蛋黄紫薯肉松月饼

2024-05-11 15:05:39 660

蛋黄紫薯肉松月饼

Details of ingredients

  • 中筋面粉250g
  • 枧水3g
  • 转化糖浆175g
  • 米糠油65g

Technique

  • 难度中级
  • 工艺
  • 口味甜味
  • 时间三刻钟

Steps to make 蛋黄紫薯肉松月饼

  • 1.咸蛋黄用食用油浸泡一到两小时,这样可以去腥。
  • 2.浸泡好的咸蛋黄用厨房纸吸去表面的油份,上锅蒸8分钟。
  • 3.转化糖浆、花生油、枧水倒入碗里,用手动打蛋器搅拌均匀。
  • 4.面粉筛入糖浆里。
  • 5.用刮刀轻轻翻拌均匀,成为面团。刚拌好的面团很粘,盖上保鲜膜,放到冰箱冷藏1个小时以上。
  • 6.紫薯去皮蒸熟,加牛奶压成泥。
  • 7.放入肉松拌匀。
  • 8.分成25g左右的小份。
  • 9.取一份紫薯肉松馅,包入一颗咸蛋黄。
  • 10.收口,搓圆,把蛋黄包在中心位置。
  • 11.将饼皮分成12g每份。一般来说,皮和馅的比例为2:8或者3:7。
  • 12.取一份饼皮,在手中心压扁。将一份包有蛋黄的馅料放在皮上,并把饼皮贴紧。左右手相互配合,用左手的虎口慢慢推月饼皮,并用手指不断转动皮和馅,使皮慢慢的、均匀的包裹在馅上。
  • 13.包好后小心地收好口。
  • 14.月饼模具里撒一些熟面粉,用手掌压住模具口,晃动几下,使面粉均匀的撒在模具里,然后倒出多余的面粉,再把月饼胚放入模具里。
  • 15.把月饼压在铺有油纸的烤盘里。
  • 16.全部做好后,在月饼胚的表面喷上一层雾水。
  • 17.放入预热好的烤箱,175度、中层、上下火,烤5分钟定型后取出。
  • 18.在表面薄薄地刷一层蛋黄水。
  • 19.重新放入烤箱,烤15分钟左右,至表面金黄即可出炉。
  • 20.对半切开,蛋黄的咸香扑鼻而来。
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