抹茶凤梨酥

2024-05-02 03:00:51 607

抹茶凤梨酥
做个一次凤梨酥真的挺好吃的!上次烤得可辛苦呀!因为只有个模具,我分了N次来烤!这次特意新买了模具,加了日本若竹抹茶粉,颜色好漂亮!这次的馅料里加了点冬瓜蓉!

Details of ingredients

  • 菠萝蓉220g
  • 冬瓜蓉110g
  • 冰糖170g
  • 麦芽糖130g
  • 低筋面粉130g
  • 黄油115g
  • 糖粉30g
  • 蛋液37g
  • 奶粉50g
  • 抹茶粉5g
  • 柠檬半个
  • 1g

Technique

  • 难度简单
  • 工艺烘焙
  • 口味甜味
  • 时间三小时

Steps to make 抹茶凤梨酥

  • 1.买了一个菠萝,切成小块
  • 2.放入料理机中搅打
  • 3.打好后用纱布过滤掉点水份
  • 4.把挤过的菠萝蓉倒入锅里
  • 5.冬瓜切小块,也放入料理机搅打
  • 6.也把冬瓜蓉挤出水份
  • 7.把冬瓜蓉也放入锅里,冰糖提前用料理机打成粉后放入菠萝冬瓜蓉里用小火煮
  • 8.加入麦芽糖继续小火煮
  • 9.加点柠檬汁继续煮
  • 10.煮至颜色发深关火,等冷却后可以先搓成一个一个圆球
  • 11.这个就是准备好的材料
  • 12.开始做酥皮:黄油软化后放入糖粉、盐
  • 13.用打蛋器打发呈羽毛状
  • 14.倒入蛋液继续打发至完全融合
  • 15.低粉与奶粉混合筛入黄油糊里
  • 16.再筛入抹茶粉,也可以和低粉混合过筛
  • 17.用橡皮刮刀拌匀后,拌成酥皮面团
  • 18.根据模具大小,将面团与馅料1:1的比例,取一个面团,揉成圆形用手压扁面团
  • 19.放上做好的凤梨馅
  • 20.将面团放在虎口,慢慢使酥皮包裹住馅料
  • 21.把模具放在烤盘里,将包好馅的面团放入模具
  • 22.用手压平,这是做好的不同模具的凤梨酥生胚
  • 23.将凤梨酥连模具一起放入烤箱,175度,15-18分钟左右,因为模具有大小,比如:长方向的每个重量共40克,正方形的每个共55克,那重的就要多烤几分钟
  • 24.取出脱模即可,密封放入4个小时再食用,口感更加
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