奶黃酥 Egg Custard Pastry 中式西点面包 最好吃港点 自制港式点心 早茶点心 自制西点 面包烘焙 小迪美食

以下材料可以做15个奶黄酥:

1.以下材料最后可以制作出成品240g的奶黄馅
材料:
雞蛋黃: 4個
白砂糖: 30g
低筋粉: 40g
香草澱粉: 15g （可以用玉米淀粉15g, 香草精2g替代）
奶粉: 15g
牛奶: 40g
淡奶油: 35g
椰油: 30g (微波爐加熱40秒融化椰油）

2. 製作水油皮麵團材料：
中筋面粉: 200g
糖粉: 20g
鹽: 2g
雞蛋: 1個（55g)
水: 35g
豬油: 90g

3.製作油酥材料:
低筋麵粉: 200g
豬油: 100g

放入預熱好的烤箱,攝氏190度/華氏375度, 烤25-30分鐘

The following ingredients can be used to make 15 pieces Egg Custard Pastry:

1.The following ingredients can finally produce 240g egg yolk custard filling
Ingredients:
Egg yolk: 4pic
Sugar: 30g
Cake flour: 40g
Vanilla starch: 15g (corn starch 15g and vanilla extract 2g can be used instead)
Milk powder: 15g
Milk: 40g
Whipping cream: 35g
Coconut oil: 30g (melted coconut oil microwave for 40 seconds)

2. Make A Water Oil Dough Ingredients:
All purpose flour: 200g
Icing sugar: 20g
Salt: 2g
Egg: 1 (55g)
Water: 35g
Lard: 90g

3. Make Pastry Shortening Ingredients:
Cake flour: 200g
Lard: 100g

Bake in preheated oven at 190℃ / 375℉ for 25-30 min

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