查看完整版本: 香芋荷花酥【14p】原创

香芋荷花酥【14p】原创

上次的香芋馅没有用完，所以做了这个。蒸的吃过了这次尝尝烤的吧。制作和发帖都很辛苦，理解的坛友请红心支持一下！谢谢。*Q+rFWF@T2p

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1.油皮制作：中筋面粉150克，细糖10克，黄油40克，清水60克和匀，揉至表面光滑。
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+b{4nSD/O4e*yUx 2.松弛20分钟。
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*K$M)dLVIwy@ 3.油心制作：低筋面粉180克，融化的黄油100克混合揉匀。vv i(Bk8|0x;U.`4v

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+o`y9p{,ob 4.20克油皮压成圆片，包入20克油心。压扁。jEp ?^ d0K r

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5{%J@J.{N|$t 5.擀成长条形，卷起。再擀成长条形。
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6.再次卷起。压成圆柱形。3aM(yk Y)B

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7.擀成圆片。#W0eb'@8e8^ j,[
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8.香芋馅搓球形。\j"}@}9Y2x'?
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9.擀好的面皮包入馅心。
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10.稍微压扁一点，周围用刀轻划几下。
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V|!V8qU ^ 11.表面刷蛋黄液。放入铺好油纸的烤盘中。
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hE-U0] F 12.放入预热至180度的烤箱。g#N$I
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6n ku@ R-w{0M 13.20分钟后出炉。
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-Y9H;t)Afgmi 【制作心得】：
!s&B C:i4S*T? 1.制作油心的黄油要隔水加热使其融化，否则不易同面粉融合。
y8e2M*I W.~-[ 2.包入馅心时用手掌的虎口部位收口。
PK h%o{\7G8T-l 3.烤箱一定要预热。
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[[i] 本帖最后由 东昏侯 于 2009-4-22 03:32 编辑 [/i]]