材料：A
酥皮
140 克 低筋面粉
1/2 小匙 泡打粉
60 克 牛油，软化
50 克 细 沙糖
1 个 小 鸡蛋 /40克蛋液
2～3滴 柠檬香精
表面装饰：适量糖
制法：
1. 低筋面粉和泡打粉一起过筛，备用。
2.牛油加细砂糖和柠檬香精混合，用木勺搅拌均匀。
3. 将蛋液分3次加入，搅打均匀。（每一次都要充分将蛋液与牛油混合，再加下一次蛋液）
4. 加入粉类，用勺子轻轻切拌成团即可。（过度搅拌会导致面粉起筋，影响酥皮）
5. 用保鲜膜将面团包好,成条状，放进冰箱冷藏1个小时。
材料：B
面团
150 克 高筋面粉
50 克 低筋面粉
25 克 细沙糖
100 克 鲜奶
1/2 小匙 盐
35 克 牛油，软化
1 个 小鸡蛋 /40 克 蛋液
1/2 小匙 干酵母
制法：
1. 高、低筋面粉一起过筛，备用。
2.将干酵母、2小匙细沙糖和2大匙牛奶混合，放置一旁。
3. 将鸡蛋、剩余的糖和牛奶混合均匀，备用。
4. 将过筛的粉类和盐倒入一个大碗里，再加入（2）和 （3），用手搓揉均匀成为一个团状。
5. 工作台上撒上少许高筋面粉，然后将面团移到工作台上，继续搓揉面团。（只用一边手以类似洗衣服的方式将面团搓长后又收回來。）面团搓揉数分钟后就会变得柔软光滑有弹性。
6. 将软化牛油加入，以类似洗衣服方式搓揉，将面团搓长后用刮刀向回刮。重复搓揉、回刮的动作至到牛油完全被面团吸收。
7. 此時可以开始甩撻面团直至表面光滑。面团可撐出光滑薄膜，即完成揉面步骤。
8. 将完成的面团滚圆，收口朝下，表面覆盖湿布或保鲜膜，做第一次发酵。（第一次发酵时间约需1个小时）
9. 第一次发酵完成后，用手轻按面团将气体挤出来。
10.把面团分割成8个同等份量的小面团，滚圆。将冷藏过的酥皮也平均分成8等份（35克/份）
11.酥皮放在手上按扁成圆饼状，将面包面团压在酥皮上（收口朝上），包上酥皮，慢慢往上推，像做月饼一样的手法，一直到酥皮包裹住3/4的面团。
12. 酥皮包好了，收口向下，在表面喷上一些水，用刮刀轻轻压出格子纹，撒上适量砂糖，室温下进行最后发酵 30～60 分钟。
13. 发酵完成后，放进已预热180 度的烤箱中层烤15～20 分钟。
Ingredients:A
Cookie dough
140 g Cake flour
1/2 tsp Baking powder
60 g Butter, softened
50 g Castor sugar
1 pc Small egg ,lightly beaten
2～3 drops Lemon essence
Garnishing : Sugar as needed
Method :
1. Sift cake flour with baking powder together and set aside.
2. Mix the butter , castor sugar and lemon essence with a wooden spoon in a bowl .
3. Add the beaten egg little by little and mix well each addition .
4. Add the flour into the dough and mix lightly until combined .( use the wooden spoon to cut ,lift and press method to mix)
5. Wrap the cookie dough in a log shape and keep in the fridge for an hour .
Ingredients：B
Bread dough
150 g Bread flour
50 g Cake flour
25 g Castor sugar
100 g Fresh milk , room temp
1/2 tsp Salt
35 g Butter, softened
1 pc Small egg
1/2 tsp Instant yeast
Method:
1. Sift the bread flour and cake flour together and set aside .
2. Dissolve the yeast with 2 tsp sugar and 2 tbsp milk and set aside.
3. Mix the remaining sugar, milk and egg together .
4. Mix the sifted flour with (2) and (3) in a large bowl.Knead the ingredients with hand until a ball forms.
5. Turn out the dough on s light floured surface and continue to knead .Use only one hand for kneading and push the dough away from your body , then collect it back with the same hand.The dough will become smooth and elastic after some time .
6. Rub in the butter and mix thoroughly .Push it away from your body then scape the dough back with a scraper and repeat until the dough is not sticky .
7. Keep kneading until the dough is smooth and elastic.
8. Form into a ball and place it back to the bowl and cover with cling film and set aside to rise for an hour.
9. Punch down the dough to release the gas.
10. Divide the dough into 8 pieces, roll into balls. Then divide the cold cookie dough into 8 parts (35g/pc).
11. Roll each part of cookie dough on your hands and form a flat disc .Put a bread dough (sealed side face up) on top of it and start to push the cookie dough to cover the bread dough.(The bottom should not be covered with cookie dough)
12. Place the above buns seam-side down on the oiled baking sheet , then spray with some water and score with a scrapper in a grid pattern, sprinkle with some sugar and let rise for 30 to 60 minutes .
13. Bake in the preheated oven at 180 deg C for 15 to 20 minutes .
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