1
![](doupload/caipu/12/11/13/20121113065207781.jpg)
油皮:油皮:低粉160克,猪油40克,细砂糖40克,清水60克
2
![](doupload/caipu/12/11/13/20121113065207818.jpg)
油酥:低粉120克,猪油50克
3
![](doupload/caipu/12/11/13/20121113065207180.jpg)
馅料:红豆沙250克,咸蛋黄5个
4
![](doupload/caipu/12/11/13/20121113065207850.jpg)
把油皮的所有材料倒在一起,揉成团
5
![](doupload/caipu/12/11/13/20121113065207939.jpg)
摔揉至可拉成薄膜状态
6
![](doupload/caipu/12/11/13/20121113065207469.jpg)
油酥材料混在一起
7
![](doupload/caipu/12/11/13/20121113065208576.jpg)
拌成团即可
8
![](doupload/caipu/12/11/13/20121113065208992.jpg)
油皮和油酥各分成大小相同的10份
9
![](doupload/caipu/12/11/13/20121113065208981.jpg)
豆沙分成等量的10份,蛋黄对半切开
10
![](doupload/caipu/12/11/13/20121113065208137.jpg)
用红豆沙包入蛋黄,备用
11
![](doupload/caipu/12/11/13/20121113065208212.jpg)
油皮包入油酥(口要收紧,不然会擀裂)
12
![](doupload/caipu/12/11/13/20121113065208251.jpg)
包好后擀成牛舌状,并卷起来
13
![](doupload/caipu/12/11/13/20121113065208434.jpg)
卷好的面团再次擀开,卷起
14
![](doupload/caipu/12/11/13/20121113065208808.jpg)
共重复三次,最后一次擀成圆形
15
![](doupload/caipu/12/11/13/20121113065208884.jpg)
把备好的蛋黄豆沙馅包入擀好的面皮中,慢慢把口封紧,烤时才不会裂开
16
![](doupload/caipu/12/11/13/20121113065208207.jpg)
烤盘垫上锡纸,摆好饼胚,刷上蛋黄液,撒上黑芝麻,放入烤箱(烤箱提前180度中层预热)
17
![](doupload/caipu/12/11/13/20121113065208522.jpg)
共烤制30分钟(烤15分钟后翻面烤10钟,再翻面烤5分钟)
18
![](doupload/caipu/12/11/13/20121113065208120.jpg)
成品