广式豆沙蛋黄月饼

2024-05-04 12:06:10 37

广式豆沙蛋黄月饼
又到一年中秋时,以前不管多好多贵的月饼,拿回来也只是应个景,基本都是吃了一口就放下,大多因为太甜腻,后来有人跟我说那你试试蛋黄的,如何如何,然我依然吃了一口又放下。直到偶然一次吃到别人手工的蛋黄月饼,我才知道,不是月饼不好吃,是因为没有吃到好吃的,于是如我,怎能少了那一份动手的乐趣呢。蛋黄月饼,顾名思义,蛋黄起到至关重要的作用,好吃的蛋黄吃到嘴里,满口生香,油油沙沙的感觉,配上香甜的豆沙,味蕾便马上丰富起来!

Details of ingredients

  • 转化糖浆115g
  • 豆沙400g左右
  • 中粉165g
  • 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 广式豆沙蛋黄月饼

  • 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+豆沙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!)。把分割称量好的豆沙和蛋黄一个个包好,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。广式豆沙蛋黄月饼的做法 步骤5
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