莲蓉蛋黄月饼 宝宝辅食,转化糖浆+枧水+中粉

2024-06-16 21:04:03 77

莲蓉蛋黄月饼 宝宝辅食,转化糖浆+枧水+中粉
昨天的纯正莲蓉馅学会了吗?今天来个完整版的莲蓉蛋黄月饼,简单又好吃。

参考月龄:12M+

Details of ingredients

  • 转化糖浆140g
  • 花生油30g
  • 中粉200-210g(普通面粉)
  • 枧水4g

Technique

  • 难度简单
  • 工艺
  • 口味其他
  • 时间半小时

Steps to make 莲蓉蛋黄月饼 宝宝辅食,转化糖浆+枧水+中粉

  • 1.先制作饼皮:转化糖浆,枧水,花生油用手动打蛋器搅拌均匀。再倒入中筋面粉拌匀成团,包上保鲜膜室温松弛2小时以上。
  • 2.转化糖浆和枧水马云家有售。
  • 3.制作蛋黃:取咸蛋黄放在铺了油纸的烤盘上,喷点水,也可将蛋黄在装有水的碗中过一下,烤箱180度烤8分钟凉后待用。
  • 4.莲蓉和皮分成18等份揉成团,按皮馅:3:7的比例来,做75g的月饼,皮23g,那馅料就 52g。小贴士:新手要是觉得这个皮包的有点困难,可按皮馅4:6的比例来,就是皮30g,馅总共45g。
  • 5.饼皮包裹莲蓉。
  • 6.有蛋黄的,那馅料就是蛋黄+莲蓉 52g。
  • 7.一点一点用虎口小心的把面皮往上推,整理好收口,不能有缝隙,并搓圆。用75g模具压出花纹,压模前可在玉米淀粉里滚一圈,然后拍掉多余的粉,这样比较好脱模。
  • 8.放入预热好的烤箱中层,喷上微量雾水可防开裂,但不要喷太多,水多了月饼回油后会粘手。200度烤5分钟定型。
  • 9.待花纹定型后,取一个蛋黄加四分之一蛋清打散成蛋黄液,毛刷沾蛋黄液,在碗口刮去多余的蛋液,然后再刷月饼表面,这样花纹才会清晰。记住蛋液千万不能刷多了!放入烤箱,烤15分钟左右。小贴士:一个蛋黄水可以刷100多个这样的月饼,可想一个上面有多薄的蛋黄水。
  • 10.刚出炉的月饼,饼皮很干硬,颜色不是很漂亮。等月饼冷却后,室温密封保存,等待1-3天,饼皮会渐渐变得柔软油润,等回油后再吃。经过两天左右,回油后的颜色很漂亮啦~
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