苏式咖喱月饼

2024-05-22 18:04:22 81

苏式咖喱月饼

Details of ingredients

  • 水皮:中筋面粉240克
  • 猪油90克
  • 糖粉60克
  • 3克
  • 90克
  • 油皮:低筋面粉225克
  • 咖喱馅560克

Technique

  • 难度初级
  • 工艺烘焙
  • 口味咖喱
  • 时间一天

Steps to make 苏式咖喱月饼

  • 1.绿豆沙馅做法:将去皮干绿豆仁清洗干净,用水浸泡4-5小时后清洗几遍沥干水份。
  • 2.容器中加入淹过泡软的绿豆仁2厘米左右的水,用大火隔水蒸至手搓成粉的状态。
  • 3.取出趁热用料理机搅成泥状。
  • 4.过筛后即为绿豆沙坯。
  • 5.将绿豆沙坯放入锅中,加入细砂糖和猪油。
  • 6.用中火翻炒。
  • 7.炒至不粘手即可关火。
  • 8.加入香油,翻拌均匀。
  • 9.白豆沙馅:将白芸豆择洗干净,用水浸泡一夜,泡发好后逐个剥去表皮,锅里加水大火煮开改中火,煮至豆仁可轻易用手搓成粉的程度关火,捞出豆仁用凉水清洗三次。
  • 10.放入棉布袋中直接挤压成泥状,过筛后即为白豆沙坯。
  • 11.将白豆沙坯子放入炒锅中,加入细砂糖。
  • 12.用大火炒至糖完全溶解直到馅料不粘锅。
  • 13.红葱酥做法:紫色葱头洗净切成小丁,放入炒锅加适量的猪油小火慢炒。(炒制过程中要不停的翻炒,以防粘锅)
  • 14.炒至紫红色即可。(大约用时15分钟左右)
  • 15.蒜蓉酥做法:将大蒜去皮后切成小丁,放入炒锅加适量的猪油小火慢炒。(炒制过程中要不停的翻炒,以防粘锅)
  • 16.炒至大蒜颜色变深即可。(大约用时10分钟左右)
  • 17.咖喱馅:炒锅中放入白豆沙馅和绿豆沙馅用中火翻炒均匀。
  • 18.改小火加入胡椒粉和油咖喱酱,翻炒均匀。
  • 19.加入猪油,翻炒均匀。
  • 20.加入盐,翻炒均匀即可关火。
  • 21.晾温后加入红葱酥和蒜蓉酥翻拌均匀。
  • 22.做好的咖喱馅。
  • 23.水皮面团做法:将中筋面粉、猪油、糖粉、盐放入容器中分次加入水,和成柔软的水皮面团。
  • 24.盖上保鲜膜,松弛15分钟。
  • 25.油皮面团做法:将低筋面粉与猪油快速混合拌匀和成酥泥状的面团。
  • 26.盖上保鲜膜,松弛10分钟。
  • 27.面团两次擀卷松弛过程:将水皮面团用手压扁,取一油皮面团放在水皮面团中央。
  • 28.接着以拇指压住油皮面团利用虎口将水皮面团往上推按。
  • 29.捏紧收口。(一定要将水皮面团完全包裹住油皮面团,否则烤好的成品层次不明显。)
  • 30.将包好的水油皮面团压扁,迅速擀成长椭圆形。
  • 31.由外往内卷成长筒状。
  • 32.盖上保鲜膜,松弛15分钟。(第一次擀卷松弛)
  • 33.将第一次擀卷松弛好的面团收口朝上垂直摆放,用手掌略微压平再次擀平。
  • 34.由外往内卷。
  • 35.卷成长筒状。
  • 36.盖上保鲜膜,继续松弛10分钟。(第二次擀卷松弛)
  • 37.苏式咖喱月饼做法:分割: (a) 水皮面团:取松弛好的水皮面团分成每个20克,16份,滚圆备用。 (b) 油皮面团:取松弛好的油皮面团分成每个15克,16份,滚圆备用。(c)馅料:将馅料分成16份,每个35克,滚圆备用。
  • 38.将经过两次擀卷松弛好的面团(面团两次擀卷松弛过程链接)收口朝上横放,用手指往中央压下,再用两指捏合两边的面团。用手掌压平面团,擀成中间稍厚四周稍薄的水油皮圆面皮,将分割好的馅料放在擀好的水油皮圆面皮中央。
  • 39.以拇指压住馅料利用虎口将水油皮面团往上推,捏紧收口。
  • 40.收口朝下,用手将包好的苏式咖喱月饼坯压扁。
  • 41.摆入烤盘,将少许食用红色素加几滴水调匀,在饼皮中央用印章盖上红印。
  • 42.放入提前预热180度的烤箱中,烘烤约20分钟,至饼皮微上色即可。
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