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原料
蘇旺黃金桃山皮: 20克/個, 蘇旺金沙奶黃餡: 25克/個, 蘇旺奶黃流心餡: 5克/個
步驟
1材料準備
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2桃山皮揉搓均勻
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3切分為20g一份
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4揉成團待用
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5金沙奶黃餡揉搓均勻
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6切分為25g一份
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7把剛才的桃山皮壓扁,用皮包住餡料
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8用虎口收緊
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9收口尖尖朝上
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10從尖尖的地方戳下去
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11挖個洞,成杯子狀
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12注入冷凍24小時以上的蘇旺奶黃流心餡
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13排出空氣,用虎口收緊
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1450克月餅手壓模粘粉
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15將月餅團放入,收口朝下
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16壓模定型
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17放入預熱好的烤箱,160度烤10分鐘
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18美膩的流心月餅就出爐啦~月餅不烤也能吃,烤了之後放上脫氧劑,然後密封可以保存一個月
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小技巧
流心餡是凍不硬的,放入裱花袋然後冷凍一天再用是膏狀的比較好操作