見影片 Refer to video
| 原來分量(-) | 計算分量(/2) | 計算分量(x2) |
|---|---|---|
| 千層紅豆酥餅 | ||
| Red Bean Puff Pastry | ||
| 材料（10個直徑6cm份量): | 5個 | 20個 |
| Ingredients (for about 10 Buns) | ||
| 水油皮: Wet oil dough | ||
| 1.中筋麵粉65g All purpose flour | 32.5g | 130g |
| 2.豬油 或 凍無鹽牛油粒20g Lard or Cold unsalted butter | 10g | 40g |
| 3.糖粉15g Caster sugar | 7.5g | 30g |
| 4.室溫水25g Water, room temperature | 12.5g | 50g |
| 油皮: Dry oil dough | ||
| 1.低筋麵粉82g Cake flour | 41g | 164g |
| 2.凍無鹽牛油粒43g Cold unsalted butter | 21.5g | 86g |
| 餡料: Filling | ||
| 1.紅豆蓉250g（自製或在商店購買。分成10等份，每份約25g，搓圓，放入雪櫃備用） | 125g | 500g |
| Red Bean Paste（Homemade or bought from store. Shape pieces into 10 round red bean balls and refrigerate) |
［經典甜品食譜］千層紅豆酥餅 Red Bean Puff Pastry ｜Red Bean Paste｜Fluffy｜Sweet filling｜Delicious｜Dessert Recipe
