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自製薄脆片 Homemade Pailleté Feuilletine(Crushed Wafer)其實是一種厚度十分薄的餅乾，與日常看見的貓舌餅乾(langue de chat)、杏仁瓦片(almond Tuiles)等各種口味的餅乾小食十分相似。

Pailleté Feuilletine(Crushed Wafer) is a very thin and crispy cookies. It is quite similar with langue de chat(Cat langue cookies) and almond tuiles(A wafer cookies with to nutty almond flakes).

此外，薄脆片所需的材料和做法與上述的餅乾也十分相同，主要使用奶油、糖霜、麵粉和蛋白。當製作卡士達等甜點時會剩餘蛋白，因此製作這類餅乾是很好的方式消耗掉，避免浪費。

Also,the baking methods and the main ingredients(butter, icing sugar, flour and egg whites to make Pailleté Feuilletine are similar to other wafer thin cookies as mentioned before.

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份量 Yields

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材料 Ingredients

無鹽奶油 Unsalted Butter	100g
糖霜 Icing Sugar	126g
香草膏 Vanilla Paste	1 Teaspoon
低筋麵粉 Cake Flour	100g
蛋白 Egg Whites	167g

步驟 STEPS

1. 用打蛋器打發無鹽奶油至呈乳霜狀，加入糖霜混合均勻。Use a whisk to cream butter with Icing sugar.

2. 加入一半的蛋白(約80g)和香草膏，攪拌均勻。加入已篩過的低筋麵粉。Pour in half of egg whites. Then, mix well and add in sifted cake flour.

3. 加入剩餘的蛋白和香草膏，攪拌均勻。Pour in the rest of egg whites and vanilla paste.

4. 鋪放烘焙紙或矽膠墊在烤盤上，倒進1/3的麵糊(分三次烤焗;每盤為34cmX24cm)，用曲抹刀抹平表面，且確保脆片的厚度均勻。Line a pan with parchment paper or silicone mat.Then, pour in 1/3 batter and spread out with spatula.

5.放入180°C烤箱焗15分鐘。Bake at 180°C about 15mins.

6. 出爐後放涼。如果想完整保存脆片的話，反轉烘焙紙或矽膠墊，有脆片的那一面朝下，輕輕地撕去烘焙紙或矽膠墊。Cool the wafer with tray on baking rack.Then, upside the wafer and remove the parchment paper or silicone mat.

7. 可直接食用或稍為弄碎薄脆片用作甜點裝飾等等。 The wafers are ready-to-eat or you can use into other dessert or cheesecake crust etc..

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【薄脆片的保存 How to keep Pailleté Feuilletine】

‧ ‧裝入保鮮盒內，並放入食物乾燥劑一起保存。Keep them in air-tight container with desiccant.

‧‧放置於室溫便可以。 Keep them to the room temperature.

【當薄脆片受潮回軟… When the wafers become soft…】

‧‧用烤箱將脆片再次加熱，揮發當中的水分，恢復脆度。Bake the wafers in the oven again until they become crispy.

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