蛋黄酥制作

材料：水皮

           中筋面粉155g 

           水80g

           糖30g

           猪油46g

         油皮

          低筋面粉90g

          猪油46g

馅，我是自己炒的从亚米买的红豆

1，先和水皮，所有材料混合，会很粘，如果有厨师机，或者是面包机会简单很多，不然就自己动手揉吧，开始非常粘，必须不断揉至起筋然后可以拉出膜才算结束。

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2，混合油皮材料，这个简单，混合均匀就好

3，松弛半小时，然后称重油皮，和水皮我分成十二份，搓圆放一旁，可盖上保鲜膜

4，用水皮包油皮然后，收口

5，然后擀成牛舌状，然后卷起，别忘了盖保鲜膜

6，醒十分钟，我先拿咸蛋黄，这个是包装的，己经是熟的，生的要先放烤箱烤一下。做十二豆沙馅，一个大约二十五克，揉成圆形，然后放入蛋黄再揉圆，豆沙覆盖蛋黄

7，醒好的皮竖擀长，再卷起，醒十分钟

8，两头掐起，用擀面杖四边擀开，不要擀太多次，放入蛋黄豆沙馅，慢慢用虎口收紧，然后收口

9，刷上蛋黄液体，洒上黑芝麻，温度345左右看你家烤箱

10，取出开吃，皮是酥脆的不行，全程无美颜无p图，第一次写，希望你们喜欢

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