【奶黄酥饼】
by 毛毛妈， Sept. 23, 2012
我们家毛毛很喜欢奶黄馅的甜品，今天做了这个奶黄酥饼很得他的欢喜。
奶黄馅：
1：特大号鸡蛋黄3个，白糖1/2杯（105克），牛奶1/3杯+1大匙（88克），中筋面粉3大匙（34克）；
2：奶粉2.5大匙（14克），牛油（Butter）2.5大匙（35克）；
水皮：
3：中筋面粉1杯（All purpose flour，160克），绵白糖2大匙（28克）；
4：油酥（Lard）1.5大匙（22克），玉米油1.5大匙（20克），水1/3杯+2茶匙（88克）；
5：中筋面粉2茶匙；
油皮：
6：低筋面粉（Cake and pastry flour）1/2杯+3大匙（97克），玉米油1/4杯（53克）；
7：蛋黄液：蛋黄1个，加2茶匙水打匀。
以上材料可以做12个奶黄酥饼。
注：1大匙=15毫升=1 Tbsp，1茶匙=5毫升=1 Tsp。1杯=240毫升。
做法：
1、奶黄馅：将所有1料放入一碗中，用叉子搅拌到无颗粒。放入2料拌匀（图1），放入微波炉中加热40秒，取出搅拌均匀（图2），再加热30秒，取出搅拌，然后看情况每次加热20秒，直至块状（图3）。冷后揉均匀，分成12块待用（图4）。
2、水皮：将4料倒入3料中（图5），揉捏成均匀的软面团。如果面团粘手的话，再加5料的2茶匙面粉，揉成面团（图6），保湿静置20分钟。
3、油皮：将6料放一小盆中（图7），用勺拌匀成非常软的油皮（图8）。
4、手上和案板上稍涂点玉米油，然后将水皮分成12份。做的过程要用保鲜膜盖住其他的皮料保湿。取水皮一份擀成长圆形薄饼，将1/12量的油皮均匀抹在擀开的水皮上（图9），从下往上叠三褶（图10）。转90度擀开成长方形（图11），再从下往上叠三褶（图12），然后擀开成一薄的方形（图13），从左往右卷成小圆筒（图14），再从下往上团成小球状（图15、16），保湿静置松弛10分钟。压扁小球擀成圆饼，放上一个奶黄馅球（图17），仔细收口捏好粘住（图18）。翻转180度收口向下放入直径7厘米的圆圈压扁（图19），这样成品就大小一致又漂亮。
5、脱模后放入铺了烤盘纸的烤盘里（图20），刷上7料的蛋黄液，放入预热至375F/190C的烤箱，烤20-22分钟。如果上色不好，可开Broil低档1-2 分钟。稍凉后就可以吃了。
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