【苏菜】桂花酒酿饼

2024-06-15 00:02:37 46

【苏菜】桂花酒酿饼

Details of ingredients

  • 高粉1150克
  • 奶粉50克
  • 酵母10克
  • 自制酒酿811克
  • 鸡蛋1只
  • 自制糖桂花250克
  • 老面150克
  • 黄油97克
  • 5克
  • 蜂蜜50克

Technique

  • 难度初级
  • 工艺
  • 口味甜味
  • 时间三小时

Steps to make 【苏菜】桂花酒酿饼

  • 1.湿性原料。
  • 2.干性原料。
  • 3.后油法将所有原料揉成光滑的面团。
  • 4.醒发1小时,面团没有涨到2倍大,没有关系。
  • 5.排气分割成50克1个的小面团。
  • 6.滚圆,擀成圆形,放入豆沙陷或其他果酱也行,我做了2种,一种豆沙陷的,一种放的是自制的菠萝酱。
  • 7.这是豆沙馅的。
  • 8.这是菠萝陷的。自制的菠萝馅哦!
  • 9.包好,捏紧收口,收口向下放置。
  • 10.平底锅小火加热,不放油,放入饼胚,加盖烘烤。
  • 11.一面焦黄后翻面,烘至2面焦黄即可取出。
  • 12.做好了,乘热开吃!
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