红莲蓉月饼

2024-04-19 23:25:17 33

红莲蓉月饼
因为月饼太甜了。几乎不给宝宝吃。自己做一款不太甜的月饼。让宝宝们过节也有的吃了。自己熬的糖浆,有些火大了。但是不影响口感。自嘲是“可可”月饼了。面皮回油特别的软了。馅料红莲蓉的,为了口感好些打的粗一些。加些桂花味道很鲜美。

Details of ingredients

  • 低筋粉250G
  • 转化糖浆80ML
  • 色拉油30ML

Technique

  • 难度初级
  • 工艺烘焙
  • 口味甜味
  • 时间三小时

Steps to make 红莲蓉月饼

  • 1.洗净红色泡三个小时左右
  • 2.搓出去红色的软皮 煮开锅 放冷用 破壁机 酱料档
  • 3.打碎 喜欢吃有小颗粒的 可以看见有小颗粒即可
  • 4.用不粘锅加色拉油炒
  • 5.放桂花糖炒到成块状即可
  • 6.捏成等份的馅料团 30G
  • 7.面皮 转化糖浆 色拉油 碱水 清水80ML左右 一起搅拌融合好 加过筛的面粉 搅拌无干粉 常温下面团用保鲜膜包好松弛2个小时左右中间要揉几次 分成25G的面团
  • 8.擀开 包入馅料 用手慢慢的收口 免得皮有厚薄不均
  • 9.滚些干粉 这样不会沾
  • 10.放进模具里 要按压这样花纹会清晰 注意不要按偏了,月饼高低会不一样
  • 11.出模具 品相也不错
  • 12.烤箱预热200度 放月饼 烤箱温度150度左右即可 大约20分钟烤好 考前月饼要喷些水 烤的过程中间要给月饼刷蛋清一次
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