凯蒂广式月饼

2024-05-19 09:04:58 77

凯蒂广式月饼
皮薄,馅厚,蛋黄大大的

传统的广式味道

可爱的花纹

无疑在传统上增加了一点新颖的元素

Details of ingredients

  • 月饼预拌粉210克
  • 转化糖浆150克
  • 玉米油50克
  • 馅料1300克
  • 咸蛋黄26个(15克左右每个)
  • 蛋黄1个
  • 清水少许

Technique

  • 难度初级
  • 工艺烘焙
  • 口味甜味
  • 时间三小时

Steps to make 凯蒂广式月饼

  • 1.把生咸蛋洗净就取出咸蛋黄,在清水中轻力清洗并把膜去掉,置于铺有锡纸的烤盘上,放进预热好的烤箱烤,用150度烤10分钟。
  • 2.烤制直至蛋黄表面有油珠冒出即可,取出晾凉待用。
  • 3.容器里倒入糖浆,随后加入植物油,用手抽不停搅拌至充满小气体。
  • 4.倒入广式月饼预拌粉,用刮刀和成光滑面团,盖保鲜膜静置松驰30分钟。
  • 5.取适量的馅料和一个蛋黄一齐称,每份合共60克。
  • 6.把馅料揉圆后压扁,中间放入整个蛋黄,收口揉圆备用。
  • 7.饼皮静置完毕后,分成15克一份,揉圆待用。
  • 8.此时先准备好月饼模具,把片花扣进模具内。
  • 9.取一个饼皮团,在手掌心中按扁,中间薄两边厚,面积大概可以包裹半个馅料。
  • 10.随后在饼皮中间后放入馅料。
  • 11.把馅料反过来,饼皮就贴服在馅料上。
  • 12.左手抓住有饼皮覆盖的月饼底部,右手拇指把饼皮轻轻往上推,推至饼皮覆盖90%的馅料。
  • 13.接着右手虎口把饼皮轻轻往上推,边推边转,直至饼皮覆盖整个馅料。
  • 14.最后慢慢收口,轻轻搓圆。
  • 15.月饼胚在玉米淀粉中滚一圈,月饼模刷上一层薄粉,将月饼胚放置模具内。
  • 16.直接在垫有不粘烤盘上,用力把月饼压平,压出月饼。
  • 17.在表面喷少许清水,送进预热好的烤箱中层,上下火180度,烤5分钟(此时准备蛋黄液,取一个蛋黄,把膜去掉,加一丁点清水,轻轻搅打均匀)。
  • 18.5分钟过后,将月饼取出,刷一层薄薄的蛋黄液。
  • 19.回炉继续烤10-12分钟,至表面上色良好即可。
  • 20.出炉后,等待凉透后即可放置密封保鲜盒内等待回油。
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