广式豆沙月饼

2024-05-12 09:05:54 80

广式豆沙月饼
即将又到阖家团圆的中秋佳节啦,被称为“月饼”节的它怎么能少了咱们的主角,广式月饼上场!

Details of ingredients

  • 转化糖浆160g
  • 枧水4g
  • 花生油60g
  • 玉米淀粉少许
  • 高筋面粉20g
  • 低筋面粉230g
  • 蛋黄1个
  • 牛奶10g
  • 少许
  • 豆沙馅料1包

Technique

  • 难度中级
  • 工艺
  • 口味甜味
  • 时间三小时

Steps to make 广式豆沙月饼

  • 1.所有粉类过筛备用,转化糖浆、枧水、油直接称重放打蛋盆内。
  • 2.转化糖浆、枧水和油用手动打蛋器搅拌均匀至乳化状态。
  • 3.筛好的面粉倒在面垫上,堆成小山坡,中间掏空。可预留出少许面粉调整硬度
  • 4.把第2步做好的液体倒入,用刮板把面粉撒入,慢慢融合,直至慢慢融合成一块面团。
  • 5.面团用保鲜膜包好,冷藏梳理至少2小时,4小时最佳。
  • 6.梳理好的面团分成每块20g。
  • 7.馅料打开揉搓一下,分成每份55g。月饼皮跟馅料的比例2:8、3:7均可,主要看个人喜好
  • 8.取出一块面团,搓成圆球状,用刮板压扁,放到一只手的虎口处,手上沾少许面粉,把馅料放在面饼中心,用皮包住馅料,一点点往上推。手一定要轻,不要露馅,尽量做到面皮均匀
  • 9.包好后成一个圆球,滚上一层薄薄的玉米淀粉,方便脱模。
  • 10.月饼模扣在圆球上,快且用力压两下,压出月饼花纹,马上抬起模子即可。
  • 11.月饼表面可轻轻喷一点水。
  • 12.放入预热好的柏翠PE3060烤箱,上火210℃,下火190℃烘烤6-8分钟定型。温度和时间需要根据烤箱实际情况调整
  • 13.取一个蛋黄,加少量盐和10g牛奶,搅拌均匀再过筛一下。
  • 14.第一次烤制完成,室温放置不烫手后,羊毛刷沾少许蛋黄液,快速给表面刷一层蛋黄水,再放入180℃预热好的烤箱烘烤10-12分钟。侧面不要刷,一定要控制蛋黄水不要流到侧面,尽量做到只有表面一层
  • 15.第2次烤制完成后,马上取出晾网上晾凉,手温时即可密封保存,也可以全部冷却后密封保存。
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