1
![](doupload/caipu/12/11/13/20121113125228732.JPG)
蛋黄提前烤至8分熟
2
![](doupload/caipu/12/11/13/20121113125228391.JPG)
包上红豆沙。总重为35g
3
![](doupload/caipu/12/11/13/20121113125228233.JPG)
1.油酥:将猪油和低粉混合,揉成团
4
![](doupload/caipu/12/11/13/20121113125228566.JPG)
1.油酥:将猪油和低粉混合,揉成团
5
![](doupload/caipu/12/11/13/20121113125228480.JPG)
水油皮:低粉,猪油,砂糖搓成粗粒,加入水揉合成光滑面团,醒面至少一小时(我直接冷藏一天)
6
![](doupload/caipu/12/11/13/20121113125228411.JPG)
水油皮:低粉,猪油,砂糖搓成粗粒,加入水揉合成光滑面团
7
![](doupload/caipu/12/11/13/20121113125228829.JPG)
醒面至少一小时(我直接冷藏一天)
8
![](doupload/caipu/12/11/13/20121113125229448.JPG)
油皮 油酥 取出回温,均分成16份(8个我做了蛋黄酥,8个菊花酥)。
9
![](doupload/caipu/12/11/13/20121113125229323.JPG)
油皮包裹住油酥
10
![](doupload/caipu/12/11/13/20121113125229604.JPG)
油皮包裹住油酥
11
![](doupload/caipu/12/11/13/20121113125229734.JPG)
竖着擀开后卷起
12
![](doupload/caipu/12/11/13/20121113125250778.JPG)
竖着擀开后卷起,之后松弛20分钟
13
![](doupload/caipu/12/11/13/20121113125250785.JPG)
横着擀开
14
![](doupload/caipu/12/11/13/20121113125250672.JPG)
卷起
15
![](doupload/caipu/12/11/13/20121113125250462.JPG)
松弛20分钟
16
![](doupload/caipu/12/11/13/20121113125250238.JPG)
将2次擀卷完的面皮两边向中间压
17
![](doupload/caipu/12/11/13/20121113125250498.JPG)
擀成皮
18
![](doupload/caipu/12/11/13/20121113125250961.JPG)
包好提前分好的红豆沙
19
![](doupload/caipu/12/11/13/20121113125250584.JPG)
刷蛋黄液,撒芝麻 170°。40分钟
20
![](doupload/caipu/12/11/13/20121113125250297.JPG)
刷蛋黄液,撒芝麻 170°。40分钟(用手轻捏蛋黄酥两侧,感觉到疏松就是好了)
21
![](doupload/caipu/12/11/13/20121113125250884.JPG)
(用手轻捏蛋黄酥两侧,感觉到疏松就是好了)