广式奶香月饼

2024-05-29 12:04:32 193

广式奶香月饼
自从接触了烘焙,有很多东西都是想吃就自己做的思想,这不,最近馋起了月饼了,容易啊,这就做起来,想吃多少做多少,想要什么味道自己调,想吃什么馅的也可以自己调,耶耶耶。

Details of ingredients

  • 低筋面粉230g
  • 转换糖浆135g
  • 奶粉30g
  • 枧水3g
  • 花生油65g
  • 蛋黄22个
  • 红曲粉5g
  • 豆沙700g
  • 手粉适量(低筋面粉)

Technique

  • 难度初级
  • 工艺
  • 口味奶香
  • 时间三小时

Steps to make 广式奶香月饼

  • 1.枧水加入糖浆中,混合均匀。
  • 2.再把花生油加到糖浆之中,继续混合至看不见花生油浮在糖浆上面。
  • 3.加入面粉,奶粉。
  • 4.用刮刀按压成团,压成团之后再加入适量的红曲粉,让月饼更有颜值的就是加了红曲粉,颜色深浅可由自己调配。
  • 5.用保鲜袋装好送进冰箱醒面2—3小时。
  • 6.醒面的过程可以准备馅料的部分把莲蓉和蛋黄一起称出43克莲蓉压成片把蛋黄包起。
  • 7.把馅都包好用保鲜膜盖住备用醒好的月饼皮也称出备用。
  • 8.把饼皮按压开。
  • 9.月饼皮压扁把馅放在饼皮上。
  • 10.用虎口把饼皮收好,收圆。
  • 11.把月饼放在面粉中滚一圈,月饼拿出把表面多余的面粉拍掉, 模具装好花片,装入少许面粉滚一圈,再把面粉磕出来,把月饼放入模具中,按压花纹的时间要用巧劲,不能用满力哦。
  • 12.轻轻松松按压出来的花纹非常的清晰漂亮,如果饼皮够油润的话就可以直接送进预热好的烤箱,送进烤箱前饼皮如有点干的话那就要用喷壶喷上少许水,这个方子做出来的都不用喷水的。
  • 13.送进预热好的烤箱上下火170度烤20分钟。
  • 14.烤到看着要上色了,就把温度降低到上下火150度,这样才不会给上色了,那饼皮颜色就不好看了。
  • 15.成品图。
  • 16.成品图。
  • 17.成品图。
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