奶香栗蓉月饼

2024-05-20 06:04:54 36

奶香栗蓉月饼
眼瞅着中秋在即,只做了一道云腿月饼,好像有点拿不出手,而广式月饼不做好像也不太说得过去。盘算手中存货,奶香栗蓉馅算是比较新颖,也从来没做过栗蓉的广式月饼。
只要有馅料,月饼做起来就是分分钟的事情。不再追求薄皮大馅,皮馅四六开五五开都还很过得去。而皮越厚,包起来就很省事,比什么二八/一九快捷不少。
向来用全蛋液刷面。最早的时候也用纯蛋黄兑那么一点点水,后来嫌蛋黄刷面的成果太过艳黄,还是全蛋液的明亮润黄看着比较顺眼,后来便统统改用全蛋液。还省事,不用去抠蛋黄。
月饼刚出炉时,表面干脆,只放置一夜,饼皮便吸湿变软,变得松软起来。自己制作的奶香栗蓉,油份没那么充足,但味道香甜,质地柔软,也是不错。。。。

Details of ingredients

  • 低筋粉80克
  • 转化糖浆55克
  • 玉米油23克
  • 碱水1克
  • 奶香栗蓉馅250克

Technique

  • 难度简单
  • 工艺烘焙
  • 口味甜味
  • 时间三小时

Steps to make 奶香栗蓉月饼

  • 1.饼皮:低筋粉80克,转化糖浆55克,玉米油23克,碱水1克。馅料:奶香栗蓉馅250克。装饰:全蛋液适量。
  • 2.将碱水倒入转化糖浆,搅拌均匀。
  • 3.加入玉米油,搅拌均匀。
  • 4.倒入面粉。
  • 5.拌成均匀面团。
  • 6.包上保鲜膜,松弛半小时。
  • 7.分别将皮馅分割成10等分。
  • 8.取一块饼皮,按扁,放入馅料。
  • 9.将饼皮向上推起。
  • 10.包好,收口。
  • 11.放入撒粉的模具中。
  • 12.扣在案台上,向下压实。
  • 13.提起模具,轻轻脱模。
  • 14.摆入烤盘中,表面喷水。
  • 15.放入烤箱。中层,上火20度,下火170度,烤约5分钟,至表面定型。
  • 16.取出,表面刷蛋液。再次放回烤箱中,烤约15分钟左右。
  • 17.表面金黄,出炉。
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