这款酥皮豆沙饼采用油皮包裹油酥的传统工艺，通过反复擀卷形成千层酥脆，内馅选用甜糯豆沙，烤制后外皮金黄酥松，入口即化。猪油赋予饼皮极致酥性，蛋黄液烘烤后呈现诱人光泽，冷藏后复烤依旧香脆！
详细制作步骤
1. 油皮制作
材料：中筋面粉180g、猪油50g、白糖20g、温水70ml
步骤：
猪油+糖混合，加水搅拌，倒入面粉揉成团，用刮板辅助折叠至光滑（约8分钟）。
保鲜袋密封松弛30分钟（防止干裂）。
2. 油酥制作
材料：低筋面粉130g、猪油65g
步骤：
面粉过筛，加猪油搓揉至无干粉
保鲜膜包好静置30分钟（让油脂充分渗透）。
3. 包酥与开酥
分割：
油皮/油酥均分8份（油酥剂子比油皮小30%）。
包酥：
油皮擀圆包入油酥，收口捏紧防漏酥。
擀卷：
轻擀成椭圆形薄片，卷紧后松弛15分钟（重复1次更酥脆）。
4. 包馅与烘烤
豆沙馅：每份20g搓圆备用。
整形：
面卷压扁擀圆，包馅收口朝下，轻压成大约1cm厚圆饼。
刷蛋黄液
烤制：
烤箱预热180°C，中层烤25分钟至金黄酥层绽开。
5. 关键技巧
猪油替代：黄油需冷冻后使用，酥性稍逊但奶香更浓。
为什么选择猪油？
起酥性：猪油熔点高，能形成更稳定的酥层结构。
口感：比黄油更酥松，冷却后不易变硬。
This flaky red bean pastry uses a traditional "water dough wrapped around oil dough" technique, layered through repeated rolling to create a hundred-layer crispiness. The sweet, sticky red bean filling pairs perfectly with the golden, melt-in-your-mouth crust. Lard ensures maximum flakiness, while the egg wash gives a glossy finish—still crispy when reheated!
Step-by-Step Instructions
1. Water Dough (Outer Layer)
Ingredients:
180g all-purpose flour
50g lard
20g sugar
70ml warm water
Steps:
Mix lard + sugar, then gradually add water until dissolved.
Add flour and knead into a smooth dough (~8 mins). Use a scraper to fold for elasticity.
Rest in a sealed bag for 30 mins (prevents drying).
2. Oil Dough (Inner Layer)
Ingredients:
130g cake flour (low-gluten)
65g lard
Steps:
Sift flour, then rub in lard until no dry bits remain (texture like clay).
Wrap in plastic and rest 30 mins (lets fat fully absorb).
3. Layering Technique
Divide:
Split both doughs into 8 pieces (oil dough pieces should be 30% smaller).
Wrap:
Flatten water dough, wrap around oil dough, and seal tightly (prevents leakage).
Roll & Fold:
Gently roll into an oval, then tightly roll up like a scroll. Rest 15 mins (repeat once for extra layers).
4. Filling & Baking
Red Bean Filling: 20g per portion, rolled into balls.
Shape:
Flatten dough scrolls, wrap filling, and seal seam-side down. Press into 1cm-thick discs.
Brush with egg wash (1 egg yolk + 1 tsp water).
Bake:
Preheat oven to 180°C (350°F), bake middle rack for 25 mins until golden and flaky.
Pro Tips
Lard Substitute: Use chilled butter (less flaky but adds richness).
Why Lard?
Higher melting point → more stable layers.
Lighter texture → stays crisp when cool.
Bonus: Troubleshooting
Cracked dough? Keep covered with a damp cloth during work.
Not flaky enough? Ensure oil dough is fully sealed inside water dough.
Reheating? 150°C (300°F) for 5 mins restores crispness!
Let me know if you'd like metric/imperial conversions!