广式莲蓉蛋黄月饼

2024-06-13 18:04:14 215

广式莲蓉蛋黄月饼
传统的广式月饼,色泽金黄,花纹清晰,香甜不腻。

Details of ingredients

  • 月饼预拌粉100克
  • 玉米油25克
  • 转化糖浆75克
  • 莲蓉馅250克
  • 咸蛋黄10颗

Technique

  • 难度初级
  • 工艺
  • 口味甜味
  • 时间半小时

Steps to make 广式莲蓉蛋黄月饼

  • 1.以上方子适用于50克模具10份月饼的量
  • 2. 取一个干净的容器,把玉米油和转化糖浆倒在一起,充分混合均匀后,静置2分钟,看一下混合好的状态,是很粘稠的,用打蛋器划过能带出纹路
  • 3.月饼预拌粉过筛加入
  • 4.用抹刀把面粉和糖油混合,压拌到看不到干粉即可
  • 5.取出面团,用保鲜膜包好,室温松弛1-2小时
  • 6. 咸蛋黄在白酒中滚一圈,去腥増香,放入烤箱150度烤8分钟
  • 7. 把莲蓉馅和蛋黄一起过秤,分成35克一份
  • 8.莲蓉馅按扁,包入咸蛋黄
  • 9.搓成圆球,即为内陷,包上保鲜膜备用
  • 10.松弛好的面团切割成15克一个,搓成圆形
  • 11.把面皮按压成中间厚,四周薄的饼皮,放入莲蓉馅
  • 12. 右手按压内馅,左手转动饼皮收拢收口,搓圆
  • 13.模具内壁刷上少许面粉,把包好的圆饼胚放入模具里光滑的一面朝里,收口朝外,用手轻轻按压平整把模具扣在烤盘上,轻压挤出月饼
  • 14.烤箱预热200度,烘烤5分钟后取出。刷一层薄薄的蛋黄液
  • 15.再次入烤箱烘烤15分钟即可,出炉放凉
  • 16.耐心等回油。
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