#新良首届烘焙大赛#玫瑰苏式月饼

2024-07-14 21:03:51 573

#新良首届烘焙大赛#玫瑰苏式月饼
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“玫瑰玫瑰,最娇媚;玫瑰玫瑰,最艳丽;夏天开在枝头上;玫瑰玫瑰我爱你……”每次周末逛街走到窄窄的弄堂里面,看着虽然低矮但是风情不变的石库门,脑袋里面总是会回响着这首已经有着七十多年历史的老歌,似乎这首歌和石库门、改良旗袍、歌舞厅一起写进了上海的摩登历史里面。
上海老人们似乎格外喜欢花,偶尔还会碰到沿街叫卖串好的的栀子花花蕾的,小年轻们很少稀罕这些东西,不过昨天买菜回来,看到楼下的老阿姨开心的在脖子上挂了一串,手腕上带了两条,估计也是几十年前的大美女吧~
几个月前看到一本美食杂志做了个专题,就叫做“花吃”,很多花不仅好看好闻,还能吃得养颜,玫瑰花就是其中的一种,最近有点累,总是喜欢周末偷懒,不过看看马上中秋到了,打起精神,做个玫瑰花馅料的苏式月饼吧!

Details of ingredients

  • 猪油40g
  • 45g
  • 砂糖5g
  • 面粉80g

Technique

  • 难度中级
  • 工艺烘焙
  • 口味甜味
  • 时间三小时

Steps to make #新良首届烘焙大赛#玫瑰苏式月饼

  • 1.外面没有买到罐装的猪油,自己熬,买回来肥油洗洗干净,切成块,锅里面加一点水开始熬煮
  • 2.一边熬煮一边把猪油用勺子舀出来,这样猪油会比较白
  • 3.不用等到猪油结块,放到常温就可以使用。40g猪油加入80g面粉,揉成油酥
  • 4.30g猪油,45g水,5g砂糖加入95g面粉,揉成水油皮
  • 5.揉好了在一边醒十来分钟左右
  • 6.分割成小剂子,这个配方能做十个,所以油酥12g一个、水油皮17g一个
  • 7.用一个水油皮包裹住油酥
  • 8.要包裹的厚薄一致比较均匀
  • 9.擀成长条形
  • 10.从上到下卷起来
  • 11.放到一边松弛十来分钟
  • 12.再次擀开成长条形
  • 13.从上到下卷起来
  • 14.放到一边松弛十来分钟
  • 15.再次擀开成长条形
  • 16.从上到下卷起来,最后放到一边松弛十来分钟
  • 17.放到一边松弛十来分钟
  • 18.擀成圆片
  • 19.买来的玫瑰馅料分成15g一个
  • 20.包裹进面皮中间
  • 21.收口向下,放在垫了锡纸的烤盘上面
  • 22.表面为了防止上色,盖上锡纸,上下火中间层,175度,25分钟即可!
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