蛋黄酥来一打～
此方子是我在网上找到并且实践多次，不需要醒面，不用揉出膜就能做出酥到掉渣的蛋黄酥！
我每逢大的节日和家人生日就会做一次。前几天中秋节就做了一桌子！
这个方子可以做十个，如果做多的话记得按比例变化配料。
水油皮：
中筋面粉110g
白糖20g
玉米油35g
沸水45g
油酥：
低筋面粉90g
玉米油45g
步骤一：
水油皮材料迅速混合，尤其是沸水一定要是沸腾的水！然后用筷子迅速搅拌配料，混合好后即可揉成团，然后直接用，不需再揉。平均分成十份。
油酥更好做，两种材料混合均匀，分成十份待用。
步骤二：
此部不难但是麻烦。水油皮擀成圆饼，抱住油酥成球，按扁擀平，再卷起，重复一次，继续按扁擀平卷起，十个都要这样反复两次，为了起酥。
步骤三：
包馅儿，这个看自己口味，我以前都是买红豆馅儿，再放入咸蛋黄和肉松，现在自己炒豆馅儿。
都包好后刷上蛋黄液，撒上芝麻，可以用黑白芝麻区分不同馅料。
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