经典广式月饼,万能皮配方,馅料随意换!

2024-05-04 03:06:26 508

经典广式月饼,万能皮配方,馅料随意换!
中秋将至,入了烘焙坑的小伙伴们一定都准备自己做月饼了吧,月饼中最常见的可说是广式月饼了,今天就跟大家分享我的广式月饼“皮”的详细做法,可以搭配自己喜欢任何的馅料,再配上美美哒包装,今年中秋的伴手礼很有成就感哟!

Details of ingredients

  • 低筋面粉230g
  • 高筋面粉20g
  • 转化糖浆160g
  • 花生油60g
  • 枧水4g
  • 蛋黄1个
  • 淡奶油10g
  • 少许

Technique

  • 难度初级
  • 工艺烘焙
  • 口味甜香
  • 时间一小时

Steps to make 经典广式月饼,万能皮配方,馅料随意换!

  • 1.准备好全部的材料。
  • 2.转化糖浆加入枧水轻轻拌匀。
  • 3.再加入花生油,用手动打蛋器搅拌均匀至乳化状态。
  • 4.把全部粉类筛在面垫上,可预留出少许面粉调整硬度,然后把面粉堆成小山坡,中间掏空。
  • 5.把做好的液体倒入,用刮板一点点把面粉撒入,再反复折叠按压融合,直至慢慢融合成一块面团。
  • 6.把面团密封冷藏梳理至少2小时,4小时最佳。
  • 7.梳理好的面团分成小块,每块25g,馅料打开揉搓一下,然后分成每份50g。(月饼皮跟馅料的比例2:8、3:7均可,主要看个人喜好,这款卡通立体模具不建议皮太薄)
  • 8.取出一块面团,搓成圆球状,用刮板压扁,拿起来放到一只手的虎口处,再把准备好揉成圆球的馅料放在面饼的中心处,用皮包住馅料,一点一点往上推,手一定要轻,不要露陷,尽量做到面皮均匀。
  • 9.月饼模扣在圆球上,速度且大力的两下压出月饼花纹,马上抬起模子,就完成了。
  • 10.月饼表面可轻轻的喷一点水,然后放入上火210度下火190度预热好(预热最佳15-20分钟)的烤箱烘烤8分钟定型。(烤箱温度不是绝对的,需要根据自己烤箱的脾气,本次使用柏翠6080)
  • 11.第一次烤制后,月饼花纹定型,室温放置不烫手后,用羊毛刷沾少许的蛋黄液,速度给表面刷一层蛋黄水,侧面不要刷,一定要控制蛋黄水不要流到侧面,尽量做到只有表面一层。
  • 12.全部完成后再入180度预热好的烤箱12分钟左右即可。(这个时间根据自己烤箱调整)
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