![[M's kitchen]](https://imgproxy.icook.network/safe/rs:fill:100:100:0:0/q:80/plain/http://tokyo-kitchen.icook.tw.s3.amazonaws.com/uploads/user/avatar/295952/438b064abce6272c.jpg){kind=avatar}
[芋香千層派]
![[芋香千層派]](https://imgproxy.icook.network/safe/rt:fit/w:800/el:0/q:80/plain/http://tokyo-kitchen.icook.tw.s3.amazonaws.com/uploads/recipe/cover/50252/c4db4ab26913e2af.jpg)
步驟
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內餡：先將芋頭削皮切小片（會較好成泥狀）放入電鍋蒸（外鍋約1•5杯水）備用
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麵糊：將奶油融成液態加入派皮材料，麵糊拌勻過篩
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麵糊：使用平底鍋小火煎（我是用約六吋鍋），不需倒油，熱鍋即可用約一勺大湯匙麵糊從鍋中下麵糊，慢慢用湯匙底部把麵糊鋪平（麵糊越薄越好喔）至麵糊邊邊可拿起即可，建議不要煎太過頭，口感會比較不好喔！重複此動作，至沒麵糊即可放著備用！
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把內餡用刮刀把內餡均勻抹在煎好的派皮上一層堆上一層，反覆動作至自己覺得可以的高度即完成（若派皮還有也可多做另一個千層派喔！）
小撇步
若是麵糊沒用完可放至冰箱冷藏，三天內煎完即可！（因此甜點不會很甜也不油，所以約可放冷藏兩天，冷凍4天，否則會影響口感喔！）煎好的麵糊也可當早餐蛋餅包鮪魚沙拉或是肉鬆等等！
![[MAYI]奶油千層派(免烤)](https://imgproxy.icook.network/safe/rs:fill:200:150:0:0/q:80/plain/http://tokyo-kitchen.icook.tw.s3.amazonaws.com/uploads/recipe/cover/239170/3fa9bc5471540a42.jpg)
![[芋香千層派]：蓁 一起做](https://imgproxy.icook.network/safe/rs:fill:360:360:0:0/q:80/plain/http://tokyo-kitchen.icook.tw.s3.amazonaws.com/uploads/dish/photo/196958/d17b0072ee1a94e3.jpg)
![[芋香千層派]：吳虹誼 一起做](https://imgproxy.icook.network/safe/rs:fill:360:360:0:0/q:80/plain/http://tokyo-kitchen.icook.tw.s3.amazonaws.com/uploads/dish/photo/86351/11080c66fff53327.jpg)
![[芋香千層派]：Yu Xuan Pu 一起做](https://imgproxy.icook.network/safe/rs:fill:360:360:0:0/q:80/plain/http://tokyo-kitchen.icook.tw.s3.amazonaws.com/uploads/dish/photo/41380/87cbc9c86458665f.jpg)
![[芋香千層派]：劉歐歐 一起做](https://imgproxy.icook.network/safe/rs:fill:360:360:0:0/q:80/plain/http://tokyo-kitchen.icook.tw.s3.amazonaws.com/uploads/dish/photo/33933/cd6f495e920398be.jpg)
