咸蛋黄绿豆酥饼 素油 开酥 烫面法 好吃多层次的奥秘 Vegetable Oil Puff Pastry Mung Bean Cake

📢If you don’t eat animal fat, can’t have butter, today I want to share you all the tricks and useful tips to make the delicious puff pastry with vegetable oil, such as canoa oil, avocado oil, and so on. The filling is mung bean paste mixed with salted egg yolk and pork floss. A popular filling in China.

📢 Ingredients:
Dough A:
250g All-purpose Flour
70g Canola Oil
50g White Sugar
155g Hot Water

Dough B:
200g Cake Flour
90g Canola Oil

Filling:
250g Mung Bean
100g Milk
5 Salted Duck Egg Yolk
100g Pork Floss

📢Tip:
*Partially cook the dough use hot water but not boiled water. If you use boiled water, it will work (not as good as hot water) but the amount may need to be adjusted.
* When rolling the pastry dough as a rectangular, make sure reach the length first then roll the width direction.
* Make sure the bottom is completely sealed other wise the bottom may crack when baking.

今天分享素油开酥的技巧， 关键词， 素油开酥， 大包酥做法， 烫面开酥。 所以很多干货哦。
采用这种开酥做法， 配上咸蛋黄去皮绿豆馅， 非常的好吃柔软。 同样的做法也可以用来做蛋黄酥。

素油开酥， 油皮采用烫面的方法， 出来的油皮会比较的柔软，烤出来的酥的层次更加的分明。 而油酥部分， 需要比用猪油黄油开酥的面团更加的柔软。 采用大包酥做法， 省去了小包酥要单独分剂子， 称重， 擀卷这些步骤， 配合上一些技巧， 非常快手。

📢配方
咸蛋黄肉松绿豆馅 ：250g去皮绿豆；100g牛奶；5咸蛋黄；100g肉松
水油皮：250g中筋面粉；70g色拉油；50g白砂糖；155g热水
油酥 ：200g 低粉；90g 色拉油

小贴士 以及各种开酥的技巧都在视频里面一一包括啦，记得看到最后哦！