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原料
熬豬油: , 豬油: 600克, 炒豆沙: 油150克,白糖80克, 小紅豆: 250克, 油皮: , 普通麵粉: 210克, 豬油: 62克, 砂糖: 40克, 水: 100克, 油酥: , 普通麵粉: 150克, 豬油: 75克, 裝飾: , 雞蛋黃: 1個, 黑芝麻: 少許
步驟
1挨著豬皮的肥肉,切成拇指肚大小,放炒鍋里小火一直炒到油渣變金黃,找個乾淨的瓶子,濾網方瓶子上,用勺子往濾網上倒進瓶子裡,金黃的油,變涼後,就成這樣的白了。因為是冬天方冰箱冷藏,做蛋黃酥用了一大半。
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2把買來的小紅豆250克,洗洗,直接放電飯鍋里蒸煮水多出紅豆一個指肚,熟了給大米飯一樣,我又放豆漿機里添點水打碎了,倒進不粘鍋。小火炒會水份,再分3次倒進150克植物油,每次等拌均勻後再加第二次,一直加完後,再分3次加白糖,給加油一樣,拌均勻後再加下一次,炒到自己滿意為止,要不停拌,小心糊了哦。放涼備用
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3白糖
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4做出來多了不少,可以做豆沙包,做麵包時候也能用到
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5我買的網上冷凍的20個,放錫紙上
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6刷上高度白酒,烤箱200度預熱
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7180度°5分鐘
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8拿出,就這樣放一邊備用
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9取400克炒好的油豆沙,20克每個分好,滾圓
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10豆沙輕輕按壓下,拿顆黃,放進,包住,滾圓,保鮮膜蓋住,備用
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11事先量好的材料,現在開始做皮
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12面過濾下
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13先做油酥,把75克豬油放進去抓成團,放進保鮮膜待用,接著去做油皮
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14面過濾下,加入白糖,豬油,水,抓均勻揉出手套膜
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15這樣就好了,我是參照8分鐘手套膜做出來的,體力不支,我估計弄有15分鐘,累死寶寶了
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16保鮮膜包住,醒發30分鐘
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17醒發好後摸摸油酥和油皮軟硬度一樣不,不一樣的,因為我是冬天做的,油酥明顯硬,可以用手溫軟化下油酥,軟硬度基本一樣,就可以量下油酥一共多重,平均下分成20份,我的平均每份19克,分好後滾圓,到時候好包,分好蓋保鮮膜
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18稱下水油皮多重,平均分20份,我的出來平均每個22克。
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19蓋保鮮膜醒發15分
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20油皮滾圓弄成圓片,放一個油酥,放虎口處,包緊
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21包好後,接口朝下
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22保鮮膜蓋好醒發15分
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23拿出一個接口朝上
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24壓扁
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25擀麵杖放中間,上下輕擀一下就好了
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26擀成這樣
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27從上往下卷
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28接口朝上蓋保鮮膜醒發15分鐘
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29取出一個按壓
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30擀成這樣,記住,擀麵杖擀一次,不要回擀
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31從上往下卷
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32接口朝下蓋住醒發15分
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33取出一個,接口朝上
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34大拇指按下下去
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35兩邊翹上了,把兩邊靠近的一邊捏下
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36壓扁
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37擀圓,我擀的不好,,,,
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38放一個準備好的餡
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39翻過來,放虎口處,慢慢往下伸,讓皮貼合餡
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40翻過來封口
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41接口朝下,直接放烤盤上,烤盤上油紙或者錫紙,現在去預熱烤箱200度5分鐘
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42然後開始圖蛋液,我兌了一點水
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43塗好放進烤箱180度5分鐘
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44好漂亮?
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45取出來再刷一遍蛋液,放上黑芝麻,180度20分鐘
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46裂開了好多好多好多,,,不過好漂亮,好好吃,豆沙吃著不油膩,甜度也剛好,自己做的豆沙不像賣的甜的發膩?
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47切開看看,酥皮薄如蟬翼,吃起來豆沙柔,蛋黃沙,皮酥,可惜有點感冒,影響到了我的味覺?
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