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原料
水油皮:?: , 中筋面粉: 150g(可用高筋粉和低粉对半混合), 猪油: 50g, 糖粉: 25g, 水: 65g, 油酥:?: , 低筋粉: 120g, 猪油: 60g, 紫薯粉: 5g, 抹茶粉: 4g, 内陷:?: , 蛋黄: 16个(买整个咸鸭蛋去白), 豆沙馅: 约400g(每份25g)-自制
步骤
11, 菜市场买16只咸鸭蛋去白,半斤肥猪肉榨油备用!(其他材料在烘培店买!相信你会提前准备的!豆沙我是自制的!有机会再分享)
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22, 将水油皮的料全部混合!揉成光滑面团!然后分成8份!约35g一份‼️ (特别提醒揉面团时间不能马虎,我揉了至少有15分钟!用保鲜袋包好放一旁!待30分后!出现这样的效果!开始分8份备用)
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33, 油酥步骤:低粉+猪油混合搅拌后分两份!一份放紫薯粉,一份放抹茶粉!揉匀后放20分钟,然后各分四等份(约25g)
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44, 取出鸭蛋黄!放烤盘!撒点酒去腥味!然后放烤箱160度烤5分钟!备用
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55, 水油皮包油酥!静止20分钟!这时候去做馅!
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66, 豆沙包蛋黄,每个40g左右!豆沙之前准备好存冰箱的,从冰箱取出放点猪油翻炒几分钟!(我弄豆沙时,手湿水,豆沙不沾手,很容易就包好)
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77,拿一个酥皮!用擀面杖,推成长宽椭圆形,注意不要来回擀!要按一个方向擀
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88,卷起,如上?图!全部弄好,放20分钟!再准备下一步
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99, 按图的方向是左右推成窄长椭圆形,卷起!
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1010,卷起后放置20分钟
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1111,用锋利的刀子切成两份!开始包馅
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1212, 用手心压扁,我是再用擀面杖四周推宽,注意层次尽量集中中心位置!
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1313, 然后翻过来包馅!这样就能保证从中间开始层次分明了
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1414, 全部包好了!准备入炉!180度烤30分钟
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1515, 新鲜出炉,皮薄馅靓皮酥掉渣!
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16抹茶酥
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17紫薯酥
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18玉米酥(油酥加适量了玉米粉)
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19黑麦酥(油酥加适量了黑麦粉)
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