Shows only measured growth and past history (no predicted figures).
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Editor's note
This salted egg yolk pastry is trending across Chinese-speaking regions for its ultra-crispy, flaky texture that "crumbles when you bite it." The two-layer dough structure (water-oil pastry and oil-puff base) combined with Earl Grey tea variation appeals to afternoon tea aesthetics. The laminated dough technique has direct applications in pastry shops.
酥到掉渣·咸香蛋黄酥|做法超简单详细
先来做水油皮（40个）
中筋面粉500克
糖50克
猪油175克
冰水205克
🌸油酥做法
原味油酥（30个）
猪油132克
低筋面粉263克
🍃伯爵红茶油酥（10个）
低筋面粉88克
猪油44克
红茶碎2克
油酥分13克一个，油皮23克一个
馅料加蛋黄40克～45克，Crispy to the dregs · Salty and fragrant egg yolk crisp | The recipe is super simple and detailed!
Let's make water and oil skin first (40 pieces)
500 grams of gluten flour
50 grams of sugar
175 grams of lard
205 grams of ice water
🌸How to make oil puff pastry
Original oil puffs (30 pieces)
132 grams of lard
263 grams of low-gluten flour
🍃Earl black tea oil crisp (10 pieces)
88 grams of low-gluten flour
44 grams of lard
2 grams of crushed black tea
The oil puff is divided into 13 grams, and the oil skin is divided into 23 grams.
40g to 45g of egg yolk in the filling,#食谱 #烘焙 #下午茶 #下午茶甜品 #下午茶食譜
