本期视频跟大家分享一款经典且受欢迎的中式酥点，蛋黄酥。蛋黄酥的水油皮我使用了黄油制作，它会让蛋黄酥吃起来有淡淡的奶香味，不腻口，而油酥皮部分我使用的是开酥效果最好的猪油。在开酥的过程中，一定要注意对面团的保湿，防止风干，随时用保鲜膜盖严。此外，开酥最重要的是温度的控制，室温最好在20-24度之间，太高和太低都不利于操作。我们要让水油皮和油酥皮的软硬度一致，才能够顺利地开酥，不会出现破酥、混酥的情况。做好的蛋黄酥可以室温保持5-7天。

In this video, I am sharing the recipe of a popular Chinese pastry, Egg Yolk Pastry. I use butter for the water dough for a better flavor and lard for the oil dough for better lamination. It is very important to make sure you cover the dough with plastic wrap to prevent it from drying out. It is also crucial to control your room temperature between 68°F-75°F, not too warm or too cold. We need to make sure both the water dough and the oil dough feel the same in touch when you do the lamination for a good texture. The pastry can be kept at room temperature for about 5-7 days.

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食谱(可制作16个)
水油皮：
中筋面粉 145g
无盐黄油或猪油(推荐无盐黄油) 45g
水 65g
细砂糖 16g
油酥皮:
中筋面粉 150g
猪油 75g
馅：
豆沙馅(油性) 320g
咸蛋黄 16个
表面装饰：
蛋黄1颗
黑芝麻（生熟均可）少许

Recipe(Makes 16 pastries)
Water Dough:
All Purpose Flour 145g
Unsalted Butter(recommended) or Lard 45g
Water 65g
Granulated Sugar 16g
Oil Dough:
All Purpose Flour 150g
Lard 75g
Filling:
Red Bean Paste 320g
Salted Duck Yolks 16 pcs
Others:
1 Egg yolk for egg wash
Some Black Sesame Seeds(toasted or raw)

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保姆级教程教你做蛋黄酥 层次分明 酥到爆炸 新手也能学会 Egg Yolk Pastry
#蛋黄酥 #中秋甜点 #中式点心