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20080814 Mille feuille (Napoleon pastry) 拿破崙派 by Pan James
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Pan James
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裹油的麵團四折兩次三折一次後桿壓到烤盤大小
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Pan James
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麵糰微膨脹時就要蓋烤盤
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Pan James
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蓋烤盤後要將麵糰壓扁
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Pan James
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烤箱中第四組的麵糰
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Pan James
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烤出來的酥皮先要用鋸齒刀切邊
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Pan James
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鋸齒刀和切下來的邊
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Pan James
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裁切適當寬度
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Pan James
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抹打發的巧克力鮮奶油
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Pan James
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灑烤過切碎的核桃粒
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Pan James
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舖蛋糕海綿
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Pan James
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再抹巧克力鮮奶油
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Pan James
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再蓋一層酥皮
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Pan James
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兩層酥皮一層蛋糕海綿
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Pan James
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放在蛋糕海綿上
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Pan James
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開始由下端往上捲 01
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Pan James
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開始由下端往上捲 02
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Pan James
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開始由下端往上捲 03 壓緊
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Pan James
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開始由下端往上捲 04
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Pan James
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完成
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Pan James
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切片
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Pan James
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三層蛋糕海綿兩層酥皮