法式凤梨月饼

2024-05-01 06:05:45 208

法式凤梨月饼
这款月饼最好是有单独的模具盛装后带模烤制,因为面团很软烤制的过程中会导致走形,而且,成品是特别酥松,取出的时候很容易就散开,假如你也使用我用的这种不沾的小模具的话,刷蛋黄液的时候最好还要注意不要刷过多,因为过多的蛋黄液会使月饼沾在模具上不好取出哈,少许的粘连可以用小叉子或者牙签等细而尖锐的东西顺着边挂一下,然后往上一挑再取出就很容易啦。

Details of ingredients

  • 黄油70克
  • 低筋面粉100克
  • 2克
  • 鸡蛋20克
  • 莲蓉馅240克
  • 白糖30克

Technique

  • 难度初级
  • 工艺烘焙
  • 口味甜味
  • 时间半小时

Steps to make 法式凤梨月饼

  • 1.软化黄油加糖、盐搅拌均匀,然后倒入鸡蛋,继续搅拌均匀
  • 2.筛入低筋面粉搅拌均匀;然后放冰箱冷藏半小时;(一定要这样做哦)
  • 3.冷藏好的面团等分成12分;把莲蓉馅等分成20克一份,然后搓成圆球备用
  • 4.取一份面团摁扁成圆片,然后包裹上凤梨馅,收口放入模具里
  • 5.所有的包完之后在月饼坯表面刷蛋液
  • 6.然后用叉子轻轻地画出花纹
  • 7.烤箱预热190度10分钟,然后把做好的月饼坯放进去烤20分钟
  • 8.烤好后个别的月饼会因为鼓起有裂开现象,稍凉后会有略微的回缩,裂开就不那么明显啦
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