在做过一次西餐的派后，知道那一层层酥酥的面皮都是黄油堆出来的，从此就对酥皮的东东敬而远之，包括可颂（croissant）。后来看见博友尘凡无忧的玫瑰饼配方，她用植物油替代黄油，这让我重拾兴趣。但我没有她做馅的玫瑰膏，就因地制宜，第一次做用的是黄油面粉拌芝麻，很成功，大得教练欢心。暑假水儿回来了，他对芝麻和花生过敏，正好看见冰箱里有芝士（cheese），于是这道中（式）点（心）西吃就横空出世了。酥酥脆脆的，再加上芝士的香，很好吃，六个cheese的让水儿一天吃掉了。

下来记录的是先中文后英文的食谱。非常感谢尘凡无忧博友，她的玫瑰饼食谱写道很有条理、每一步都清清楚楚，我写的中文步骤基本上是参考了她写的。

芝麻/芝士酥饼

首先，准备油皮，油心和馅料 （做12个小饼的量）

1. 制作油皮：取165克面粉， 45克植物油，先搅拌均匀，再加温水和好成团，放入盘中，铺上保鲜膜，搁置一旁醒发；

2. 制作油心：135克面粉，60克植物油，和好成团，同样放入盘中，铺上保鲜膜，搁置一旁醒发；

3. 调制馅料 （芝麻馅料）：黄油在小锅里热化，加面粉调和，熄火加芝麻（喜甜的可加糖）， 混合。放小碗里，稍凉后盖上保鲜膜，放进冰箱里凝固。如果用芝士馅，就只需要准备芝士碎（我用的袋装的Cheddar Cheese，所以就只简单的把那些条条捏碎一下）

制作酥饼

1. 将醒发了一段时间的油皮轻揉至表面光滑，分成12份小面团，各自轻揉成小圆团形状，放置案板一角，用保鲜膜盖住，以免发干；

2. 将醒发了一段时间的油心分成12小份，在掌心揉成小球状，放置案板一角，用保鲜膜盖住，以免发干

3. 取一个油皮圆团，像擀饺子皮那样，摁扁，擀成圆皮；然后取出一个油心小球包入其中，像包包子那样把油心包好，再摁扁，上下擀成长条状，然后从下至上卷起如卷饼（此处目的，卷层越多饼层越多），搁置一旁，盖上保鲜膜，以免发干。

4. 小卷做好后，取出冰箱里的馅料，准备包馅儿。先重复第三步：把小卷压扁，上下擀成细长条，再卷起，成卷饼状；然后捏住小卷两端，连接到一起，压扁，再擀成饺子皮形状；放入馅料，像包包子那样包好，轻轻摁扁成小饼状……一个饼完工。

最后一步，烤制：烤箱温度160摄氏度，烤30分钟。

下图是六个cheese的，有三个在放进烤箱之情在上面又放了一小撮cheese，也很好。往了拍一个切开的，里面的层次很好。

First，make the oil dough, oil filling and sesame/cheese filling:

1. to make the oil dough: 165 grams of flour and 45 grams of vegetable oil, mix them well; add warm water to form a dough. Place the dough in a dish, cover it with plastic wrap, and set it aside to rest.

2. to make the oil filling: Mix 135 grams of flour with 60 grams of vegetable oil to form a dough. Place the dough in a dish, cover it with plastic wrap, and set it aside to rest.

3. to prepare the filling: Melt butter in a small pot, add flour and stir until combined. Turn off the heat and add sesame seeds (add sugar if prefer sweet), mix well. Place the mixture in a small bowl, cover it with plastic wrap after it cools slightly, and put it in the refrigerator to solidify.

 If you're using a cheese filling, just prepare shredded cheese (I used pre-packaged Cheddar Cheese strips, so I simply broke them into smaller pieces).

Second, make the cookies:

1. Gently knead the rested oil dough until the surface is smooth. Divide it into 12 small portions, shape each into a small round ball, and place them in a corner of the work surface. Cover with plastic wrap to prevent them from drying out.

2. Divide the rested oil filling into 12 small portions. Roll each portion into a small ball using your palm and place them in a corner of the work surface. Cover with plastic wrap to prevent them from drying out.

3. Take a piece of oil dough and flatten it out with your hands, then roll it into a round disc, similar to rolling dumpling wrappers；

• Place a small ball of oil filling in the center of the disc, then fold and seal the edges around the filling, like you would when making buns；
• Flatten the filled dough, then roll it into a long strip；
• Roll the strip from bottom to top, like a卷饼 (Chinese pancake), ensuring that the layers are tightly rolled to increase the number of layers in the finished cookie；
• Set the rolled dough aside, cover it with plastic wrap to prevent it from drying out.
• Take out the filling from the refrigerator and start assembling：
• Flatten each small roll, then roll it out into a long, thin strip；
• Roll the strip back up to form a spiral shape, which helps to increase the number of layers in the cookie；
•  Pinch the ends of the roll together to connect them, then flatten it out and roll it into a dumpling wrapper shape；
•  Place a suitable amount of filling in the center and wrap it up like you would with a bun； 
• Gently flatten the wrapped dough into a small, round cookie shape.

This completes one cookie.

Third, for the final step, bake the cookies at 160°C (320°F) for 30 minutes.

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这个暑假儿子在家，我们又重新做了一些以前喜欢的菜（儿子不在家的时候，我们的菜式就很不一样了），发现在博客中找我自己的食谱很困难，因为我很多时候没有专门写食谱，都是夹杂在其他主题文中，文学城的目录又不能一篇多种归类。我打算慢慢整理，食谱都单列在文下，并且附上英文，这样中文不够好的儿子们也能用。

• 意大利蔬菜蛋饼（Frittata）和卤豆腐
• 酸奶面包
• 烤土豆和配烤肉的家常洋葱胡萝卜酱（gravy）
• 家常煎焖鸡块和烤肉三明治
• 培根蛋酱意面（carbonara）
• 香煎猪肉
• 意大利千层面(极简版Lasagne)
• 咖啡蛋糕卷