Hello 大家好欢迎来到我的频道。今天分享中秋节yyds的蛋黄酥。这款蛋黄酥我是用大包酥的方法来制作的我平时多数会用小包酥来制作酥饼的我觉得大包酥比小包酥更简单也更省时但小包酥会让酥饼更酥脆层次会更多。朋友们可以根据自己的需求来选择制作的方法。
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材料
酥皮此配方可以做18个左右的蛋黄酥或酥饼
水油皮中筋面粉250克猪油80克糖45克水90克
油酥 低筋面粉180克猪油90克
馅料
咸蛋黄豆沙馅或莲蓉馅

酥皮的做法
做水油皮把所有材料放入厨师机揉成光滑柔软的面团用保鲜膜包裹着放入冰箱冷藏一小时。
做油酥把低筋面粉和猪油拌匀至成团即可放入冰箱冷藏一小时。
把水油皮平均分成两份。
把油酥平均分成两份。
把水油皮擀成一块圆形的面皮包上油酥把收口捏紧冷藏松弛15分钟。
把面团擀开擀成长方形折叠三层再擀开。
擀的过程中要根据面皮的延展状况随时让面皮静置松驰。
擀成大块的面皮从上往下卷起来再搓长至45厘米左右把面团平均分割成10个约35克的小块。
把两边的开口捏紧往中间收收成一个小圆球。
包上馅料收紧收口。
表面沾上蛋黄液撒些黑芝麻。
烤箱提前预热350华氏度175摄氏度烘烤2530分钟。
出炉晾凉即可享用。

Ingredient:
Pastry
Water oil dough: 250 grams of allpurpose flour, 80 grams of lard, 45 grams of sugar, 90 grams of water
Pastry: 180 grams of lowgluten flour, 90 grams of lard

How to make Pastry
Make water oil dough: Put all the ingredients into the machine, knead into a smooth and soft dough, wrap it in plastic wrap and put it in the refrigerator for one hour.
Make pastry: Mix the lowgluten flour and lard until it forms a dough, and put it in the refrigerator for one hour.
Divide the Water oil dough skin equally into two equal portions.
Divide the pastry into two equal portions.
Roll the dough into a round shape, wrap it in puff pastry, pinch the edge tightly, and refrigerate for 15 minutes.
Roll out the dough into a rectangular shape, fold it into three layers, and roll it out again.
During the rolling process, the dough should be allowed to rest and relax at any time according to its stretching condition.
Roll out the dough into a large piece, roll it up from top to bottom, and then roll it until it is 45 cm long. Divide the dough evenly into 10 small pieces of about 35 grams.
Pinch the openings on both sides tightly and close them in the middle to form a small round ball.
Wrap the filling and tighten the seal.
Dip the surface with egg yolk liquid and sprinkle some black sesame seeds.
Preheat the oven in advance and bake at 350 degrees Fahrenheit (175 degrees Celsius) for 2530 minutes.
Let cool and enjoy.