dà jiā hǎo wǒ shì xiǎo gāo jiě

大家好，我是小高姐。

Hello everyone, I am Xiao Gao Jie.

jīn tiān wǒ men lái zuò dàn huáng sū

今天我们来做蛋黄酥。

Today we will make egg yolk pastry.

xiān lái zuò dòu shā xiàn

先来做豆沙馅。

Let's make red bean paste first.

kè hóng dòu

200克红豆，

200 grams of red beans,

kè shuǐ

700克水。

700 grams of water.

yī diǎn diǎn jiǎn miàn huò zhě xiǎo sū dǎ

一点点碱面，或者小苏打。

A little soda ash, or baking soda.

rú guǒ yòng gāo yā guō zhǔ dòu zi nǐ bù xū yào tí qián pào dòu zi

如果用高压锅煮豆子，你不需要提前泡豆子。

If you use a pressure cooker to cook the beans, you do not need to soak the beans in advance.

shuǐ kāi shàng qì zhī hòu zhuǎn xiǎo huǒ yā fēn zhōng

水开上汽之后，转小火，压25分钟。

After the water is boiled, turn to low heat and pressure cook for 25 minutes.

zhēng qì sàn jǐn dǎ kāi gài zi

蒸汽散尽，打开盖子。

When the steam is gone, open the lid.

dòu zi yǐ jīng ruǎn làn

豆子已经软烂。

The beans are soft.

guō dǐ hái liú yǒu yī xiē shuǐ

锅底还留有一些水。

There is still some water in the bottom of the pot.

shāo wēi fàng liáng yī diǎn fàng rù jī qì lǐ dǎ suì

稍微放凉一点，放入机器里打碎。

Let it cool slightly, put it in the machine and break it.

chǎo dòu shā bù zhān guō bǐ jiào hǎo yòng

炒豆沙，不粘锅比较好用。

When frying bean paste, a non-stick pan is better.

fēn liǎng cì fàng rù yóu

分两次放入油。

Put the oil in twice.

xiǎo huǒ màn chǎo ràng dòu shā zhōng de shuǐ fēn zhēng fā

小火慢炒让豆沙中的水分蒸发。

Stir-fry on low heat to evaporate the water in the bean paste.

qí shí shì yóu qǔ dài le shuǐ de wèi zhì

其实是油取代了水的位置。

Oil replaces water.

ér qiě chǎo guò de dòu shā huì fēi cháng xiāng

而且炒过的豆沙会非常香。

And the fried bean paste will be very tasty.

chǎo gàn yī diǎn hòu fēn liǎng cì fàng rù hēi táng

炒干一点后，分两次放入黑糖。

After becoming dry a bit, add brown sugar in two portions.

méi yǒu hēi táng kě yǐ yòng hóng táng

没有黑糖可以用红糖。

hēi táng de jiāo xiāng wèi bǐ hóng táng gèng zhòng yī xiē

黑糖的焦香味比红糖更重一些。

The brown sugar has a rich flavour.

zuì hòu chǎo dào zhè gè chéng dù jiù kě yǐ guān huǒ chū guō

最后炒到这个程度就可以关火出锅。

Finally, when the texture looks like this, you can turn off the heat.

yī gòng chǎo le duō shǎo fēn zhōng zuǒ yòu

一共炒了多少20分钟左右。

It took me 20 minutes to cook.

fàng liáng zhī hòu hái huì biàn yìng yī diǎn

放凉之后，还会变硬一点。

After letting cool, it will harden a bit.

fàng le hēi táng dòu shā chǎo chū lái yán sè bǐ jiào hēi xiāng wèi gèng nóng yī xiē

放了黑糖，豆沙炒出来颜色比较黑，香味更浓一些。

With brown sugar, the bean paste is darker in colour and has a more flavourful tasty.

gài shàng bǎo xiān zhǐ fàng liáng zhī hòu bīng xiāng lěng cáng

盖上保鲜纸，放凉之后，冰箱冷藏。

Cover with plastic wrap, keep it in the refrigerator after cooled.

xiàn zài wǒ men lái hé miàn yě jiù shì shuǐ pí

现在我们来和面，也就是水皮。

Now we will make the water dough.

zhōng jīn miàn fěn

中筋面粉，

All-purpose flour,

shuǐ

水，

water,

táng

糖，

sugar,

ràng táng xiān róng jiě zài shuǐ zhōng

让糖先溶解在水中，

let the sugar dissolve in the water first,

fàng rù róng huà huáng yóu

放入融化黄油。

put in the melted butter.

yòng guā dāo bǎ miàn tuán jiǎo bàn zài yī qǐ

用刮刀把面团搅拌在一起。

Stir the dough together with a spatula.

xiàn zài hái bù xū yào shàng shǒu rén róu miàn

现在还不需要上手人揉面。

There is no need to knead the dough now.

gài shàng gài zi táng miàn fēn zhōng

盖上盖子，饧面15分钟。

Put the lid on and rest it for 15 minutes.

fēn zhōng hòu yòng shǒu shuǎi miàn tuán

15分钟后，用手甩面团。

After 15 minutes, throw the dough with your hands.

hěn kuài miàn tuán jiù guāng le

很快面团就光了。

Soon the dough is smooth.

wǒ men jì xù shuǎi fēn zhōng

我们继续甩2-3分钟。

We continue to throw it for 2-3 minutes.

zhè yàng zi qí shí jiù kě yǐ le

这样子其实就可以了。

This is enough.

huò zhě zài guò shí wǔ fēn zhōng huí lái qīng qīng bǎ miàn tuán zhěng lǐ yī xià

或者再过十五分钟，回来轻轻把面团整理一下。

Or in another fifteen minutes, come back and gently fold the dough.

miàn tuán jiù huì fēi cháng guāng huá le

面团就会非常光滑了。

It will be very smooth.

piān ruǎn de miàn tuán shǒu bù zhān miàn fěn

偏软的面团，手不粘面粉。

Soft dough, without sticking to you hand.

zhè shì fēi cháng yǒu xiào kuài sù de róu miàn fāng fǎ

这是非常有效，快速的揉面方法。

This is a very effective and fast method to knead a dough.

gài shàng gài zi táng miàn yī gè xiǎo shí

盖上盖子，饧面一个小时。

Put the lid on and rest it for an hour.

wǒ men xiān lái zhǔn bèi xiàn liào zuì hòu zuò yóu pí

我们先来准备馅料。最后做油皮。

Let's prepare the filling first and make oil dough at the end.

shēng de xián yā dàn lěng shuǐ xià guō

生的咸鸭蛋冷水下锅。

Put raw salted duck eggs in cold water.

shuǐ kāi hòu zhǔ fēn zhōng

水开后，煮8分钟。

After the water boils, cook for 8 minutes.

rán hòu bō pí

然后剥皮。

Then peel it.

shuǐ zhǔ shì wēn hé de jiā rè fāng shì dàn huáng kě yǐ hěn hǎo de bǎo cún yóu zhī

水煮是温和的加热方式，蛋黄可以很好的保存油脂。

Poaching is a gentle heating method, and the egg yolk can preserve oil well.

dàn shì dàn huáng bō qǐ lái bǐ jiào màn rú guǒ yī cì chù lǐ jǐ shí gè shàng bǎi gè

但是蛋黄剥起来比较慢，如果一次处理几十个，上百个，

But the egg yolks are relatively slow to peel. If you process dozens or hundreds of them at a time,

zhè gè fāng fǎ kěn dìng shì xíng bù tōng de

这个方法肯定是行不通的。

this method will definitely not work.

dàn shì jiā tíng zhì zuò shù liàng bǐ jiào shǎo hái shì kě yǐ cāo zuò de

但是家庭制作数量比较少，还是可以操作的。

However, the number of yolks we cook at home is small, and it can work.

nǐ rú guǒ yòng mǎi de xián dàn huáng yào xiǎo xīn

你如果用买的咸蛋黄，要小心。

Be careful if you use store brought salted egg yolk.

yǒu de dàn huáng kàn qǐ lái hěn piāo liàng dàn shì chī qǐ lái kǒu gǎn zhān yá

有的蛋黄看起来很漂亮，但是吃起来口感粘牙。

Many look beautiful, but they taste like gummy.

xián dàn huáng shì dàn huáng sū zuì zhǔ yào wèi dào zǔ chéng bù fēn

咸蛋黄是蛋黄酥最主要味道组成部分。

Salted egg yolk is the main flavour component of egg yolk pastry.

rú guǒ bù què dìng tā de wèi dào de huà zhì zuò zhī qián xiān cháng yī cháng

如果不确定它的味道的话，制作之前先尝一尝。

If you are not sure about its taste, try it before making it.

dòu shā yǐ jīng fàng liáng

豆沙已经放凉。

The red bean paste has been cooled.

fēn chéng kè yī gè de dòu shā xiàn

分成25克一个的豆沙馅。

Divide into 25 grams of red bean paste.

yī gòng chēng chū gè dòu shā xiàn

一共称出10个豆沙馅。

Weigh out 10 bean paste fillings in total.

bǎ dòu shā yā chū yī gè xiǎo wǎn de xíng zhuàng

把豆沙压出一个小碗的形状。

The red bean paste is pressed into the shape of a small bowl.

fàng rù dàn huáng

放入蛋黄。

Add the egg yolk.

hǔ kǒu shōu kǒu

虎口收口。

Close it with the curve between the thumb and index finger.

hǔ kǒu shōu kǒu de fāng fǎ zhōng shì diǎn xīn zhōng fēi cháng cháng yòng

虎口收口的方法，中式点心中非常常用。

The method of closing is very commonly used in Chinese pastry making.

jiù zhè yī gè diǎn xīn wǒ men jiù yào yòng dào sān cì

就这一个点心，我们就要用到三次。

We will use this method three times in this recipe.

gǔn yuán

滚圆。

Round it.

shuǐ pí miàn tuán táng hǎo xiàn liào yě zhǔn bèi jiù xù wǒ men xiàn zài lái zuò yóu pí

水皮面团饧好，馅料也准备就绪，我们现在来做油皮。

The water dough is ready and the fillings are made. Let's make the oil dough now.

rú guǒ nǐ xuǎn yòng zhū yóu de huà tā qǐ sū xiào guǒ bǐ jiào hǎo ér qiě cāo zuò qǐ lái bǐ róng yì

如果你选用猪油的话，它起酥效果比较好，而且操作起来比容易。

If you choose lard, it has a better shortening effect and is easier to handle.

rú guǒ nǐ bù yòng zhū yóu de huà wǒ men kàn yī xià qí tā yóu zhī

如果你不用猪油的话，我们看一下其它油脂。

If you don’t use lard, let’s look at other oils and fats.

qǐ sū yóu huò zhě sū yóu

起酥油，或者酥油。

Shortening.

tīng míng zì nǐ jiù zhī dào tā de qǐ sū xiào guǒ yīng gāi fēi cháng hǎo

听名字你就知道，它的起酥效果应该非常好。

Just listen to the name and you will know that it produces good results.

dàn shì tā shì rén zào de qīng huà yóu duì shēn tǐ méi shá hǎo chù wǒ men jiù bù kǎo lǜ le

但是它是人造的氢化油，对身体没啥好处。我们就不考虑了。

But it is hydrogenated oil, which is not good for the body. We will not use it.

shèng xià jǐ zhǒng cháng jiàn de yóu zhī shǒu xiān yē zi yóu

剩下几种常见的油脂：首先椰子油。

There are several common fats and oil left: first, coconut oil.

tā shì gù tài yóu qǐ sū xiào guǒ yě bù cuò

它是固态油，起酥效果也不错。

It is solid at room temperature, and has a good shortening effect.

ér qiě huì yǒu dàn dàn de yē zi xiāng wèi nǐ kě yǐ yòng yē zi yóu qǐ sū

而且会有淡淡的椰子香味，你可以用椰子油起酥。

There will be a light coconut fragrance, you can use coconut oil for this recipe.

rán hòu shì zuì pǔ tōng de shū cài yóu

然后是最普通的蔬菜油。

Then comes the most common vegetable oil.

kě yǐ yòng yě néng qǐ sū fēn céng

可以用，也能起酥分层。

It can be used and it can produce layers.

dàn shì cháng wēn xià tā shì yè tài

但是常温下它是液态。

But it is liquid at room temperature.

yě jiù shì shuō sū pí diǎn xīn zuò hǎo zhī hòu zhè gè yóu hái shì yǐ yè tǐ xíng shì cún zài yú sū pí zhī jiān de

也就是说，酥皮点心做好之后，这个油还是以液体形式存在于酥皮之间的。

In other words, after the pastry is made, the oil still exists between the pastry in liquid form.

bǐ gù tài yóu zhī shǎo le yī diǎn diǎn sū cuì de gǎn jué

比固态油脂少了一点点酥脆的感觉。

A little bit less crispy than solid fat.

zuì hòu shì pǔ tōng wú yán huáng yóu

最后是普通无盐黄油。

Finally, ordinary unsalted butter.

cháng wēn xià tā yě shì gù tài yóu dàn shì tā yǒu liǎng gè wèn tí wǒ men biān zuò biān jiǎng ba

常温下，它也是固态油，但是它有两个问题。我们边做边讲吧。

At room temperature, it is also solid, but it has two problems. Let's talk while doing it.

dì yī huáng yóu lǐ yǒu shuǐ

第一，黄油里有15%水。

First, there is 15% water in butter.

yóu pí lǐ hán shuǐ shì bù lì yú qǐ sū fēn céng de

油皮里含水是不利于起酥分层的。

Water in the oil dough is not good for producing layered effect.

wǒ men tōng guò jiā rè de fāng shì zhēng fā huáng yóu lǐ de shuǐ fēn

我们通过加热的方式，蒸发黄油里的水分，

We use heating to evaporate the water in the butter,

shǐ tā biàn chéng wú shuǐ huáng yóu

使它变成无水黄油。

to turn it into clarified butter.

kāi xiǎo huǒ màn màn jiā rè

开小火，慢慢加热。

Turn on low heat.

huáng yóu róng huà zhī hòu yī liǎng fēn zhōng jiù hǎo

黄油融化之后，一两分钟就好。

After the butter has melted, it will be ready in a minute or two.

nǐ kàn zhè gè shí hòu huáng yóu yǐ jīng biàn qīng le

你看这个时候，黄油已经变清了。

Look at this, the butter has cleared.

shāo wēi fàng liáng yī diǎn diǎn jiā rù miàn fěn zhōng jīn dī jīn dōu kě yǐ

稍微放凉一点点，加入面粉。中筋低筋都可以。

Let it cool a little bit and add flour. All purpose or cake flour are both OK.

dì èr diǎn huáng yóu de ruǎn yìng chéng dù shòu wēn dù de yǐng xiǎng bǐ jiào dà

第二点，黄油的软硬程度受温度的影响比较大。

The second point is that the softness of butter is greatly affected by temperature.

shì wēn gāo de huà huáng yóu bǐ jiào ruǎn shuǐ pí hé yóu pí kě yǐ bǎo chí yī yàng de ruǎn yìng chéng dù

室温高的话，黄油比较软，水皮和油皮可以保持一样的软硬程度。

If the room temperature is higher, the butter is softer, and the water dough and oil dough can maintain the same softness.

bǐ jiào róng yì cāo zuò

比较容易操作。

It is easier to operate.

dàn shì rú guǒ shì wēn bǐ jiào dī huáng yóu huì biàn yìng bù lì yú cāo zuò

但是如果室温比较低，黄油会变硬，不利于操作。

But if the room temperature is lower, the butter becomes hard, which is not good for our recipe.

wǒ jiā shì wēn shì shè shì dù yóu pí huì biàn yìng

我家室温是21摄氏度，油皮会变硬。

The room temperature in my home is 21 degrees Celsius, and the oil dough will harden.

suǒ yǐ wǒ bǎ yóu pí de zhì zuò liú zài de zuì hòu yī bù ér qiě dòng zuò yào kuài yī diǎn

所以我把油皮的制作留在的最后一步。而且动作要快一点。

So I made the oil dough at the end. And I have to act fast.

miàn tuán yǐ jīng táng hǎo kě yǐ lā chū báo mó

面团已经饧好。可以拉出薄膜。

The dough is ready. It passes windowpane test.

zhěng lǐ chéng fāng xíng

整理成方形。

Shape it into a rectangle.

yě fēn wèi fèn

也分为10份。

Also divided into 10.

ná yī gè xiǎo miàn tuán

拿一个小面团。

Take a small dough.

chě kāi

扯开。

Stretch bigger.

guāng miàn cháo xià bāo rù yóu pí

光面朝下，包入油皮。

The smooth side faces down, then wrap in oil dough.

hǔ kǒu shōu kǒu

虎口收口。

Close it with your hands.

àn shùn xù fàng hǎo

按顺序放好。

Put them in order.

ná chū dì yī zuò hǎo de xiǎo miàn tuán

拿出第一做好的小面团。

Take out the first small dough.

àn bǎn shàng sā báo báo de gàn fěn

案板上撒薄薄的干粉。

Dust some flour.

guāng miàn cháo xià

光面朝下。

Smooth side down.

yā píng

压平。

Press flat.

gǎn kāi

擀开。

Roll it out.

dì yī gǎn bù xū yào tè bié dà

第一擀不需要特别大。

The first roll does not need to be big.

zhé qǐ

折起。

Fold up.

huàn yī gè fāng xiàng

换一个方向，

Change the direction and

gǎn zhǎng

擀长。

roll it out.

zài zhé liǎng cì

再折两次。

Fold it again.

chéng dé céng jiù gòu le

3乘3得9。9层就够了。

3 times 3 is 9. 9 layers are enough.

dāng rán nǐ kě yǐ zuò céng

当然你可以做3x4，12层。

Of course you can do 3X4, 12 layers.

yǒu de rén zuò sū pí diǎn xīn fēn céng bù shì hěn hǎo

有的人做酥皮点心，分层不是很好。

Some people's pastry doesn't show layers, and they think they don't have enough layers.

suǒ yǐ tā jiù pīn mìng de jiā céng shù

所以他就拼命的加层数。

So they keep adding the layers.

qí shí nà zuò zhè zhǒng báo de sū pí diǎn xīn céng shù bù xū yào duō

其实那，做这种薄的酥皮点心层数不需要多。

Actually, it is quite the opposite. You don’t need many layers to make this thin pastry.

céng shù tài duō fǎn ér huì shǐ shuǐ pí hé yóu pí hùn hé qǐ lái

层数太多反而会使水皮和油皮混合起来。

Too many layers will cause the water dough and oil dough to mix together.

lìng wài xuǎn yòng zhé de fāng fǎ huò zhě juǎn de fāng fǎ kě néng shì kàn gè rén xí guàn

另外选用折的方法，或者卷的方法，可能是看个人习惯。

In addition, the method of folding or rolling may depend on personal habits.

juǎn de fāng fǎ róng yì shàng shǒu huì gèng kuài yī diǎn

卷的方法容易上手，会更快一点。

The rolling method is easy to learn and will be faster.

zhé de fāng fǎ sū pí céng cì fēn bù gèng jūn yún yī xiē

折的方法，酥皮层次分布更均匀一些。

By folding, the puff pastry layers are more evenly distributed.

yě shì àn zhào shùn xù fàng hǎo

也是按照顺序放好。

They are also placed in order.

ná chū dì yī gè

拿出第一个。

Take out the first one.

zhè gè shí hòu yǐ jīng gǎn jué dào de huáng yóu biàn yìng le

这个时候，已经感觉到的黄油变硬了。

At this time, the butter already felt hardened.

huáng yóu biàn yìng hòu huì chū xiàn pò sū de wèn tí huò zhě bù róng yì gǎn kāi

黄油变硬后，会出现破酥的问题，或者不容易擀开。

After the butter hardens, it will break or be difficult to roll out.

rú guǒ chū xiàn zhè xiē wèn tí dōu bù yào jǐn nǐ jì xù cāo zuò

如果出现这些问题都不要紧，你继续操作。

It doesn't matter if these problems occur, you just continue.

hái shì guāng miàn cháo xià

还是光面朝下。

Still smooth side down.

sì gè jiǎo niē jìn qù

四个角捏进去。

Pinch in the four corners.

yā biǎn

压扁。

Press flat.

gǎn píng

擀平。

Roll out.

ná qǐ lái

拿起来，

Pick it up,

cháo xià fàng de nà gè guāng miàn shì nǐ sū pí diǎn xīn de biǎo miàn

朝下放的那个光面，是你酥皮点心的表面。

the smooth surface faced down is the surface of your pastry.

fàng rù xiàn liào

放入馅料。

Put the fillings.

xiān bǎ kǒu cháo xià shōu kǒu

先把口朝下，收口。

Turn the opening down first and close it with your hand from the top.

zài cì zhuǎn guò lái de shí hòu jī běn yǐ jīng fēng kǒu le

再次转过来的时候，基本已经封口了。

When I turn it around again, it is almost closed.

dì sān cì yòng hǔ kǒu shōu kǒu de fāng fǎ

第三次用虎口收口的方法。

For the third time, use the curve between the thumb and index finger.

diǎn xīn jiù bāo hǎo le

点心就包好了。

Done!

zhěng lǐ yī xià xíng zhuàng

整理一下形状。

Fix the shape.

qǔ liǎng gè jī dàn de dàn huáng

取两个鸡蛋的蛋黄。

Take the yolks of two eggs.

dǎ sàn

打散。

Beat it.

shuā zài diǎn xīn de biǎo miàn

刷在点心的表面。

Brush the surface with the egg yolk.

shuā dào gāng gāng guò bàn

刷到刚刚过半。

Brush to just over half.

quán bù shuā wán zhī hòu shuā dì èr céng

全部刷完之后，刷第二层。

After all brushed, brush the second layer.

dì èr céng jiù zài shàng miàn qīng qīng diǎn yī diǎn dàn huáng jiù hǎo

第二层就在上面轻轻点一点蛋黄就好。

Just lightly tap the egg yolk on the top this time.

rán hòu yòng shǒu zhǐ zhàn shuǐ zhān yī xiē hēi zhī má yā dào dàn huáng sū de shàng miàn

然后用手指蘸水，沾一些黑芝麻，压到蛋黄酥的上面。

Then dip your fingers in water, then stick some black sesame seeds, and press them onto the egg yolk pastry.

rú guǒ xiǎng yào biǎo miàn dàn huáng huā wén liè kāi de yàng zi nǐ yào děng biǎo miàn dàn huáng gàn le zhī hòu zài fàng rù dào kǎo xiāng lǐ

如果想要表面蛋黄花纹裂开的样子，你要等表面蛋黄干了之后，再放入到烤箱里。

If you want the surface yolk pattern to crack, you have to wait for the yolk to dry before putting it in the oven.

kǎo de shí hòu miàn pí huì shāo wēi péng zhàng jiù bǎ huā wén chēng liè le

烤的时候，面皮会稍微膨胀，就把花纹撑裂了。

When baking, the dough will puff up slightly, and crack the pattern.

rú guǒ bù xiǎng yào biǎo miàn de dàn huáng huā wén liè kāi dàn huáng shuā hòu yī diǎn

如果不想要表面的蛋黄花纹裂开，蛋黄刷厚一点。

If you don't want the yolk pattern on the surface to crack, brush the yolk thicker.

rán hòu mǎ shàng jìn rù yù rè de kǎo xiāng

然后马上进入预热的烤箱。

Then immediately enter the preheated oven.

dàn huáng gēn zhe biǎo pí yī qǐ péng zhàng jiù bù huì liè kāi le

蛋黄跟着表皮一起膨胀，就不会裂开了。

The egg yolk will grow along with the dough, and it will not crack.

zhè gè biǎo miàn de dàn huáng yǐ jīng fàng gàn le

这个表面的蛋黄已经放干了。

The egg yolk is dried.

fàng rù yù rè hǎo de kǎo xiāng

放入预热好的烤箱。

Put it in the preheated oven.

kǎo fēn zhōng

375°f/190°c烤18-20分钟。

Bake at 375°F/190°C for 18-20 minutes.

kǎo hǎo le zhè gè shì dàn huáng huā wén liè kāi de yàng zi

烤好了，这个是蛋黄花纹裂开的样子。

When it's baked, this is how they look.

xià miàn de yán sè yě gāng gāng hǎo

下面的颜色也刚刚好。