蛋黄酥|咸蛋酥食谱|千层酥皮|2种做法|How To Make Salted Egg Yolk Pastry Recipe| Puff Pastry layers|2ways|

#蛋黄酥 #咸蛋酥 #千层酥皮 #中秋月饼 #YolkPastry #SaltedEggPastry #PuffPastry

♦月饼食谱Mooncake Recipe: https://www.youtube.com/playlist?list=PL-z50Pxpx9Q2lqycD9Vtp2LglI86mZVdF
♦酥皮食谱 Pastry Recipe: https://www.youtube.com/playlist?list=PL-z50Pxpx9Q0FHZDRht7tX0i4J9RBS8K0
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♦Instagram ID: iwen777

今天来做蛋黄酥/咸蛋酥，很适合拿来中秋送礼。经过许多测试，用不同面粉，不同水油份量, 不同牛油，无水黄油，植物油，人造黄油Planta等，，终于找到了自己觉得口感最好，最香， 层次最好的食谱。有两种开酥的方式，不同做法，出来层次口感不同。千层酥皮是包在里面的。切开看到酥皮美美分明的千层，又烤到位，用对了蛋液方式，颜色黄金色，蛋液外壳有微微裂开，真漂亮，食欲大开。外皮香酥，馅料微甜+咸蛋黄，好香，好好吃。新鲜出炉最好吃。
收藏方式：室温最好7天内吃完。烤好，凉透收密封容器，要收更久就放冰库冷冻，吃前解冻，toaster中火烤热，放凉酥皮脆回，温吃。

Today, I’m making Egg Yolk Pastry/Salted Egg Pastry, which is very suitable as Mid-autumn festival gift. After many tests, using different flour, different butter, ghee, vegetable oil, margarine, planta, etc., and different ratio of water and oil, I finally found the recipe that I personally thought has the best taste, best fragrance, and the best texture layering. There are two ways to make the puff pastry, with different methods, the texture is different. Puff pastry is being wrapped inside. Cut open to see the beautiful obvious layering, and baked just right, using the right eggwash method, the color is golden, the eggwash shell is slightly cracked, so beautiful, and appetizing. The outer pastry is flaky, the filling is slightly sweet + salted egg yolk, so fragrant and delicious. Best when freshly baked.
Storage method: Best eaten within 7 days in room temperature. Once baked, cool thoroughly, and put in airtight container. To keep longer, store in the freezer. Thaw and toast over medium heat. Let cool till pastry is flaky and eat warm.

好好享受，与我分享你作品的照片在我的Facebook Page上哦。
:-) Enjoy and share photos of your creation with me on my Facebook Page.

♦食谱 (10粒 65克/70克蛋黄酥)
=馅料=
200克 豆沙馅
40克 瓜子
10颗 咸蛋黄
玉米油
白酒
（预热烤箱180C: 5-7分钟）
(上下火，不开旋风，中层烤)

=水皮=10份 (21克/份)
100克 普通面粉
15克 奶粉
20克 细纱糖
2.5克 盐
35克 无盐牛油
45-50克 冰水

=油皮=10份 (15克/份)
100克 普通面粉
55克 无盐牛油

=装饰=
1颗蛋黄+1茶匙水
黑/白芝麻

(预热烤箱180C: 25-27分钟)
(上下火，不开旋风，中层烤)

♦Recipe (10pcs 65g/70g Yolk Pastry)
=Fillings=
200g Red Bean Paste
40g Melon Seeds
10pcs Salted Egg Yolks
Corn Oil
White Rice Wine
（Preheated Oven 180C: 5-7minutes）
(Top Bottom Heat, No fan force, Middle Rack)

=Water Dough=10pcs (21g/pc)
100g All Purpose Flour
15g Milk Powder
20g Castor Sugar
2.5g Salt
35g Unsalted Butter
45-50g Cold Water

=Oil Dough=10pcs (15g/pc)
100g All Purpose Flour
55g Unsalted Butter

=Toppings=
1 Egg yolk + 1tsp Water
Black/White Sesame Seeds

(Preheated Oven 180C: 25-27minutes)
(Top Bottom Heat, No fan force, Middle Rack)

♦ MUSIC
Artist: Rick Steel
Title: Post

Artist: Wayne Jones
Title: Mr. Sunny Face

Artist: Wayne Jones
Title: First Love

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