[老饭骨] 榴莲酥 - https://youtu.be/p7CExuQQWiA

[Laofangu]

视频链接：https://youtu.be/p7CExuQQWiA

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标题（翻译主要意思即可，不要超过 100 个字符）
【国宴大师•榴莲酥】层层分明、酥到掉渣!香甜可口榴莲酥,吃一口就忘不掉的绵密!|老饭骨

简介
小友们好，今天咱们给大家带来一道小甜品——榴莲酥。
在家做榴莲酥其实没有大家想像的那么难，做好酥皮是关键。要把面点做好，最好要在案板上和面，这样才​​能和得均匀。
榴莲酥的皮儿和油芯得分别做。先做皮儿，需要用低筋面粉、猪油、白糖、全蛋，皮儿一定得摔光。油芯需要低筋面粉和黄油，一定要揉润！
最后皮儿擀大包住油芯儿，再不断擀平进行翻折，这里小友们可要看仔细咯，算算一共做了多少层酥皮！
这样做出来的榴莲酥，层层分明、酥到掉渣儿、油亮金黄、口感绵密，实在是香甜极了！

字幕
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榴莲

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这酥真酥

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你看这酥开的多好啊

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一层一层的

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我大概算了算

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九九八十一层

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大爷你看看

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00:00:09,840 --> 00:00:11,240
榴莲酥好嘞

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先和皮儿

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250克低筋面粉

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白糖25克

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00:00:22,000 --> 00:00:23,880
猪油25克

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全蛋一个

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一般做专业面点的

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都是在案板上和的

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和起来能耍的开

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和出面来均匀

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他不会影响外围的空间

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面里边就积在一块没法调了

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100克水

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开个窝儿 慢慢加

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用盆和也行

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在案板上好揉

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看这手法 摔是吧

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把它摔光了

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摔的这面倍儿滋润

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最后不沾盆儿

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 保鲜膜封一下 饧上

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现在和油芯

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过一下箩把面粉

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一样的低筋粉 250克

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黄油

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无盐黄油450克

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这一个都得用啊

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一个都得用

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黄油自然的那种化开就行

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不能让它化成了水

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现在可以买那种成片的片油

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光活个水皮子就行了

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那就省事了

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拿过来就开就行

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行了 揉润了

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油和面掺匀了揉润了

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装个塑料袋把它

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放冰箱里放20分钟

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搁冷冻室里稍微冷一下

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饧10分钟了

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这是外皮儿 刚才是内瓤

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你看现在就

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比刚才润多了

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一会儿的工夫就行了

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好勒 装起来

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饧着 饧20分钟

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这（放）保鲜就行

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搁到最里边

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面和好了 面都和好了

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该做馅了

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把这核去掉

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我把它过一下箩

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把这个筋给过出去

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你看这渣子 不要了

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剩下都是细肉

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大爷还能离的远远的

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我这没办法

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我现在就是捏着鼻子呢

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色拉油 25克

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牛奶也25克

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白糖

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50克

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把玉米淀粉加50克就够了

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搅匀

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打成那种糊状

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把它蒸上 蒸多久呢 25分钟

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冻了10分钟正合适

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把这个水皮擀的跟它的一倍大

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正合适使它包上 包这个油芯

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包紧了

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轻轻的先把它压了

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要均匀开酥皮

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开成这种长方形

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折一个三

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擀成这种

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再来一个三折过来

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再来一三

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小饭骨 我给你们出个题啊

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三个三是多少层

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算一算

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再来一个

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三个三

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这就不用擀了

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这就饧一会去

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分成俩吧

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看见了吗

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得放冰箱冻上它一会

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剩一半咱们冻上它

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下回还可以再做别的

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25分钟时间到了关火

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你看这蒸的油也出来了

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这馅这润

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自然晾凉

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馅也好 面也好了

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完了开酥

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开好的刚才的

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轻轻的擀薄了把它得

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先这么压

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就这么着了

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咱擀成两厘米

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拓出来

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在家里不拓 拿刀剌成方块也行

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这一烤能看出来

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现在开始 开包

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先擀一下

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把中间压薄一点

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把馅放进去

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拿这个稍微的这么压一下

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这好看

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好 正合适 好嘞

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刷上蛋黄 刷上蛋黄液

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刷匀点

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不够我那还有鸡蛋呢

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撒点芝麻

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好嘞

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入烤箱 上下二百度

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上下二百度就正合适

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大概有15分钟就行了

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起来了

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大爷 时间到了一刻钟了

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熟了

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这酥开的还真够意思

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来刷点蜂蜜

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最后刷好 油亮油亮的

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就这样挺好

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中间是个圆

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圆圆满满

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您还行啊您

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不是行 是很行

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榴莲酥好嘞

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好

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大爷怎么样

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其实我尝半天也没尝榴莲

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我尝这酥皮

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吃这皮特别的香 酥香酥香

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真材实料 技术精湛

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这还是不爱吃榴莲的

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这一大口

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我再来一块

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您是真不爱吃是假不爱吃

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我是真不爱吃

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不是大爷 说句实话啊

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平常我吃榴莲 我是（觉得）真有味

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但是今天邪了门了

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你看酥开的多好

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一层一层的

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您看这一层一层开的

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我大概算了算九九八十一层

[ytsubtitles-bot[bot]]

以下为部分词汇翻译提示，根据对译表生成

中文	English	备注	参考
国宴大师	State Banquet Master Chef	老饭骨频道子栏目
大爷	Da Ye
淀粉	starch
两	liang	翻译时采用音译，再在后面利用括号加上克的单位，如：6两为"6 liang (300g) "
芝麻	sesame