蛋黃酥（燙麵大包酥） 食譜： 蛋黃酥16個 1杯=200毫升 烤盤尺寸：28✖️28cm 麵糰： 油皮 中筋麵粉200克（1+2/3杯） 白糖40克（8小勺） 熱開水85克（17小勺） 豬油75克（5大勺） 油芯 中筋麵粉140克（1+1/6杯） 豬油70克（14小勺） 餡料： 蛋黃豆沙餡8個 咸鴨蛋黃➕紅豆沙（油性）=45克/個 蛋黃蓮蓉餡8個 咸鴨蛋黃➕蓮蓉餡=45克/個 頂部蘸過濾後的蛋黃液，撒芝麻 用牙籤戳頂部5個左右小洞，用來釋放烘烤時候蛋黃酥內部熱氣，利於成熟和外型端正。 烤箱預熱15分鐘後 175°C烘烤40分鐘 關火，烤箱裡靜置3分鐘後取出 📍過程和Tips： 麵團： 油皮部份裡，麵粉加入白糖、拌勻、加入全部熱開水，加入豬油，揉5分鐘，麵團基本光滑，分做2個。 分別密封包好2個油皮麵團，放入冰箱冷藏（0°C～4° C）1小時以上。 油芯： 油芯部份裡的麵粉加入豬油，揉均勻（大約1分鐘）。 然後分做2個，密封包好，冷藏（0°C～4°C)1小時以上。 餡料準備： 咸鴨蛋黃，150°C烘烤5分鐘，趁熱加入食用油密封，放入冰箱冷藏（0°C～4° C）一夜後備用。 第二天咸蛋黃撈出濾乾油。包入到紅豆沙或蓮蓉餡料，合計45克一個餡料，密封冰箱冷藏（0～4°C）保存備用。 1小時後，桌面鋪上保鮮膜防沾。 油皮包住油芯，光滑面朝下輕擀開，到大約25✖️35釐米，4折，第二個麵團同樣再次做好。 包好冷藏密封鬆弛15分鐘。 底部和麵片上部撒上薄薄的麵粉防沾。擀開麵皮到約25*35cm 捲起麵皮，搓到約40cm長的卷，切分成8份，兩頭切面按壓朝上，兩面撒薄薄的麵粉防沾，擀開到直徑約10～11cm的圓形，包好餡料。 第二個麵團同樣製作。 Recipe: 16 Egg Yolk Pastries 1 cup = 200 ml Baking Pan Size: 28 x 28 cm Dough: Dough 200g all-purpose flour (1 + 2/3 cups) 40g sugar (8 tsp) 85g hot water (17 tsp) 75g lard (5 tbsp) Oil-filled dough for puff pastry： 140g all-purpose flour (1 + 1/6 cups) 70g lard (14 tsp) Filling: 8 egg yolk and red bean paste Salted duck egg yolk + red bean paste (oily) = 45g per piece 8 egg yolk and lotus seed paste Salted duck egg yolk + lotus seed paste = 45g per piece Dip the top in strained egg yolk and sprinkle with sesame seeds. Poke about five small holes in the top with a toothpick to release heat from the inside of the egg yolk pastry during baking, helping it to mature and hold its shape. Preheat the oven for 15 minutes and bake at 175°C for 40 minutes. Turn off the heat and let it sit in the oven for 3 minutes before removing from the oven. 📍Process and Tips: Dough: For the dough, add sugar to the flour and mix well. Add all the hot water and lard. Knead for 5 minutes until the dough is smooth. Divide into two doughs. Seal the dough and refrigerate (0°C-4°C) for at least 1 hour. For the filling: Add lard to the flour in the dough and knead evenly (about 1 minute). Divide into two doughs, seal and refrigerate (0°C-4°C) for at least 1 hour. Filling: Bake the salted duck egg yolk at 150°C for 5 minutes. While still hot, add cooking oil and seal. Refrigerate (0°C-4°C) overnight. The next day, remove the salted egg yolk and drain the oil. Fill each dough with red bean paste or lotus seed paste, 45 grams per filling. Seal and refrigerate (0°C-4°C) until ready to use. After 1 hour, cover the surface with plastic wrap to prevent sticking. Wrap the dough around the oil core, gently rolling it out with the smooth side facing down to approximately 25-35 cm. Fold it in half. Repeat with the second dough. Wrap it tightly and refrigerate for 15 minutes. Lightly flour the bottom and top of the dough to prevent sticking. Roll out the dough to approximately 25 x 35 cm. Roll the dough into a roll about 40 cm long. Cut it into 8 pieces, pressing the cut ends upwards. Lightly flour both sides to prevent sticking. Roll it out to a round shape about 10-11 cm in diameter and wrap the filling. Prepare the second dough in the same way.