莲蓉蛋黄月饼

2024-05-04 09:06:06 50

莲蓉蛋黄月饼
吃过各种馅儿的月饼,这款蛋黄莲蓉是我这个吃货吃过的所有月饼中口感最赞的,莲蓉的清甜和蛋黄的香浓搭配如此亲密无间,你怎能不动手来试一试呢~

Details of ingredients

  • 转化糖浆115g
  • 中粉165g
  • 莲蓉400g左右
  • 蛋液1个蛋黄+1/3蛋清(刷表面用)
  • 枧水4g
  • 花生油50g
  • 蛋黄20至21个左右

Technique

  • 难度初级
  • 工艺烘焙
  • 口味其他
  • 时间三小时

Steps to make 莲蓉蛋黄月饼

  • 1.把转化糖浆、枧水、油混合到一起搅拌均匀、加入面粉,用硅胶刀拌匀,盖上保鲜膜松醒,室温至少放置2小时以上,放的越久,越好包馅。
  • 2.分割馅料,按照馅料3:7的比例,即蛋黄+莲蓉35g,饼皮15g(如若新手,最好按照4:6的比例,慢慢上手,才能包出皮薄大馅的月饼哟!)。把分割称量好的莲蓉和蛋黄一个个包好,用保鲜膜盖上放置一旁。
  • 3.这时候饼皮基本已经松弛好,取15g饼皮,压扁,放入一份馅料,用虎口的位置慢慢往上推饼皮,直到整个馅料被包住,动作要轻要慢,力度要一致这样推上去的月饼皮才能均匀
  • 4.全部包好之后,将磨具里刷一层油,把月饼团放进去,压膜,放入烤盘
  • 5.烤箱预热200度,先烤5分钟定型,拿出刷一层薄薄的蛋液,再入烤箱180度烤15分钟即可。最好吃没有之一-------莲蓉蛋黄月饼的做法 步骤5
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