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原料
高筋面粉: 90g, 低筋面粉: 10g, 奶粉: 5g, 转化糖浆: 75g, 花生油: 25g, 枧水: 1g, 红豆: 500g, 细砂糖: 200g, 花生油: 50g, 细砂糖: 300g(糖浆), 水: 200g(糖浆), 柠檬汁: 50ml(糖浆)
步骤
1新鲜柠檬对半切开,取柠檬汁备用
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2锅中倒入白砂糖
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3搅拌均匀
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4中火烧开,加入柠檬汁
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5中火加热至再次沸腾
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6转小火熬一小时左右,直至糖浆呈金棕色,其间不用搅拌,冷却后密封保存两天后使用
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7红豆用清水浸泡过夜
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8浸泡过的红豆放入汤锅,添冷水
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9大火烧开后小火煮两个小时
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10取一个大盆倒多半盆水,使筛网的底部浸在水中,舀一勺红豆放到筛网上,用勺背按压,使豆沙沉入水中
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11豆沙水沉淀一夜,倒掉表层的水,剩余的豆沙用细筛网过滤
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12滤掉水分的豆沙放入纱布中
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13用手充分挤干水分
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14将挤干水分的豆沙放到一个干净的盆中
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15准备好炒豆沙用的糖和油
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16过烧热,放入豆沙用小火炒一会儿,分两次加入花生油
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17炒匀后分次加入白砂糖,充分炒匀
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18小火炒到水分渐渐收干
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19准备好所有材料
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20将枧水倒入转化糖浆,调和均匀
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21分次加入花生油,一边加一边搅拌
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22充分搅拌均匀
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23将高粉低粉和奶粉混合,加入糖油混合液
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24用手揉成光滑柔软的面团,盖上保鲜膜,室温下松弛一到两个小时
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25蛋黄中倒入少许白酒和黄酒,腌制十五分钟,烤箱190度预热,放入腌制好的蛋黄烤5分钟
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26烤好的蛋黄一分为二
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27松弛好的面团分成每个10g
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28称取蛋黄和豆沙馅共重40g
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29将豆沙分成两份,先取一份放在掌心按扁
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30将蛋黄放在豆沙上
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31覆盖剩余的豆沙
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32用手压实,揉成球状
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33取一份饼皮按扁
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34将馅料放在饼皮上
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35用手指慢慢向上推饼皮,使其包裹馅料
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36
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37直到将饼皮覆盖整个馅料,小心收口
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38使饼皮均匀包裹馅料,做成月饼初胚
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39将月饼初胚上拍少许面粉
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40月饼模具中洒少许面粉
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41再将面粉倒出,使模具中沾有一层薄粉
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42小心将月饼生胚捏成圆柱形,以方便放入模具
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43将月饼生胚放入模具,注意不要刮到边缘
44将手按住月饼模具,在铺好油纸的烤盘上压实
45推动模具活塞,使月饼生胚脱模
46每个月饼之间保留一定空隙
47月饼生胚表面喷少许水,烤箱180度预热,放入月饼生胚烤5分钟定型后取出
48一个蛋黄和一大勺蛋清打散,用毛笔蘸取蛋液
49在月饼有花纹的一面小心的刷一层蛋液,送回烤箱继续烤15分钟
小技巧
1.熬转化糖浆最好不要用电磁炉,因为一般的电磁炉很难调节火候大小,火比较急,容易造成水分的过度蒸发; 2.糖浆呈现金棕色,浓度与蜂蜜相似就可以关火了,因为糖浆冷却后浓度会更稠,颜色会更深,如果熬太久,糖浆在冷却后就有可能凝固; 3.熬制糖浆的时候尽量不要盖锅盖,盖上锅盖后锅内的热气无法散出,导致锅内温度过高,照成糖浆糊锅; 4.如果不加枧水或者加的太少,月饼在烤制的过程中不易上色,但也不能加得太多,否则会使面团偏软,导致烤出的月饼穿裙子; 5.馅料一定要炒干,而且要加足量的糖和油,这样才能打到很好的防腐效果; 6.饼皮要用手指一点点的推,保证均匀包裹住馅料。千万不能心急,如果用力太大,会导致饼皮薄厚不均匀,容易出现破洞; 7.月饼入烤箱之前一定要喷水,否则迎接你的将是一锅开花裂瓣、眉开眼笑的月饼; 8.过多蛋液会使月饼的花纹模糊,建议最好用毛笔代替刷子,因为毛笔截面小,刷这种精细的花纹更合适。