自制流沙包

2024-05-12 09:03:07 318

自制流沙包
流沙包是广东地区传统名点,粤式茶楼中常见的一款点心,口感柔韧、麦香浓郁。首次自配方试做流沙包口感柔软、流沙馅香甜适口。

Details of ingredients

  • 中筋面粉180g
  • 低筋面粉70g
  • 玉米淀粉20g
  • 酵母3g
  • 泡打粉3g
  • 白糖10g
  • 鸭蛋黄10个
  • 牛奶30g
  • 黄油40g
  • 白糖25g
  • 玉米淀粉3g
  • 奶粉15g
  • 蜂蜜15g

Technique

  • 难度中级
  • 工艺
  • 口味咸鲜
  • 时间三刻钟

Steps to make 自制流沙包

  • 1.一袋鸭蛋黄,看着好像挺大的,实际不大(实际我用了1/2,分两次用)。
  • 2.锅中水烧开,放入蛋黄蒸制15分钟。
  • 3.蒸熟的咸蛋黄。
  • 4.将蒸熟的1/2蛋黄先用刀在菜板上捻碎,捻两遍。再加入30g纯牛奶拌匀后过细筛,这是过滤后的鸭蛋黄泥。
  • 5.先将咸鸭蛋黄泥与化开的黄油搅拌均匀,然后加入白糖,奶粉、蜂蜜、玉米淀粉搅拌均匀。
  • 6.搅拌均匀后放入冰箱冷藏1小时。
  • 7.中筋面粉、低筋面粉、玉米淀粉、白糖、酵母、泡打粉搅拌均匀。
  • 8.牛奶、清水。
  • 9.和成光滑的面团盖盖饧发。
  • 10.饧发好的面团。
  • 11.面团搓条状。
  • 12.揪出均匀的剂子揉圆。
  • 13.将1个剂子擀成圆皮,放入流沙馅料。
  • 14.包好流沙包收口朝下。
  • 15.逐个包好流沙馅。
  • 16.将二次饧发好的流沙包生坯,冷水放入屉中,水开后蒸10至12分钟,停火后3至5分钟后开盖。
  • 17.蒸好出锅的成品流沙包,口感柔韧、香甜可口、首次做流沙效果实际很好,未来得及拍被品尝了。
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