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份量~24粒
♦ 油皮: 高筋面粉105g，低筋面粉105g，糖粉36g，盐2g，猪油75g，温水90g。
♦ 油酥: 低筋面粉180g，猪油75g。
♦ 咸蛋黄 24粒: 喷上米酒以190度烤10分钟，出炉后再喷一次待凉备用/或涂上麻油后以中火蒸10分钟，待凉备用
♦ 红豆馅720g（分成24粒，每粒30g-咸蛋黄也可以用12粒减半做成24粒，包入备用）
油皮 ：
1）将高筋面粉，低筋面粉和糖粉过筛，再加入盐和猪油用手指捏均匀。
2）慢慢加入温水，继续用捏的方式搓捏成团（水不要一次过加入+-自己拿捏），静置5分钟。
3）静置好后切割等分共24粒，捏成一粒团就好，不要搓揉。
油酥：
1）将材料全部加入搓成团，静置5分钟（油皮和油酥软度一致）。
2）静置好后切割等分共24粒。
3）将油皮按扁，包上油酥，封口朝上，静置（过程不要搓揉，捏就好）。
4）将包好的油酥皮杆扁（必须轻手，不要杆破），卷起来，封口朝上，再杆扁卷起来，封口捏起来，朝上。
5）用手轻按封口，用杆棍上下左右杆扁，包上咸蛋红豆馅，再慢慢推上封口。
♦ 表面装饰: 鸡蛋黄 2粒，黑芝麻 少许
做法：将蛋黄打散，涂一层薄薄蛋黄液在包好的蛋黄酥上，把剩下的蛋黄液加一点点酱清（帮助上色），再涂多一次蛋黄液在表面，撒上黑芝麻，放入烤箱底层以160度烤30分钟即可。
× 猪油-肥肉洗净或烫过水，沥干后下锅炸至金黄色，过滤待凉放入冰箱冷藏，凝固了才用，也可以用Ghee无水奶油或Crisco白油来代替
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