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❖ 食材清单 [奶黄馅] 全蛋液100g|细砂糖45g|全脂奶粉20g|低筋面粉25g 小麦澄面25g|全脂牛奶90g|无盐黄油30g [油皮] 中筋面粉90g|精炼猪油32g(固态)|细砂糖12g|纯净水34g [油酥] 低筋面粉60g|精炼猪油30g(固态) [装饰] 可可粉0.3g-0.5g ❖ 制作流程 1. 奶黄馅制备 全蛋液与细砂糖搅拌至糖粒溶解 依次拌入奶粉、过筛低筋面粉与澄面 分次注入牛奶,搅拌至乳化均匀 混合液过筛入耐热容器,加黄油隔水加热 持续刮底搅拌15-20分钟至固态团状 保鲜膜贴面冷藏 2. 酥皮制备 油皮:中筋面粉加糖、水调絮状,切入固态猪油揉至光滑出膜 覆膜冷藏松弛(4°C/60分钟) 油酥:低筋面粉与固态猪油擦制成膏状,覆膜静置(25℃/30分钟) 3. 成型工艺 分割油皮:主面团8等份(16g/个),余料加可可粉调咖色油皮 分割油酥:8等份(10g/个) 包酥:油皮擀8cm圆片包油酥,虎口收口,覆膜松弛15分钟 开酥: 〉首擀:延展成12cm长椭圆形,卷起覆膜松弛15分钟 〉二次擀卷:擀8×12cm方片,两次对折四折处理,覆膜松弛15分钟 4. 组合烘烤 奶黄馅8等份(15g/个)搓圆 酥皮擀直径10cm圆片,包馅塑水滴状(顶尖底圆) 装饰:咖色油皮擀0.2mm薄片切叶形(4×2cm)贴底部;顶部切1cm深十字刀口(90°夹角) 预热风炉150℃,中层烘烤20分钟 ❖ 操作重点 油皮含水量严格控制在38%-40% 开酥操作台温度≤22℃ 出炉后立即转移晾网冷却 ❖ Ingredients [Custard Filling] Whole egg liquid 100g|Caster sugar 45g|Full-fat milk powder 20g Cake flour 25g|Wheat starch 25g|Whole milk 90g|Unsalted butter 30g [Oil Dough] All-purpose flour 90g|Refined lard 32g (solid)|Caster sugar 12g|Purified water 34g [Pastry Dough] Cake flour 60g|Refined lard 30g (solid) [Decoration] Cocoa powder 0.3g-0.5g ❖ Procedure 1. Custard Filling Whisk egg liquid and sugar until granules dissolve Mix in milk powder → sifted cake flour and wheat starch → add milk in batches until emulsified Strain mixture into heatproof container, add butter, heat over double boiler Scrape bottom continuously for 15-20 mins until solid mass forms Cover with cling film (touching surface) and refrigerate 2. Dough Preparation Oil dough: Combine flour, sugar, water into crumbs, cut in solid lard, knead until smooth (gluten-developed) Cover and refrigerate (4°C/60 mins) Pastry dough: Rub cake flour and solid lard into paste, cover and rest (25℃/30 mins) 3. Shaping Divide oil dough: 8 portions (16g each), mix remaining with cocoa powder Divide pastry dough: 8 portions (10g each) Wrapping: Roll oil dough to 8cm circle, wrap pastry dough, seal edges, cover and rest 15 mins Layering: 〉First roll: Flatten to 12cm oval, roll up and rest 15 mins 〉Second roll: Roll to 8×12cm rectangle, quarter-fold twice, rest 15 mins 4. Assembly & Baking Divide custard into 8 balls (15g each) Roll pastry to 10cm circle, wrap filling into teardrop shape (pointed top, round base) Decoration: Roll cocoa dough to 0.2mm thickness, cut leaf shapes (4×2cm) attach to base; cut 1cm deep cross (90° angle) on top Preheat convection oven to 150℃, bake middle rack 20 mins ❖ Key Notes Oil dough hydration strictly 38%-40% Keep work surface ≤22℃ during layering Transfer to cooling rack immediately after baking #白玉兰酥 #中式酥点 #手作烘焙 #奶黄酥 #烘焙艺术 #WhiteJadeOrchid #ChinesePastry #HandmadeBakery #CustardPuff #BakingCraft ———————————————————— -Camera:Sony a7IV -Lens: Sigma 1.4/35 DG DN -Lens Filter:Kase Skyeye Magnetic ND8 -Mic:Sennheiser MKE400 -Slider:TOPRIG S40 -Edit:DaVinci Resolve Studio ———————————————————— Youtube @Couple Cuisine 倆人食 / @couplecuisine