27層薄皮


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澎一聲便過了五周,比雞啼更早起身出門。一周四天在麵包學校跟十幾個大人一起,站在巨木桌邊搓揼捏摺、碌壓挑擠、初哥一團學做各式瑞典經典家常麵包和糕點。雞手鴨腳,奇形怪狀,統統出齊。

知我者奇聞論盡人如我居然立心學手藝,既是我一把年紀給自己下的挑戰和目標,換句話說也就是攞嚟賤。跟粉團纏綿天天,食指頭的指模都好像有點磨滑了,在手機寫字都拖拖的。過兩周就出去小店實習,心情如小學開學般緊張興奮。一年後學得成而開不出新天的話,起碼一門吃的技能將把我們一家五口填得滿足,填得甜甜。

圖中這三款牛油香鬆層層包是瑞典人飲咖啡fika必備的,一如香港人的熱奶茶配件雞尾或菠蘿包咁,層層包內有足足27層薄皮,製造過程步驟多難度高。平生第一回的出品賣相歪歪,味道卻不俗。每回把麵包和蛋糕帶回家,見面前的大小脷舔舔,已經是最大的回報。加油啊我!

2 thoughts on “27層薄皮

  1. 周游:

    Long time no talk. How are you doing? My goodness, your beautiful daughter has really grown since the last time I visited your site !!!

    I am glad to hear you are mastering the art of making those 27-layer treats. Here in Canada, we call this type of pastries “Danish”. That’s not to say Denmark is the only country making them, as evident from your post.

    Well, I hope I will have a chance to visit you in Sweden one day and taste some of these yummy treats you are making. Take care !!!

    ps: I visited Michelle in France abt a year ago. Are you still in touch with her and other friends of 2weeks1gather ?

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