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25/12/2025

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24/12/2025

♨️ 蛋黄酥 Egg Yolk Crisps 🩷

✅ 食材 Ingredients ：

🔹 油酥 Pastry Dough

• 135g 低筋面粉 low-gluten flour
• 80g 黄油 butter

🔹 油皮 Water Dough

• 180g 中筋面粉 all-purpose flour
• 65g 黄油 butter
• 72g 水 water
• 25g 糖 sugar

✅ 做法 Steps ：

1️⃣ 将黄油与低筋粉混合均匀，放入冰箱冷藏。油皮部分材料混合均匀，揉至光滑，冷藏松弛1–2小时或隔夜。
Mix butter with low-gluten flour for pastry dough, refrigerate. Mix water dough ingredients, knead until smooth, refrigerate for 1–2 hours or overnight.

2️⃣ 松弛后的面团分割均匀，取一份油皮包入油酥。擀开卷起，松弛15分钟。重复一次，再松弛15分钟。
Divide dough evenly. Wrap pastry dough inside water dough. Roll out, fold, and rest 15 minutes. Repeat once, rest again 15 minutes.

3️⃣ 面团中间按压，两端往中间对折。擀成片，包入馅料。表面刷蛋液，撒上芝麻。
Flatten dough, fold both ends to the middle, roll out, wrap filling, brush with egg wash, and sprinkle sesame seeds.

4️⃣ 烤箱预热至170°C，烘烤35分钟。出炉放凉即可。
Preheat oven to 170°C, bake for 35 minutes. Cool before serving.

✅ 小贴士 Tips ：

• 擀卷时需给面团覆盖保鲜膜，保持湿润防干裂。
Always cover dough with cling film during rolling to keep moist.

• 破皮小裂不影响味道，好吃才是关键。
Small cracks are fine; the taste is what matters most.

#小厨娘食谱 #蛋黄酥

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