【玫瑰酱酥饼】
by 毛毛妈
家里还有从国内买的玫瑰酱挺香的。做了这个玫瑰酱酥饼，用的是素油，起酥也很好。
水皮：
1：中筋面粉1杯（All purpose flour，160克），糖1.5大匙（20克）；
2：玉米油3大匙（40克），水1/3杯+1大匙（95克）；
油皮：
3：低筋面粉（Cake and pastry flour）1/2杯+3大匙（97克），玉米油4大匙（53克）；
其他：
4：糖玫瑰12×1茶匙；
注：1大匙=15毫升=1 Tbsp，1茶匙=5毫升=1 Tsp，1杯=240毫升。以上材料可以做12个玫瑰酱酥饼。
做法：
1、水皮：将1料里的面粉和糖放入盆里拌匀，然后倒入2料（图1），合成软面团（图2），然后保湿静置20分钟。
2、油皮：将3料里的面粉和油，放一干净盆里（图3），用小勺拌匀，成软面待用（图4）。
3、将水皮和油皮各分割成12等份揉圆。将水皮擀成圆形薄饼，放上一粒油皮球（图5）。慢慢收拢包裹住油皮球，封口朝下（图6）。依次做好剩余11份。
4、做的过程注意其他的要盖上保鲜膜保湿。包好的水油皮压扁，擀成长长椭圆形（图7），从底部往上卷成筒（图8）。依次做好所有水油皮。盖上保鲜膜静置10分钟。
5、收口朝上将（图9），擀成椭圆形（图10），再从底部往上卷成筒（图11）。盖上保鲜膜静置10分钟。玫瑰酱也取12份，每份一茶匙（图12）。
6、将两端往中间压到一块（图13），然后压扁擀成直径8厘米的圆饼。放上一个玫瑰馅球（图14），合拢包裹住玫瑰馅球（图15），收口朝下，压压扁，放入铺了烤盘纸的烤盘里（图16）。
7、将烤盘放入已预热至375F/190C的烤箱内，烤22分钟左右，表面呈浅金黄即可。
Some really wonderful blog posts on this website, thanks for contribution. “Careful. We don’t want to learn from this.” by Bill Watterson.
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