超好皮蛋酥 Thousand year eggs pastry 

超好味皮蛋酥 - Super Delicious Thousand year eggs Pastry
#皮蛋酥 #ThousandYearEggsPastry #港式糕點
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水皮 （27-28g/粒、8粒）
1. 中筋麵粉 - 125g
2. 砂糖 - 20g
3. 生油 - 33g
4. 水 - 47g
油皮 （14-15g/粒、8粒）
1. 中筋麵粉 - 85g
2. 生油 - 40g
餡料: （30g/粒、8粒）
1. 綠豆蓉 - 280g
2. 紫薑 - 30-40g
3. 皮蛋 - 2-3隻（切3-4塊/隻）
如何做綠豆蓉的做法
Ingredients:
Water Dough (27-28g/pc)
1. All purpose flour - 125g
2. granulated sugar - 20g
3. vegetable oil - 33g
4. Water - 47g
Oil Dough (14-15g/pc)
1. All purpose flour - 85g
2. vegetable oil - 40g
Stuffing : (35g/pc)
1. Mung bean paste- 280g
( for mung bean paste pls. Refer to missbellaskitc...
2. Thousand year eggs - 2-3 ( and cut into 3-4pcs per egg)
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Background Music:
Artist: Aakash Gandhi
Title: Waterfall
Source: RU-vid Audio Library