till hot, off fire and keep dipping in the hot water. Use another pot, pour in sugar and water, cook under medium fire till boiling (do not stir) and colour getting brownish (till a bit lighter than the colour desired) then off fire. Add in the warmed heavy cream and mix well with wooden spatula (beware of the mixture might splash out a little) . Pour the caramel sauce into piping bag after cooling down. Set aside.

Method

1) Remove the puff pastry from freezer, thawed slightly at room temperature.

2) Beat the egg white with electric whisk till bubbling, add in powdered sugar, beat till no lumps then add in sieved flour and continue beating for a while.  Pour the meringue into a piping bag too. set aside.

3) Use a sharp knife and dust with some flour, cut the puff pastry into 16 equally square pieces. Lay the mini puff pastry onto the baking tray which laid with baking sheet.

4) Cut a small hole to the piping bag with meringue, squeeze the sugar meringue by way to draw a spiral on the mini puff pastry (leaving about 0.1 cm at the sides to prevent excess sugar meringue flow out of the surface of the mini puff pastry.

5) Preheat the oven to 190'C now before proceed to the next step.

6) all mini puff pastry are full with sugar meringue on the surface, cut the piping bag with caramel sauce with a tiny hole and draw a "X" marking on each sugar meringue topped puff pastry. practice more will avoid shaking hand.

7) If you only bake a plate at a time, bake for about 10 minutes and then open the oven door, turn the baking tray (inside - out), return the baking tray into oven and continue baking for 10-15 minutes. 

If you bake 2 dishes at a time, set the time for 25 minutes, switch the baking tray up and down and also inside-out after baking for 12 minutes, then lower the temperature to 160'C and continue baking for 10-15 minutes. 

***(watching the oven to avoid over burnt. Different oven temperature is different)***

8) Remove the caramel puff pastry cookies out of the oven, cool down before storing in air tight container

note:

When squeezing caramel, the hole must be small enough to squeeze the ultra-fine lines, baked lines will be beautiful!