烘焙新手也不會失敗的減糖蛋黃酥🤩
自製蛋黃酥作法:
1.蛋黃用米酒去腥,用150度烤10分鐘
![](https://cookashow.com/wp-content/uploads/2023/06/20230607142448_43.jpg)
![](https://cookashow.com/wp-content/uploads/2023/06/20230607142450_73.jpg)
2.秤紅豆泥每顆20克,包住烤好的蛋黃,放冷凍(前一天做好)
![](https://cookashow.com/wp-content/uploads/2023/06/20230607142451_33.jpg)
![](https://cookashow.com/wp-content/uploads/2023/06/20230607142451_40.jpg)
3.製作油皮:中筋麵粉180克+海藻糖27克+無鹽奶油63克+冷水90毫升,全部攪拌均勻,靜置25分鐘
![](https://cookashow.com/wp-content/uploads/2023/06/20230607142452_33.jpg)
![](https://cookashow.com/wp-content/uploads/2023/06/20230607142453_36.jpg)
4.製作油酥:低筋麵粉270克+橄欖油90毫升
5.油酥跟油皮兩坨麵糰各自分成24等份(15克/顆)
![](https://cookashow.com/wp-content/uploads/2023/06/20230607142454_74.jpg)
![](https://cookashow.com/wp-content/uploads/2023/06/20230607142455_42.jpg)
6.用油皮包油酥,桿捲兩次
7.把內餡從冷凍拿出來,用酥皮包住紅豆內餡
8.用175度烤20分鐘,拿出來塗上三層蛋黃液、點上黑芝麻
9.再回烤10分鐘,完成!
![](https://cookashow.com/wp-content/uploads/2023/06/20230607142456_13.jpg)
![](https://cookashow.com/wp-content/uploads/2023/06/20230607142457_48.jpg)
![](https://cookashow.com/wp-content/uploads/2023/06/20230607142457_93.jpg)
![](https://cookashow.com/wp-content/uploads/2023/06/20230607142458_95.jpg)
![](https://cookashow.com/wp-content/uploads/2023/06/20230607142458_6.jpg)