京式自来白月饼

2024-05-11 12:05:44 98

京式自来白月饼
自来白,月饼皮是用猪油和面。馅儿是枣泥核桃的。手头儿没枣泥,就用了自来白的皮裹五仁馅儿。

Details of ingredients

  • 富强粉200g
  • 小苏打3-4g
  • 猪油100g
  • 白糖10-20g
  • 开水50g
  • 熟面粉200g
  • 白砂糖100-150g
  • 核桃仁30g
  • 花生30g
  • 杏仁30g
  • 葡萄干30g
  • 白芝麻15g
  • 南瓜子30g
  • 麦芽糖30g
  • 桂花5g
  • 亚麻籽油60g
  • 碱面3g

Technique

  • 难度初级
  • 工艺
  • 口味甜味
  • 时间三小时

Steps to make 京式自来白月饼

  • 1.馅料中的200g熟面粉:将面粉平铺烤盘,170度20分钟,烤熟。
  • 2.先做皮儿:秤出200g富强粉+3g小苏打,备用。
  • 3.100g猪油+15g白糖,用50g开水化开,快速搅拌并乳化。要在高温时将糖油水倒入面粉中。
  • 4.将刚才的糖油水倒入面粉,擀面杖搅拌均匀。揉面5-10分钟。醒面10分钟。注意保湿!
  • 5.刚才烤熟的面粉,加入60-100g白砂糖。标准的是100面+100糖,但可以根据口味调整糖量。
  • 6.五仁嘛,上面列的那些果仁选5种加入即可。关键是要熟的,果仁要提前炒熟。用刀切一切,别用料理机,那样就太碎了。五仁不能太整,但也不能切太碎。
  • 7.五仁可以有多种组合。
  • 8.8用手搓,把油面糖搓匀。攥团,大约20-25g一个。馅团很松散,一按就碎开。
  • 9.面团均分成25~30g一份。馅儿大约20~25g一份。
  • 10.擀开。
  • 11.三折。
  • 12.再擀开。
  • 13.卷起。收口朝上。
  • 14.两头儿向里折。
  • 15.按扁,擀成片儿。
  • 16.包馅儿,收口儿。
  • 17.可以像广式那样用虎口收口儿,也可以像包包子一样收口儿。
  • 18.预热烤箱180度。3g碱面+10g水,上面盖一张厨房纸。瓶盖儿盖戳儿也行,筷子点点儿也行。进烤箱,180度35分钟。
  • 19.出炉。一边是馒头型的,一边是压扁的。
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