广式蛋黄月饼

2024-05-29 21:04:34 115

广式蛋黄月饼

Details of ingredients

  • 月饼预拌粉200克
  • 转化糖浆150克
  • 花生油50克
  • 咸蛋黄16个

Technique

  • 难度初级
  • 工艺
  • 口味甜香
  • 时间三小时

Steps to make 广式蛋黄月饼

  • 1.准备好所有材料:月饼预拌粉、转化糖浆、花生油、莲蓉馅、板栗馅、咸蛋黄。
  • 2.转化糖浆和花生油放入容器中,搅拌成乳化状态。
  • 3.筛入月饼预拌粉。
  • 4.揉成团,静置1小时。
  • 5.咸蛋黄蘸白酒。
  • 6.排放在烤盘上,150℃烤七八分钟。
  • 7.我用的75克模具,皮用25克,馅50克。把蛋黄和莲蓉或蛋黄和板栗蓉称重,一份合计50克。
  • 8.面皮25克,馅料50克,一一对应好。
  • 9.取一份莲蓉馅,按成小碗状。
  • 10.放入一个蛋黄。
  • 11.取一份莲蓉馅,包入一个蛋黄,搓圆,板栗馅也如此操作。
  • 12.一份面皮,对应一份馅料。
  • 13.取一份面皮,按扁。
  • 14.取一份面皮,包入一份馅料。
  • 15.边转边向上推面皮,使面皮渐渐包裹住馅料。
  • 16.包好。
  • 17.模具里撒一层面粉,防粘。
  • 18.放入月饼模具里。
  • 19.压出花形,表面喷水,入预热好的200℃烤箱中层,上下火,烤5分钟取出。
  • 20.刷薄薄一层蛋黄水(一个蛋黄+1大匙水搅匀)。
  • 21.再入烤箱烤15分钟左右。
  • 22.烤好的月饼放置两三天,回油后才好吃。
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