查看完整版本: 香芋荷花酥【14p】原创

香芋荷花酥【14p】原创

上次的香芋馅没有用完，所以做了这个。蒸的吃过了这次尝尝烤的吧。制作和发帖都很辛苦，理解的坛友请红心支持一下！谢谢。
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)U@[!}:P.vIu#c'~y 1.油皮制作：中筋面粉150克，细糖10克，黄油40克，清水60克和匀，揉至表面光滑。co
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2.松弛20分钟。\REk(I0Y(o3^4^v

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r&`xo,}5s x 3.油心制作：低筋面粉180克，融化的黄油100克混合揉匀。
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1i+~'qh(\+`!y C)M'k%Q 4.20克油皮压成圆片，包入20克油心。压扁。u6}e#I k1No4s9k#z
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5.擀成长条形，卷起。再擀成长条形。
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q`/fcLT 6.再次卷起。压成圆柱形。 s:_F7cfM4DN
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7.擀成圆片。B_3Tdy1{4O%w
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.T$aZlW'Z 8.香芋馅搓球形。(pd9?9cy&a

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9.擀好的面皮包入馅心。6F/A,J/Jl{u

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:U){$f:t{;o 10.稍微压扁一点，周围用刀轻划几下。
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v3eu7M0} {FRS 11.表面刷蛋黄液。放入铺好油纸的烤盘中。
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X-~+p?4}_b4T 12.放入预热至180度的烤箱。E,P7VKS5W)MkG
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7`/k)Z)_#Y6z4{-WpE 【制作心得】：
7|&f? Z K2a4H 1.制作油心的黄油要隔水加热使其融化，否则不易同面粉融合。
t-B"C#cFd 2.包入馅心时用手掌的虎口部位收口。
E&O8Sh)~9h#w*V 3.烤箱一定要预热。CIDg J
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[[i] 本帖最后由 东昏侯 于 2009-4-22 03:32 编辑 [/i]]