My last batch of mooncakes 🥮😘
手痒～～见冰箱里有一个芋头，所以就动手做这个螺旋千层芋头酥。😉
油皮制作 oil skin👇
油酥制作crisp: crisp👇
芋头酥月饼制作:
~油皮 oil skin: 大约可以做12-13个
奶油 butter 70g
中筋面粉 plain flour 200g
糖粉 sugar powder 30g
冰水 ice water 90g
~油酥 crisp:
奶油 butter 100g
低筋面粉 cake flour 160g
紫薯粉 purple potato powder 20g
~芋頭餡 Taro Filling 710g
均分每个55g
做法：
1. 把油皮材料全部放入钢盆直接手揉均勻混合成团即可。油皮完成均分成12颗，盖上保鮮膜，松弛30分钟。
2. 将油酥的所有材料放入钢盆，直接用手抓勻成团，將完成的油酥均分成12等份。
3. 把松弛完成的油皮用手掌按压后，包入油酥。收口捏緊。
4. 把收口处朝上，先用手掌按压推开， 再用擀面棍擀开。
5. 接着使用斜卷法，从左上角斜卷下來，然后用双手搓长，
6. 再用擀面棍擀长，再由下往上卷起來，使用刀切割一半
7. 把切面朝下，先用手掌稍微压扁，再堆叠另一半，压扁，接着使用擀面棍，从中间开始，往上下左右擀开。
8. 擀好记得最后要让切开面朝外，包覆餡料，收口捏緊。
9. 預热烤箱170度，把螺旋千层芋头酥送入烘烤30分钟。
提示：
1. 烤箱温度自己拿捏。
2. 可以用无水奶油制作，烤出来的皮会更加酥脆。
3. 芋頭餡的做法可以去参考我这里：https://bakewithkaren.blogspot.com/2019/09/taro-filling.html
Method:
1. Put all the oil skin ingredients into a bowl and mix well. Divided the oil skin into 12 pieces, covered with plastic wrap and allowed to rest for 30 minutes.
2. Mix all the pastry ingredients into a soft dough. Divide the pastry dough into 12 pieces.
3. Flatten yhe oil skin and wrap in the pastry dough.
4. Roll it with a rolling pin.
5. Then use the oblique roll method, roll down from the upper left corner, and then lengthen it by rolling it into a long log.
6. Use a rolling pin to roll it , then swill roll up from the bottom and cut it into half with a knife.
7. With the cut surface facing down, first flatten it with the palm, then stack up the other half, flatten it, then use a rolling pin roll it into a flat round shape.
8.With the cut surface face outward, cover the filling, and seal tightly.
9. Preheat the oven at 170 C and bake the Taro Pastry for 30 minutes.
食谱参考：喵妈爱烘培
Happy Baking!
手痒～～见冰箱里有一个芋头，所以就动手做这个螺旋千层芋头酥。😉
芋头酥月饼制作:
~油皮 oil skin: 大约可以做12-13个
奶油 butter 70g
中筋面粉 plain flour 200g
糖粉 sugar powder 30g
冰水 ice water 90g
~油酥 crisp:
奶油 butter 100g
低筋面粉 cake flour 160g
紫薯粉 purple potato powder 20g
~芋頭餡 Taro Filling 710g
均分每个55g
做法：
1. 把油皮材料全部放入钢盆直接手揉均勻混合成团即可。油皮完成均分成12颗，盖上保鮮膜，松弛30分钟。
2. 将油酥的所有材料放入钢盆，直接用手抓勻成团，將完成的油酥均分成12等份。
3. 把松弛完成的油皮用手掌按压后，包入油酥。收口捏緊。
4. 把收口处朝上，先用手掌按压推开， 再用擀面棍擀开。
5. 接着使用斜卷法，从左上角斜卷下來，然后用双手搓长，
6. 再用擀面棍擀长，再由下往上卷起來，使用刀切割一半
7. 把切面朝下，先用手掌稍微压扁，再堆叠另一半，压扁，接着使用擀面棍，从中间开始，往上下左右擀开。
8. 擀好记得最后要让切开面朝外，包覆餡料，收口捏緊。
9. 預热烤箱170度，把螺旋千层芋头酥送入烘烤30分钟。
提示：
1. 烤箱温度自己拿捏。
2. 可以用无水奶油制作，烤出来的皮会更加酥脆。
3. 芋頭餡的做法可以去参考我这里：https://bakewithkaren.blogspot.com/2019/09/taro-filling.html
Method:
1. Put all the oil skin ingredients into a bowl and mix well. Divided the oil skin into 12 pieces, covered with plastic wrap and allowed to rest for 30 minutes.
2. Mix all the pastry ingredients into a soft dough. Divide the pastry dough into 12 pieces.
3. Flatten yhe oil skin and wrap in the pastry dough.
4. Roll it with a rolling pin.
5. Then use the oblique roll method, roll down from the upper left corner, and then lengthen it by rolling it into a long log.
6. Use a rolling pin to roll it , then swill roll up from the bottom and cut it into half with a knife.
7. With the cut surface facing down, first flatten it with the palm, then stack up the other half, flatten it, then use a rolling pin roll it into a flat round shape.
8.With the cut surface face outward, cover the filling, and seal tightly.
9. Preheat the oven at 170 C and bake the Taro Pastry for 30 minutes.
食谱参考：喵妈爱烘培
Happy Baking!
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