Скачать или смотреть Salted Egg Yolk Shortbread！ The Best Shortbread Recipe 咸蛋黄千层酥饼

Salted Egg Yolk Shortbread！ The Best Shortbread Recipe
咸蛋黄千层酥饼！最好的酥饼配方！最简单的做法！
油皮 Water oil dough:
面粉 flour 180g
猪油 lard 60g
糖 sugar 48g
温水 warm water 75g

油酥 Oil dough:
面粉 flour 100g
猪油 lard 60g
咸蛋黄 salted egg yolk 8pcs

Note: 1. The number of folds determines the number of layers, and it is recommended to fold 3-4 times. After every 2 folds, cover with plastic wrap and let it rest for 10 minutes, so that the gluten can relax, so that it is not easy to break.
2. Bake at 350°F until the color you like, then turn off the heat and simmer for 5 minutes before taking out, so that the water in the middle layer can fully evaporate, and the cake will be more crispy and fragrant.

注：1.折叠的次数决定层次的多少，建议折叠3-4次。每2次折叠后盖上保鲜膜松弛10分钟，让面筋得以放松，这样不容易破酥。
2. 350°F烤到喜欢的颜色后关火焖5分钟再出炉，让中间层的水份充分蒸发，饼会更加的酥香。