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原料
中筋粉: 150克, 細砂糖: 30克, 豬油: 55克, 水: 55克, 低筋粉: 120克, 豬油: 60克, 新鮮蛋黃: 12個, 豆沙: 240g
步驟
1將新鮮鹹蛋洗凈,一個個敲出鹹蛋黃
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2放入烤盤,墊上油紙,噴上高度白酒,進預熱180度的烤箱上下火10分鐘,烤完開箱冷卻待用。
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3按配方準備水油麵和油酥,水溫冬天可以適量高一點55-60度,夏天可以偏低一點
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4將麵糰揉光潔,醒45分鐘待用
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5將醒完的水油麵包起油酥
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6要包的均勻。
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7將包好的麵糰擀成長方形
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8一折三,繼續擀成長方形
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9將面胚一分為二
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10捲成長條
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11將面胚摘成40g一份的面胚,待用
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12豆沙分成20g一分,包起烤好冷卻的蛋黃
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13包好的餡心待包
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14面胚擀開,每個約40g
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15把準備好的餡心包起
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16每個蛋黃酥包好約70g
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17每一個重複步驟一個個包好
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18上盤,刷上蛋液,我喜歡刷3/4,滿滿的很漂亮,再撒上黑芝麻
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19進預熱180度的烤箱上下火烤30分鐘,看到顏色金黃即可!
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小技巧
蛋黃酥起酥很重要,所以麵粉一定要醒到位,包的時候收口一定要收好,刷蛋液要刷的均勻,否則會有顏色不一的情況!大家可以嘗試,有問題歡迎留言!也可以加我微信A12883488一起交流探討!