酥皮年糕 Sweet Rice Cake Pastry

過年是不是吃剩很多年糕？然後又吃膩了煎年糕？炸年糕又怕太油？大家可以試試這個做法，派皮也在家裡簡單做，會分享我做派皮的一些心得啊！

Have a lot of leftover sweet rice cake? Get bored with pan fried or deep fried sweet rice cake? Then you should try this. I’ll also share tips of how to easily make pie crust at home.

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酥皮年糕 Sweet Rice Cake Pastry

_份量 ^_Servings	_準備時間 ^{_{Prep Time}}	_烹調時間 ^{_{Cook Time}}	_難度 _^Difficulty
1	^{20 mins}	^{15 mins}	^★

材料 INGREDIENTS：

❑ 麵粉 100克；100g flour

❑ 黃油65克；65g butter

❑ 糖10-15克；10-15g sugar

❑ 少許鹽；small pinch of salt

❑ 冷水1.5湯匙；1.5 tbsp cold water

做法 DIRECTIONS：

先將黃油、糖、鹽和麵粉混合至麵包糠狀；Mix butter, sugar, salt and flour together until it’s breadcrumbs like
加入冷水，混合好但不要過度揉麵團，放入冰箱冷藏30分鐘；Add cold water. Mix well and don’t over knead. Put in the fridge to chill for 30 mins before use
把麵團擀開至你喜歡的厚度（建議不要太厚）；Roll out the pastry dough into the thickness you like (suggest not to thick).
將年糕切成1-1.5寸長和厚（麻將大小），用擀開的面皮抱著；Cut the sweet rice cake into about 1-1.5 inch long and thick. Wrap them with the pastry dough.
塗一點雞蛋液；Brush some egg wash on the pastry.
預熱好烤箱後，320F（160C）烤15分鐘，轉至350F（180C）再烤3分鐘；Bake at 320F (160C) for 15 mins in a pre-heated oven and finish at 350F (180C) for 3 mins