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原料
①油皮: , 中筋麵粉(普通麵粉): 230克, 豬油: 80克, 糖粉: 40克, 牛奶: 40克, 溫水: 50克, ②酥油皮: , 低粉: 200克, 豬油: 100克, 糖粉: 5克, ③四種色: , 紫薯粉: 5克, 抹茶粉(五十鈴): 2克, 竹炭粉: 1克, 南瓜粉: 5克, 或紅曲粉: 2克, ④餡料: , 紅豆沙: , 鴨蛋黃: 包好的餡料每份45克
步驟
1提前熬制新鮮豬油
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2油皮和酥油皮揉好靜置一個小時
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3四色各分成等分,(油皮分成12等分,酥油皮四色各3等分)
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4一份油皮包一份酥油皮
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5每份包好搓成長條靜置20分鐘
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6依次擀成牛舌狀
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7卷好靜置20分鐘,最好蓋著保鮮膜,要不然表皮會幹
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8進行第二次擀麵皮,小心擀成長條
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9每份都依次卷好,不要卷太緊,自然捲成卷就好
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10取一份卷對好中心切開(兩邊要相等)
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11每份45克的蛋黃豆沙餡備用
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12每卷切開成兩小份,小心看好紋路擀圓,中心厚,邊緣薄些
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13收口底部,完成一個咯,抓緊時間都包完吧;
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14全部包好是24個蛋黃酥;
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15放入170度預熱好的烤箱 160度烘烤30分鐘;
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16烘烤中
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17層層起酥
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18饞貓等著品嘗呢
19咬一口就掉渣渣
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20蛋黃也都漂亮得冒油???
21???????
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