莲蓉蛋黄月饼

2024-07-03 03:04:09 68

莲蓉蛋黄月饼

Details of ingredients

  • 莲子300克
  • 低筋面粉200克
  • 蛋黄20个
  • 150
  • 130
  • 糖浆140
  • 枧水2克

Technique

  • 难度初级
  • 工艺
  • 口味甜味
  • 时间三小时

Steps to make 莲蓉蛋黄月饼

  • 1.莲子提前一晚泡软。去莲子心(我是一个一个都掰开了的)。
  • 2.电饭煲加水放莲子煮(水要多些,不能干了,我的图上水少了一点,后来又加了一些),过上10几分钟后打开看看,水干没干,用筷子拌一下,(记得不要等跳闸,过几分钟就打开看一下)差不多时,筷子一拌都有些碎了就好了,也可以尝尝。
  • 3.莲子用料理机打成泥(加少量水)。
  • 4.锅里加些油再放莲子中火炒一会后,加入白糖继续炒均匀。
  • 5.小火再分次加入剩下的油,每一次都炒到完全吸收再加下一次。炒到莲蓉不沾锅即可
  • 6.盛出用保鲜膜包好晾凉备用
  • 7.咸蛋黄用油浸泡半小时后捞出来沥干油(也可以用白酒)。
  • 8.烤箱烤上5分钟。
  • 9.转化糖浆、枧水 、花生油混合后(放一小会)
  • 10.筛入低粉,混合揉团,
  • 11.盖上保鲜膜醒一小时。
  • 12.莲蓉馅分好。馅的总量和皮的比例一般是3:7。
  • 13.取一块莲蓉分成二片包上蛋黄,依次都包好蛋黄
  • 14.取一块面皮在手里弄圆,包上莲蓉蛋黄馅。
  • 15.包好弄圆,沾熟的糯米粉。
  • 16.用模具压成月饼坯。
  • 17.烤盘上放油纸,烤箱预热。中层烤10分钟后。拿出来刷一层蛋液。再继续烤25分钟(中间拿出换个方向)。注:我家的烤箱太老了,所以烤的时间长,现在新的烤箱不用这么久的(别人的帖子里都是15分钟
  • 18.成品
  • 19.再来一张
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