奶香紫薯冰皮月饼

2024-06-03 15:04:33 167

奶香紫薯冰皮月饼
去年也曾尝试过冰皮月饼,不算成功,饼皮有些干,放到第二天易裂。感觉这个冰皮月饼的配料比例是最关键的。

Details of ingredients

  • 糯米粉5茶勺(Tbsp)约50克
  • 大米粉5茶勺(Tbsp)约50克
  • 澄面3茶勺(Tbsp)约30克
  • 30克
  • 牛奶160ml

Technique

  • 难度初级
  • 工艺
  • 口味原味
  • 时间一小时

Steps to make 奶香紫薯冰皮月饼

  • 1.粉类原料混合,大米粉相当于很多菜谱中的粘米粉,个人感觉那种小袋的原包装的粘米粉稍精细些,我这个就是超市里的散装的
  • 2.加入牛奶,我这个配方没有加油
  • 3.搅拌均匀
  • 4.放进蒸锅,开锅后蒸15分钟即可,感觉这个量不到15分钟就已经熟了
  • 5.没有加保鲜膜,水分没怎么受影响
  • 6.蒸好的面糊室温放凉后,放冰箱冷藏一个小时左右,包着不那么粘手
  • 7.从冰箱拿出后,手、案板洒油,叠揉几下,口感更弹
  • 8.紫薯蒸熟
  • 9.放晾后,加了一勺炼乳
  • 10.揉成球就行啦
  • 11.冰皮分成若干小团
  • 12.带上一次性手套,压出圆片形
  • 13.放紫薯球
  • 14.用手指将冰皮慢慢往上推,冰皮最大的好处是皮软、有弹性且易成形,手指稍一推、捏,皮儿就会跟着走,很听话的,呵呵。
  • 15.最后封口揉圆
  • 16.放入模具
  • 17.倒扣
  • 18.均速压出、脱模
  • 19.换另一种图案的模具
  • 20.皮和馅还均匀吧
  • 21.紫薯馅的堪称冰皮中的经典,好吃、好看,营养健康
  • 22.吃不完的装盒放冻室,吃前自然解冻,味道一样好。
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