黑芝麻豆沙月饼

2024-05-16 21:05:07 104

黑芝麻豆沙月饼
中秋节了,做了几个月饼,这一款豆沙馅月饼中加入黑芝麻比加入蛋黄更健康营养。
黑芝麻豆沙月饼

食材:广式月饼预拌粉200克、转化糖浆145克、玉米油45克、黑芝麻豆沙馅715克;

装饰:蛋黄1个、清水少许、熟糕粉适量

工具:烤箱、涮子、小喷壶、铲刀、刮板、不锈钢盆、一次性手套、厨房秤、保鲜膜。

Details of ingredients

  • 广式月饼预拌粉200克
  • 转化糖浆145克
  • 玉米油45克
  • 黑芝麻豆沙馅715克
  • 蛋黄1个
  • 清水少许

Technique

  • 难度初级
  • 工艺
  • 口味甜味
  • 时间三小时

Steps to make 黑芝麻豆沙月饼

  • 1.准备好转化糖浆145克,加入玉米油45克,用刮刀搅拌几下。
  • 2.将预拌粉过筛,加入到盆中,用铲刀翻拌。
  • 3.翻拌均匀,稍微成团,用保鲜袋将面团包好。放入冰箱冷藏3小时。为什么要冷藏呢?这一步也是关键,后步骤的成败也在于此哦。
  • 4.准备好豆沙馅。如果是100克月饼,馅料为65克,饼皮为35克,如果是50克模具:馅料35克、饼皮15克,也就是皮和馅比例是3比7。
  • 5.月饼皮冷藏3小时后,刚拿出来时会有些许硬,放在硅胶案板上多揉搓几下就会变得柔软了。然后将面团分成每个35克,滚圆,用保鲜膜盖起来。
  • 6.取一个面团,轻轻压扁,放上黑芝麻豆沙馅,将其放在右手虎口处,左手拇指压着馅料,右手虎口往上推捏。
  • 7.包制好之后,手掌上拍些熟糕粉,将包好的月饼团滚一滚,放入月饼模具中。
  • 8.然后月饼模具朝下,轻轻地压下去。拿起模具,月饼就做出来了。轻轻地喷水,然后入烤箱,200度烤5分钟。
  • 9.取出后,用一个蛋黄加入少许的清水,拌匀。轻轻地涮上。不要过多。
  • 10.再入烤箱165度,上下火烤15分钟。
  • 11.香喷喷的月饼就可出炉了,凉后包装好。
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