奶黄流心月饼

2024-05-12 00:05:26 471

奶黄流心月饼
这款月饼的酥皮绝对的很赞,算了一下成本,一个50克的月饼成本大概是4元钱,看到过身边一个私房的卖流行月饼,一盒8个188元,算起来就要23.5元一个50克的流行月饼,真的不适一般的贵,一个月饼的成本自己做能做6个,所以,喜欢的还是自己做吧,简单不难,小白也能一次成功!

Details of ingredients

  • 奶黄馅160克
  • 流心馅30克左右
  • 黄油35克
  • 蛋黄1个
  • 低筋粉100克
  • 奶粉13克
  • 麦芽糖浆25克
  • 糖粉13克

Technique

  • 难度中级
  • 工艺
  • 口味甜味
  • 时间三刻钟

Steps to make 奶黄流心月饼

  • 1.准备好材料,流心馅可以冷冻一晚再用,买的流心馅其实冻不成团,只有自己做的那些液体量大并且稀一点的才会凝固,我今天用的就是买的,直接包。
  • 2.将酥皮的材料倒入到揉面桶里,我做的是24个的量,用厨师机混合最快手。
  • 3.放在ACA厨师机上,启动低速混合,大约1分钟后就能混合均匀了。
  • 4.将酥皮的材料装入保鲜袋内,松弛半小时。
  • 5.松弛的时间里可以准备馅料,奶黄馅称一个20克出来,上面的酥皮可以包8个的量。
  • 6.奶黄馅滚圆后从中间戳一个洞,挤入一半高度的流心馅,慢慢收口起来,因为是液体的,容易爆馅,所以馅不能挤太多,要是自己做的流心,可以冷动硬了再包。
  • 7.将20克的皮压扁后,放上奶黄流心馅,切记不要过度用力,以免流心爆出来。
  • 8.用虎口将它团成圆形,流心月饼的初胚就做好了。
  • 9.月饼模具里面撒上少许干粉防粘,月饼面胚滚上少许熟糕粉,用模具压出形状,冷冻半小时。
  • 10.取出来后喷上一层水,烤箱上下管180度预热,放入中层烤5分钟后取出,凉一些后可以刷一层蛋液,再入烤箱烤8-10分钟即可。
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