第十个抹茶味食谱,抹茶红豆千层酥的做法,酥到掉渣的美味

2024-07-17 11:59:13 1210

第十个抹茶味食谱,抹茶红豆千层酥的做法,酥到掉渣的美味
一直接受不了蛋黄,所以用了莲蓉和豆沙加上一点蜜红豆,味道也不错呢。

Details of ingredients

  • 中筋面粉160克
  • 猪油55克
  • 糖粉30克
  • 60克
  • 低筋面粉120克
  • 猪油60克
  • 抹茶粉5克

Technique

  • 难度初级
  • 工艺烘焙
  • 口味甜味
  • 时间三小时

Steps to make 第十个抹茶味食谱,抹茶红豆千层酥的做法,酥到掉渣的美味

  • 1.水油皮的所有原料(中筋面粉160克、猪油55克、糖粉30克、水60克)混合均匀。
  • 2.揉至出面包膜。
  • 3.盖上保鲜膜松弛30分钟。
  • 4.酥皮的所有原料(低筋面粉120克、猪油60克、抹茶粉5克)混合均匀,揉成团就可以了,醒发30分钟。
  • 5.水油皮和油酥分成4份,水油皮包裹住油酥。
  • 6.用擀面杖擀开,呈长椭圆形,从底部卷起来。
  • 7.盖上保鲜膜松弛20分钟。
  • 8.竖着再擀成长椭圆形,再从底部卷起来,盖上保鲜膜继续松弛20分钟。
  • 9.从中间对切,切面朝上用手掌压一下,压扁后用擀面杖四边擀薄一些,呈圆饼状。
  • 10.在切面的反面放上馅料,切面保持在外面,这样纹路会很明显。
  • 11.全部包好后,松弛15分钟。
  • 12.烤箱180℃预热10分钟,中层180℃烤25-30分钟左右。
  • 13.出炉拍照O(∩_∩)O
  • 14.酥的掉渣的美味O(∩_∩)O哈哈~
  • 15.包装一下可以送礼去了。
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