食材 Ingredients List
酥皮材料表 | Pastry Ingredients List
泡芙麵糊材料表 | Choux Pastry Ingredients List
內餡材料表 | Filling Ingredients List
用具 Equipment List
用具表 | Tools List
步驟 Instructions
準備酥皮 | Preparing the Pastry
- 黃油35克，糖粉20克，低筋麵粉35克，可可粉3克（糖粉、低筋麵粉、可可粉要過篩）。
Butter 35g, Icing Sugar 20g (sifted), Cake Flour 35g (sifted), Cocoa Powder 3g (sifted). - 四樣材料攪拌均勻，然後桿薄，用圓形模具壓成圓形，冷藏備用。
Mix the four ingredients well, then roll thin. Cut into circles using a round mold and refrigerate for later use.
準備泡芙麵糊 | Preparing the Choux Pastry
- 黃油35克，牛奶90克，糖4克，鹽1克，小火煮沸後關火。
Butter 35g, Milk 90g, Sugar 4g, Salt 1g. Bring to a boil over low heat, then turn off the heat. - 將低筋麵粉5克和可可粉5克篩入剛剛煮好的混合物中，翻拌均勻。
Sift 5g cake flour and 5g cocoa powder into the hot mixture. Mix well. - 將2個雞蛋打散，少量多次加入混合物中，每次充分攪拌均勻。
Beat 2 eggs, then add them to the mixture in small amounts, mixing well each time. - 提起攪拌好的混合物，應呈倒三角狀態。
The mixture should form an inverted triangle when lifted. - 將混合物擠入烤盤，形成圓形。
Pipe the mixture onto a baking tray in round shapes.
注意： 擠出的麵糊應均勻分佈，以確保烘焙時受熱均勻。
Note: Pipe the dough evenly to ensure uniform baking.
將酥皮放上泡芙 | Placing the Pastry on the Puffs
- 從冰箱中取出冷藏好的酥皮，放在每個圓形泡芙麵糊上。
Take the refrigerated pastry circles and place them on top of each piped round choux pastry. - 以180度烤30分鐘，直到表面金黃酥脆。
Bake at 180°C for 30 minutes until the surface is golden and crispy.
注意： 烘焙時請勿頻繁打開烤箱，以免影響泡芙膨脹。
Note: Avoid opening the oven frequently during baking to prevent the puffs from collapsing.
準備內餡 | Preparing the Filling
- 淡奶油200克和糖10克一起打發至發泡。
Whip 200g cream and 10g sugar together until stiff peaks form. - 加入黑糖珍珠，輕輕攪拌均勻。
Add the brown sugar pearls and gently mix until combined. - 將內餡擠入烤好的泡芙中。
Pipe the filling into the baked puffs.
注意： 擠入內餡時，泡芙應完全冷卻，以避免內餡融化。
Note: Ensure the puffs are completely cooled before piping in the filling to avoid melting.
教學影片 Video
影片逐字稿 Video Transcript
00:06
黃油35克 | 糖粉20克 | 低筋麵粉35克 | 可可粉3克
Butter 35g | Icing Sugar 20g | Cake Flour 35g | Cocoa Powder 3g
00:08
攪拌均勻
Mix well
00:10
桿薄
Roll thin
00:12
壓成圓形冷藏備用
Cut into circles and refrigerate for later use
00:15
黃油35克 | 牛奶90克 | 糖4克 | 鹽1克
Butter 35g | Milk 90g | Sugar 4g | Salt 1g
00:18
小火煮沸後關火
Bring to a boil over low heat and turn off the heat
00:25
篩入 低筋麵粉5克 | 可可粉5克
Sift in Cake Flour 5g | Cocoa Powder 5g
00:25
翻拌均勻
Mix well
00:26
2個雞蛋打散
Beat 2 eggs
少量多次加入
Add in small amounts, multiple times
00:28
提起呈倒三角狀態
Lift until it forms an inverted triangle
00:33
擠入烤盤
Pipe onto baking tray
00:36
放上酥皮
Place the pastry on top
00:38
180度烤30分鐘
Bake at 180°C for 30 minutes
00:45
淡奶油200克 | 糖10克
Whipping Cream 200g | Sugar 10g
打發
Whip until stiff peaks
00:48
加入黑糖珍珠
Add brown sugar pearls
攪拌均勻
Mix well
00:51
擠入泡芙
Pipe into the cream puffs
00:54
做好啦
Done!
