冰皮月饼

2024-07-04 15:04:19 10405

冰皮月饼
冰皮月饼,它制作简单,它口感清爽,它外形时尚,最重要的,它低油低糖,健康。冰皮月饼独到之处,在于一个‘冰’字,它给你爽口之感,调节被传统月饼油腻住的肠胃。

冰皮月饼的皮是由糯米粉等多种粉类材料加少量的糖油制成,可长时间不裂开,不老化,且无生粉味道。

冰皮月饼最大的特色莫过于它冷藏后更加美味的口感,于是也更加体现了‘冰皮’二字带给我们的享受。

常温下制作完毕后,不要急于食用,先冷藏几小时再说。若是一时吃不着,最好的储存办法则是直接冷冻。吃前半小时拿至冷藏室,才可获得最佳口感。

Details of ingredients

  • 糯米粉65克
  • 粘米粉60克
  • 澄粉30克
  • 糖粉25克
  • 炼乳40克
  • 牛奶200克
  • 30克
  • 豆沙馅225克

Technique

  • 难度初级
  • 工艺
  • 口味甜味
  • 时间一小时

Steps to make 冰皮月饼

  • 1.先倒入炼乳
  • 2.然后加入牛奶搅拌均匀
  • 3.再加入色拉油搅拌均匀
  • 4.再加入糖粉搅拌均匀
  • 5.再加入澄粉搅拌均匀
  • 6.再加入粘米粉搅拌均匀
  • 7.最后加入糯米粉
  • 8.搅拌成无颗粒的粉状糊,倒入搪瓷盆中
  • 9.大火20分钟后,中间要搅拌一次,没蒸熟的面糊颜色发白,
  • 10.蒸好的粉糊
  • 11.蒸好的粉糊先晾着,先来炒手粉,锅烧干,放入少许的糯米粉,微火炒2~3分钟即可
  • 12.手上淋油揉匀冰皮备用
  • 13.把冰皮和豆沙馅分成剂子,冰皮30克,豆沙馅15克
  • 14.取一个冰皮剂子,用手压成小圆饼
  • 15.在圆饼中间放上一个豆沙馅剂子
  • 16.就像包包子一样包好
  • 17.把冰皮月饼胚放到手粉里蘸一下
  • 18.把蘸过手粉的月饼胚放到模具中压实
  • 19.把模具倒扣过来,磕在案板上,冰皮月饼就会脱出模具
  • 20.换个模具再做
  • 21.所有的都做好
  • 22.装到保鲜盒里,放到冰箱里冷藏后食用,口感更好
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