一口下去惊呆了！中式酥点核桃酥做法分享 | 外皮酥脆，内馅软糯。How to make Walnut Shortbread？

#中式酥点#中秋月餅 #手工製作 #酥皮 酥酥脆脆，国潮酥点核桃酥，一口下去惊呆了！核桃酥做法分享！ 外皮酥脆，内陷软糯，吃一口满满的幸福感。做法很简单，喜欢的可以收藏起来。 原料（此配方可以做9个核桃酥） 水油皮部分 中粉 108g 黄油 35g 水 45g 糖18g 可可粉 12g 油皮部分 低粉 78g 黄油 40g 可可粉 6g 馅料部分 白豆沙 270g 制作步骤 1、制作水油皮：中粉，黄油，水，糖，可可粉混合均匀，用手揉至面团有一定的延展性。再用保鲜膜封好，常温放置30分钟。 2、制作油皮：低粉，黄油，可可粉混合均匀，用手揉至面团细腻。 3、将水油皮平分9份，每份24g，将油皮平分9分，每份14g。盖好保鲜膜，防止干裂。 4、水油皮擀开，包入油酥，收口捏紧，朝上按压一下。 5、接着上下擀开，自上而下卷起来。盖好保鲜膜静置15分钟 6、第二次擀卷：收尾处朝上，擀开。自上而下卷起来。盖好保鲜膜静置15分钟 7、白豆沙分成9份，每份30g。 8、静置好的剂子中间按压，两边往里收，擀开，包入馅料，收口慢慢收拢，捏紧。调整一下造型。 9、用工具在顶部中心位置压一圈 10、用镊子夹出两边纹路。两侧纹路同样用镊子夹出，最后可以在扎一些小孔。 11、放入提前预热好的烤箱，上下火150℃，30分钟。 Walnut Shortbread Crispy and crumbly, this trendy Chinese‑style walnut shortbread will blow your mind with every bite! Here’s how to make it – a must‑try for anyone who loves traditional pastries. The crust is flaky and crisp, the filling soft and luscious – pure happiness in every mouthful. Super easy to make, so save this recipe for later! Ingredients (makes 9 pieces) Water‑Oil Dough All‑purpose flour – 108 g Butter – 35 g Water – 45 g Sugar – 18 g Cocoa powder – 12 g Oil Dough Cake flour – 78 g Butter – 40 g Cocoa powder – 6 g Filling White bean paste – 270 g Instructions Make the water‑oil dough: Combine the all‑purpose flour, butter, water, sugar, and cocoa powder. Knead by hand until the dough develops some elasticity. Cover with plastic wrap and let rest at room temperature for 30 minutes. Make the oil dough: Mix the cake flour, butter, and cocoa powder until well combined. Knead by hand until the dough is smooth and fine. Divide the water‑oil dough into 9 equal portions (24 g each), and the oil dough into 9 equal portions (14 g each). Cover with plastic wrap to prevent them from drying out. Roll out a water‑oil dough piece, wrap in an oil dough portion, pinch the seam tightly to seal, then turn the sealed side up and press down gently. Roll the dough out lengthwise (from top to bottom), then roll it up from the top edge. Cover with plastic wrap and let rest for 15 minutes. Second rolling: Place the dough with the seam side up, roll it out, then roll it up from the top again. Cover and rest for another 15 minutes. Divide the white bean paste into 9 equal portions (30 g each). Take a rested dough piece, press the center, fold both sides inward, roll it out, wrap in a filling portion, then gradually gather the edges and pinch tightly to seal. Gently shape it as desired. Use a tool to press a circular indent in the center of the top. Use tweezers to pinch decorative ridges on both sides. Then, with the same tweezers, create the same pattern on the opposite side. Finally, you may poke a few small holes with the tweezers. Place the shaped pastries on a baking tray and bake in a preheated oven at 150 °C with top and bottom heat for 30 minutes. #月饼 #中秋月餅 #酥皮 #手工製作 #mooncake #MidAutumnMooncake #flakypastry #handmade