广式蛋黄月饼

2024-05-06 06:05:27 140

广式蛋黄月饼
广式月饼在于它的选料和制作技艺无比精巧,其特点是皮薄松软、造型美观、图案精致、花纹清晰、不易破碎、包装讲究、携带方便,是人们在中秋节送礼的佳品,也是人们在中秋之夜,吃饼赏月不可缺少的佳品。

Details of ingredients

  • 低筋粉100g
  • 转化糖浆75克
  • 花生油30克
  • 奶粉5g
  • 枧水1.5g
  • 600g

Technique

  • 难度初级
  • 工艺烘焙
  • 口味甜味
  • 时间一小时

Steps to make 广式蛋黄月饼

  • 1.在低筋粉中加入花生油,枧水、奶粉、转化糖浆。
  • 2.搅拌均匀。
  • 3.成面团后盖上保鲜膜,醒发1、2个小时。
  • 4.咸蛋黄喷洒白酒后,入烤箱,180°上下火烘烤10分钟。
  • 5.蛋黄切半(因为做50克月饼的,蛋黄太多的话月饼整形时会受影响)。
  • 6.取半个蛋黄,馅包起来(半个蛋黄约5克,馅35克,饼皮 10克,合起来就是50克月饼的量)。
  • 7.饼皮10克,每个预先分好。
  • 8.取一块饼皮和馅包起来。
  • 9.在包馅时,饼皮包入馅慢慢往上推动饼皮,直至饼皮覆盖整个馅料,收口揉圆。
  • 10.揉圆,使饼皮均匀的覆盖住整个馅。
  • 11.放入模具中,压出形状(月饼在压膜时,由于方子中的油已足够,所以在压膜时可以不用再裹粉来防粘)。
  • 12.在月饼表面喷上少量的水,烤箱200°预热,上下火烘烤5分钟。
  • 13.取出,在表面抹上蛋黄液。
  • 14.烤箱170°下火烘烤10分钟后,上火烘烤6分钟上色。
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