花式咸菜肉塌饼

2024-05-31 14:58:54 39

花式咸菜肉塌饼
上海本地有一道糯米粉制的美食,叫作咸菜塌饼。象包圆子那样包好,按成扁扁的圆饼,这大概就是塌饼这名称的由来吧。传统塌饼的成熟方式是用油煎到两面焦黄,再加少许水水煎,以保证里面的咸菜肉馅熟透。
咸菜塌饼是很好吃的,咸菜清香咸酸,肉馅油润,饼皮软糯。但熟制比较麻烦,火候掌握不好,不是煎焦了就是肉馅不熟。而且我又喜欢弄点装饰,美美的点心,煎焦了就不好看了,不如用蒸制的熟成方式吧!

Details of ingredients

  • 糯米粉1100克
  • 中筋面粉50克
  • 小米糊​1小碗
  • 糯米粉220克
  • 紫薯粉2克
  • 咸(酸)菜50克
  • 猪肉糜100克
  • 食用油15克
  • 葱姜水2大勺
  • 白砂糖10克
  • ​味达美初榨原酿生抽1大勺

Technique

  • 难度中级
  • 工艺
  • 口味咸鲜
  • 时间三刻钟

Steps to make 花式咸菜肉塌饼

  • 1.馅料与调味料:各调味料称量好,咸菜(酸菜)剁末。小葱切段,生姜切丝,加半碗水揉捏至微绿,静置10分钟即成葱姜水。
  • 2.饼皮材料​:中筋面粉50克,糯米粉100克与小米糊是饼皮主料,紫薯粉2克和糯米粉20克为装饰材料​。小米糊的做法​:小米煮粥,入破壁机打成米糊​。​
  • 3.紫薯粉2克与糯米粉20克加少许水调成糊状(我这里水加多了,你可以少加点),用刮刀辅助过筛,去除溶解不了的颗粒,上锅蒸熟,撒糯米粉(配方外)擀成薄片,刻出花瓣备用。不求外观的可省略此步骤。
  • 4.猪肉糜加白砂糖,一大勺味达美初榨原酿生抽,搅拌均匀;分次加入1大勺葱姜水,顺一个方向搅拌到起胶,再加第2勺,同样搅拌到起胶;加入咸(酸)菜碎末,搅拌均匀;最后加入15克玉米油拌匀锁住水分。
  • 5.拌好的馅如图状态。
  • 6.糯米粉100克与中筋面粉50克放入大盆中混合;慢慢倒入小米糊,小米糊不要一下子倒下去,一边倒一边搅拌,拌成本图②中的状态;​下手揉成柔软光滑的面团,面团略微粘手;​搓成长条,揪成10个剂子​(剂子大就少几个,小就多几个),盖保鲜膜保湿。
  • 7.取一个剂子,反复揉捏至略微粘手,沾手粉搓圆,用食指戳一个洞。填入咸菜肉馅,技术好就馅多点,技术不好就少点馅。双手配合,左手转动糯米小碗,右手用虎口向内挤压收口。​收口向下按扁。PS:收口不会的可去我的主页或公众号眉记搜《闹元宵包汤圆》里面有详细记录。
  • 8.塌饼表面刷一层清水,将刻好的花瓣粘贴在塌饼表面进行装饰,不求外观的可省略此步骤。
  • 9.蒸笼垫油纸,摆入塌饼生胚,注意留些许空隙,防止粘连。水开后上笼,大火蒸10~12分钟​即可。​
  • 10.阳春三月,鲜花开到我家餐桌,赏心悦目还有美味品尝,岂不乐哉?
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