Salted Egg Yolk Shortbread！ The Best Shortbread Recipe 咸蛋黄千层酥饼！最好的酥饼配方！最简单的做法！ 油皮 Water oil dough: 面粉 flour 180g 猪油 lard 60g 糖 sugar 48g 温水 warm water 75g 油酥 Oil dough: 面粉 flour 100g 猪油 lard 60g 咸蛋黄 salted egg yolk 8pcs Note: 1. The number of folds determines the number of layers, and it is recommended to fold 3-4 times. After every 2 folds, cover with plastic wrap and let it rest for 10 minutes, so that the gluten can relax, so that it is not easy to break. 2. Bake at 350°F until the color you like, then turn off the heat and simmer for 5 minutes before taking out, so that the water in the middle layer can fully evaporate, and the cake will be more crispy and fragrant. 注：1.折叠的次数决定层次的多少，建议折叠3-4次。每2次折叠后盖上保鲜膜松弛10分钟，让面筋得以放松，这样不容易破酥。 2. 350°F烤到喜欢的颜色后关火焖5分钟再出炉，让中间层的水份充分蒸发，饼会更加的酥香。