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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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。
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2.松弛20分钟。7i#H ~ _;?QR)m

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3.油心制作：低筋面粉180克，融化的黄油100克混合揉匀。 G&wmRQ`VY;k

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4.20克油皮压成圆片，包入20克油心。压扁。(t#O&?C2l&m&V

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5.擀成长条形，卷起。再擀成长条形。c3FC C7b4Hm#]'H+I
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*_$wz/u6W c \A%T 6.再次卷起。压成圆柱形。q8y'Vj }S"q

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W v!JG*O-~E+k 7.擀成圆片。
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p%Rw)x_+w:G 8.香芋馅搓球形。
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bbF8AlX 9.擀好的面皮包入馅心。*xe:L O GD(~ Fc,v

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1Wk,j6XA/c/V h7e'i&T 10.稍微压扁一点，周围用刀轻划几下。
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11.表面刷蛋黄液。放入铺好油纸的烤盘中。+~ [D$k s
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4`Q6R$R5V'Of1? 12.放入预热至180度的烤箱。&z\ukm2`
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%H7R3q)Y7k-e#J 13.20分钟后出炉。o&dX,ulZt W kG o#]*p

D(roc,C:]y"ya-b 【制作心得】："n)\,{*Q)s
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。
K,`z#F5n Iq y 2.包入馅心时用手掌的虎口部位收口。[2K2toJL/y:m
3.烤箱一定要预热。&spJd`(~j

`n:p$Txs3t [[i] 本帖最后由 东昏侯 于 2009-4-22 03:32 编辑 [/i]]