花间月饼

2024-07-11 12:04:03 44

花间月饼
你陪我走过我儿时的梦境 且告诉我时光何时归返
空气里牛皮纸包裹的月饼味 是散不开的浓浓香甜味道
《记儿时的月饼》
——格丽思小厨房

Details of ingredients

  • 白芸豆640g
  • 糙米200g
  • 炼奶18g
  • 抹茶粉3.5g
  • 麦芽糖浆20g
  • 奶粉12g
  • 蛋黄1个
  • 低筋面粉40g
  • 白糖160g
  • 色拉油40g
  • 黄油15g

Technique

  • 难度中级
  • 工艺其他
  • 口味其他
  • 时间三小时

Steps to make 花间月饼

  • 1.白芸豆洗干净后用清水浸泡24小时,浸泡到白芸豆完全发胀
  • 2.把白芸豆的外皮去掉
  • 3.清水没过豆,高压锅中小火半个小时煮烂成豆沙(普通锅煮2-3小时)
  • 4.在空的容器上方放一块干净的布,将白芸豆沙倒入
  • 5.放凉,拧出水分,布中的白芸豆沙备用
  • 6.取150g白芸豆沙倒进炒锅里,加入50g细砂糖、5g麦芽糖浆、18g炼奶,用中小火开始翻炒
  • 7.翻炒至不粘手后取出冷却,为牛奶馅,备用
  • 8.将糙米置入料理机中,选择磨粉键运行至结束
  • 9.300g白芸豆沙,倒入炒锅,加入40g色拉油、50g白砂糖、20g糙米粉,用小火翻炒至不粘手不粘锅,将2.5g抹茶粉均匀拌入,冷却,为糙米馅,取出备用
  • 10.300g白芸豆沙倒进炒锅里,加入60g细砂糖,用小火翻炒。加入2g麦芽糖浆继续炒至比较干时,加入奶粉混合均匀
  • 11.加入15g黄油、1g抹茶粉、蛋黄、40g面粉搅拌均匀,为月饼外皮,冷却取出备用
  • 12.取34g糙米馅包住6g牛奶馅,然后取40g月饼外皮包住内陷
  • 13.压入模具,取出即可
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