Hi, if you are watching this video, please give me a like and subscribe to motivate me to make more videos.
Thank you very much!

哈喽大家好如果你看到了这视频就顺手点个赞吧有空的话给个三连做视频不易你们的动动手指能给我莫大的能量谢谢啦xxx



Music used in this video

Stream cafe    • 1 hour of comfy & relaxing songs | ro...  

此配方可做8个花酥
油皮
黄油 38g
砂糖30g
中筋面粉 90g
温水38g

油酥
低筋面粉 95g
黄油55g

馅料40g*8个


注意开酥温度在20度左右

油皮制作:
1. 软化好的黄油加入白糖混合均匀加入面粉
面粉和黄油混合揉成颗粒状
2. 加入温水面团混合到不粘盆保鲜膜盖好
静置 30分钟
3. 静置好的面团揉成光滑的面团
4. 油皮分4份每份 47g, 剩下油皮调成黄色

油酥制作
1. 黄油室温软化 加入低筋面粉混合成光滑的面团
2. 分成2份调色紫色72g, 白色72g
3. 白色分成 6g✖4, 紫色分成18g✖4, 白色12g✖4, 各搓成条

合体
1. 油皮擀开包上油酥白紫白各一个封口包紧防漏保鲜膜静置15分钟
2. 第一次擀开案板撒粉防粘, 接口朝下擀开至大概2530cm左右有气泡的话戳破挤出从长度长的一头卷起形成长卷 盖保鲜膜静置15分钟
3. 第二次擀从中间往两头擀重复擀皮达到一定的长度约6570cm从短的白色一头卷起天气热的话卷好后冰箱冷藏10分钟
4. 用美工刀片平分两份切开不能来回切不然切面会不平整切好盖保鲜膜静置10分钟
5. 撒些手粉在台面拿一份切面朝下压扁压圆擀开擀圆会自然形成碗状放入馅料包上馅料封口整圆盖保鲜膜静置15分钟
6. 包好后稍微压扁一点用刮板先轻轻压5条纹路确保是平均的5瓣花然后把纹路尽量压深要用巧劲注意不要把面皮切开了把每瓣花瓣捏成尖尖的
7. 黄色油皮擀开用星星模具压出花蕊贴上
8. 参考温度: 上下火预热10分钟150度2025分钟

收藏方式
新鲜出炉是最好吃的室温3天内吃完因为自炒馅料没防腐剂。吃前空气炸锅150度5分钟让酥皮回酥。
冷冻保存: 放凉透收密封容器吃前空气锅140度10分钟酥皮回酥放至温热吃。


Recipe makes 8 cakes
Dough 1:
Butter 38g
Caster sugar 30g
Allpurpose flour 90g
Warm water 38g

Dough 2:
Soft cake flour 95g
Butter 55g

Filling: 40g✖8

Note :
The operating temperature is about 20 degrees

Dough 1
1. Add sugar in room temperature soften butter, mix well
2. Add flour, mix and rub until resembles a sand like texture
3. Add warm water, mix until it came out of the bowl clean, Wrap up with cling wrap and rest for 30 mins
4. Knead into a smooth dough, divide into 4 portions, each 47g, turn the rest of the dough yellow for stamen

Dough 2
1. Soften room temperature butter, Add soft cake flour and mix into a dough
2. Divide into 2 portions, white 72g, purple 72g
3. Divide dough into 12 portions, white 6g✖4, purple 18g✖4white 12g✖4, shape into short strips.

Put everything together:
1. Roll out dough 1 and put in dough 2 whitepurplewhite, Seal tightly to prevent leakage, cover with cling wrap and rest for 15 mins
2. Smooth side up, roll out dough to around 2530cm long, poke and squeeze out bubbles if there is anystart rolling up from the long side, rest for another 1015 mins
3. Roll out from the middle to either side, continue rolling until you reach a length of 6570cm, roll it up from the dark pink end, If it's warm in your place, chill it in the fridge for 10 minutes.
4. Cut with a sharp blade one cut down, do not cut back and forth, otherwise the faces will be uneven
5. Put dough cutside down, Flatten and roll out the doughit will naturally form into a bowl
6. Wrap up fillings, cover with cling wrap and rest for 15 mins
7. Squish it down a bit, use a scraper to gently press 5 lines to ensure an even 5 petals, then press the lines as deep as possible, be careful not to cut through the pastry, then shape them into starlike flowers .
8. Oven temperature: preheat for 10 minutes, 150 degrees 2025 minutes

Storage Method: Best eaten when freshly baked. Consume within 3 days at room temperature. Best way to consume: Air fryer 150 degrees for 5 minutes to allow the pastry to return to crisp.
Freezer storage: Cool thoroughly then store in an airtight container, To consume: put in air fryer at 140 degrees for 10 minutes, pastry would return to crisp.


#蛋黄酥 #国潮#中式點心 #中式面点 #花酥#螺旋酥#chinesedessert #chinesepastry#千层酥