豆沙月饼

2024-05-07 03:05:41 88

豆沙月饼
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Details of ingredients

  • 中筋面粉300克
  • 枧水6克
  • 转化糖255克
  • 花生油75克
  • 红豆沙1000克
  • 蛋黄1个

Technique

  • 难度初级
  • 工艺
  • 口味甜味
  • 时间三小时

Steps to make 豆沙月饼

  • 1.红豆沙炒好放到自然凉,然后分成每个50克大小后用手心团圆。这里使用的是75克的月饼模具,豆沙馅50克每个,月饼皮则做成25克每个。红豆沙的做法详见下个菜谱。
  • 2.在255克转化糖里加入6克枧水后和75克花生油后搅拌均匀。
  • 3.在加入300克中筋面粉。
  • 4.用橡皮刮刀搅拌成面团。刚搅拌好的面团比较粘手,用保鲜膜包好,放入冰箱冷藏1个小时之后再使用
  • 5.取25克面团包住一个红豆沙
  • 6.用双手的虎口轻轻收住月饼皮口
  • 7.少许中筋面粉放到锅里微火炒至面粉微微发黄,放凉后备用。
  • 8.在月饼模具里放炒熟的面粉慌几下,然后将面粉倒出来,
  • 9.将月饼胚子放入模具里
  • 10.将所有的月饼都包好模具压出漂亮的月饼胚子。
  • 11.在月饼胚子上用小喷壶喷少许清水。
  • 12.烤箱设置成200度,烤箱中层,烤20分钟。烤5分钟定型后取出在月饼表面刷蛋黄液,然后在烤15分钟。各家烤箱功率大小不一,时间和温度仅供参考。第一炉月饼可以先烤几块试一下时间和温度,找到合适的温度后在大批量的烤。刚出炉的月饼放凉后会比较硬,做得成功的月饼放2天以后月饼皮会回油,变得十分柔软。豆沙月饼常温下可以放置7天左右。密封后冰箱冷藏则更久!
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