主材:
油皮:
中筋面粉:200g
猪油:60g
白糖:20g 盐:2g 奶粉:20g
温水:95g
酥皮:
中筋面粉:130g
猪油:65g
馅料:
咸蛋黄:20个 豆沙:400g
配料:
鸡蛋黄:2个 芝麻:少许
以上是20个的用量,喜欢皮厚的,可以做成16个。
小贴士
1、蛋黄食用油中泡5小时以上,表层再喷一层白酒。
2、豆沙建议用自己做的豆沙(我的作品中有自制豆沙视频),不粘手,会省力很多。
2、生胚全程要盖保鲜膜来保湿。
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Shortcrust Pastry:.
All-purpose Flour: 200g
Lard: 60g
Sugar: 20g, Salt: 2g
Milk Powder: 20g
Warm Water: 95g
Puff Pastry:.
All-purpose Flour: 130g
Lard: 65g
Fillings:
Salted Egg Yolk: 20
Bean Paste: 400g
Others:
Egg Yolk: 2pcs,
Sesame Seeds: A Little
The above ingredients make 20, And If You Like Thick Skin, You Can Make 16.
Tip:
1. Soak Egg Yolks In Cooking Oil For More Than 5 Hours, Then Spray A Layer Of White Wine On The Surface.
2. Bean Paste Is Recommended To Use Homemade Bean Paste (I Have Homemade Bean Paste Video In My Works), Non-stick Hands, Will Save A Lot Of Effort.
3. The Embryo Should Be Covered With Cling Film To Moisturize The Whole Process.
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#小敏的Fun#美食
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