蛋黄酥

油皮完成松弛20mins（常温）
油酥完成放冷冻备用（一分钟~）

蛋黄+豆沙=35g/个
（蛋黄大，豆沙就少）
（蛋黄小，豆沙就多）

油皮 20g / 个
油酥 14g / 个

油皮包进油酥，收口包紧

①收口朝下
压扁
上擀一次
下擀一次
松弛10mins

②收口朝下
压扁
上擀一次
下擀一次
松弛10mins

接口朝上
擀面杖中间朝上下各压一次
两端往中间对半折
压扁
擀圆
包馅收口

预热                                                                         （具体温度可按烤箱习惯调整 烤箱越小越不能调这么高）
上火240
下火170                                                               30mins

中层
240/170                                                                5mins

转                                                                                                                                        上火200                                                                           下火170                                                                    25mins

刷蛋液✖️2                                                                    点芝麻                                                                         再烤                                                                             上火200                                                                       下火170                                                                        5mins

转                                                                                   上火200                                                                                   下火150                                                                                   5mins