[中秋糕點] 酥到掉渣 皮蛋酥 How to make Century Egg Pastry 

皮蛋酥 - Century Egg Pastry 是香港一種傳統的糕點，用去皮綠豆蓉、子薑、杏仁片及皮蛋做餡，再由一層酥皮包住, 外皮酥脆，內裏軟糯鹹香，十分好食。
#皮蛋酥 #中秋月餅 #CenturyEggPastry
詳細食譜可以去我Blog:
missbellaskitchen.blogspot.co...
bellahui.blogspot.com/2023/09/...
酥皮材料: (大約690g，可以做12 份，每份-57g)
水皮：(大約420g，可以做12個，35g/個）
1. 中筋粉 - 220g
2. 鹽 - 少許
3. 白砂糖 - 40g
4. 猪油 - 60g
5. 水 - 105g
油皮：(大約270g，可以做12個，22.5g個）
1. 低筋麵粉 - 180g
2. 猪油 - 90g
準備皮蛋: (共6隻，大約360g，60g/隻）
1. 皮蛋- 6隻
杏仁子薑綠豆蓉餡料: (共740g，可分12粒，60g/粒）
1. 綠豆蓉 - 600g
2. 已焗杏仁片 - 60g
3. 子薑 - 80g（已擠乾水份計)
杏仁子薑豆蓉皮蛋餡料: (共1100g，可分12粒，90g/粒）
1. 已切半皮蛋 - 12塊 (大約360g)
2. 杏仁子薑綠豆蓉餡 - 740g
塗餅面材料:
1. 蛋黃 - 1隻
2. 水 - 10g
3. 黑芝麻 - 少許
Century Egg Pastry is a kind of Hong Kong style Mooncake with century egg， Roasted Almond slices, pickled young ginger & Mung Bean paste filling and warped with multi-color layer Puffy Pastry. It’s very delicious.
Pastry Dough: (around-690g，divide into12 pcs, 57g/pc)
Water Dough: (around-420g，divide into 12 pcs, 35g/pc)
1. All Purpose Flour - 220g
2. Salt - a pinch
3. Granulated Sugar - 40g
4. Lard - 60g
5. Water - 105g
Oil Dough: (around-270g，divide into 12pcs, 22.5g/pc)
1. Cake Flour - 180g
2. Lard - 90g
Preparing Century Egg: (total-6pcs, around-360g，60g/pc)
1. Century Egg - 6pcs
Almond Ginger Mung Bean Paste:(around - 740g，divide into 12pcs, 60g/pc)
1. Mung Bean Paste - 600g
2. Roasted Almond Slices - 60g
3. Young Ginger - 80g（squeezed moisture)
Almond Ginger Mung Bean Century Egg Filling: (around - 1100g，divide into 12pcs, 90g/pc)
1. Cut century egg - 12pcs (around-360g)
2. Almond Ginger Mung Bean Paste - 740g
Surface:
1. Egg Yolk - 1pc
2. Water - 10g
3. Black Sesame - a little
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TIMESTAMPS:
00:00 Intro
00:18 制作水皮
01:00 制作油皮
01:29 準備子薑碎
01:59 組合杏仁子薑綠豆蓉餡
02:26 餅皮開酥
04:09 準備皮蛋
04:31 組合杏仁子薑綠豆蓉皮蛋餡
05:13 組合皮蛋酥
06:40 Final & Outr
07:04 月餅包裝
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Background Music Information:
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Artist: Aakash Gandhi
Title: Invisible Beauty
Audio Source: RU-vid Audio Library
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