橘味莲蓉月饼

2024-04-20 03:25:36 38

橘味莲蓉月饼
今天这款月饼是果味莲蓉的,口感特别清晰细软。以前都是熬水果馅料,或者加冬瓜熬制,今年怎么也不像做那种月饼了,想改变一下怎么办哩,就想办法再做莲蓉馅时,用果汁来搅打莲蓉,这样炒出来是水果味的莲蓉馅。根据自己以往做月饼的经验,添加之后成品特别好吃,亲朋友好一致好评,都说比那种水果馅的要好吃的多,所以拿出来和大家分享,这款月饼值得试试,喜欢的亲们动手吧,包你好吃哦

Details of ingredients

  • 莲子120g
  • 白芸豆80g
  • 橘子汁280g
  • 糖渍橙皮30g
  • 白糖80g
  • 葡萄籽油50g
  • 面粉100g
  • 转化糖浆75g
  • 花生油25g
  • 枧水1g

Technique

  • 难度初级
  • 工艺
  • 口味果味
  • 时间一小时

Steps to make 橘味莲蓉月饼

  • 1.白芸豆要选大个的,这种芸豆搭配莲子做出来的馅,口感会更好,比单纯用莲子还要好一些,提前一晚就要用水泡上,让芸豆泡开后好煮熟
  • 2.莲子提前2小时用水浸泡
  • 3.放压力锅中,上汽后煮10分钟。这样豆子会很软烂。煮好后过滤掉汤汁备用
  • 4.橘子切两半
  • 5.用这种简易的榨汁机挤出果汁,榨汁随便用自己可以用的工具,反正炸成汁是目的。
  • 6.炸好的橘子汁
  • 7.同时备好糖渍橙皮,这是我提前做好的,具体做法以前发过菜谱,需要的可以去查看,链接是:http://home.meishichina.com/recipe-165770.html
  • 8.把过滤出来的莲子芸豆放入破壁机中,橘子汁和橙皮丝也放入
  • 9.用酱料档搅拌成细腻的糊
  • 10.把搅打好的糊倒入锅中,分3--4次加入葡萄籽油
  • 11.炒到馅料干时加入白糖
  • 12.继续翻炒,晚上炒的拍照容易失色
  • 13.白天用的时候特意放到不粘锅中炒了一下,给大家看这个馅炒到是状态,要比较干,成团后要不变形,这样做成的月饼成型才漂亮
  • 14.将转化糖浆,枧水,油倒入盆里充分搅拌到完全融合为一体
  • 15.加入面粉和成团,饧1小时以上,我一次做的多,面也和的多。
  • 16.把馅料分成80克的剂子,面团分成20克的剂子。如果不能包太薄的皮的,可以适当增加面皮的用量,也没有关系的
  • 17.包好成型,烤之前喷水防止开裂
  • 18.烤箱190度预热5分钟,然后入烤箱烤5--7分钟,拿出来刷一层蛋液。我因为忙着做,蛋液是我老公刷的,笨手笨脚的煎至是给月饼毁容啊,但考虑到他积极帮忙,我只是给他鼓励。
  • 19.刷完蛋液继续烤15分钟即可。就是蛋液刷的不均匀,让月饼看起来不漂亮了,亲们刷蛋液时一定要细心刷哦,不要让漂亮的月饼因最后一步而毁了容哦。
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