传统月饼(不用转化糖浆和枧水)

2024-05-14 18:05:22 214

传统月饼(不用转化糖浆和枧水)
75g模具=35g皮+40g馅;50g模具=25g皮+25g馅

Details of ingredients

  • 低筋面粉130g
  • 40g
  • 鸡蛋1个
  • 食用油40g
  • 食用碱面2g
  • 咸蛋黄10个
  • 红豆沙120g

Technique

  • 难度初级
  • 工艺烘焙
  • 口味甜味
  • 时间一小时

Steps to make 传统月饼(不用转化糖浆和枧水)

  • 1.鸡蛋打散,蛋液35-40g,油40g(玉米油/葵花籽油/黄油都行),蛋液留一点儿,等最后刷蛋液用。打蛋器打到浅黄色。
  • 2.加糖40g,打至顺滑。
  • 3.低粉130g,食用碱面2g,过筛。搅拌成团。醒30分钟。
  • 4.醒面的工夫,熟的咸蛋黄裹入豆沙。咸蛋黄+豆沙=40g(75g模具),咸蛋黄+豆沙=25-30g(50g模具)。
  • 5.面团分成每份25g或者20g,揉成团。
  • 6.压扁,加馅儿。
  • 7.收口,入模具。
  • 8.烤箱预热后,月饼胚放入,230度,5分钟。
  • 9.取出,刷蛋液。不要有气泡,也不要太厚。
  • 10.再入烤箱,中层或中下层,210度,20分钟。
  • 11.关键是回油,第二天才完美。螃蟹造型也可以。
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