广式豆沙月饼

2024-07-18 15:04:20 127

广式豆沙月饼
喜得一套月饼模具,在尝试过免烤的冰皮月饼后,又按要求提前熬好了转化糖浆,所以周末抽空第一次尝试学做:广式红豆沙月饼;虽说已有一次做冰皮月饼的经验;但真正做起来,各方面还是有少许生疏,花了不少时间,不过看到成品后,相比其它人所说的开裂、软塌等等问题,我做的虽不完美,但觉得还算幸运:即没开裂,也没有软塌,自我感觉整体还是很满意的~~~

Details of ingredients

  • 葵花油24克
  • 转化糖浆96克
  • 低筋面粉120克
  • 枧水2克
  • 红豆沙680克

Technique

  • 难度中级
  • 工艺烘焙
  • 口味其他
  • 时间三小时

Steps to make 广式豆沙月饼

  • 1.提前准备好材料
  • 2.枧水、葵花籽油、转化糖浆倒入小锅中拌匀
  • 3.倒入低筋面粉
  • 4.用刮刀轻轻拌匀和成光滑面团,加盖静置1个时间
  • 5.将面团和豆沙馅按3:2秤重分割并搓圆备用,饼皮:24克/份、馅料:68克/份
  • 6.取一块饼皮压扁
  • 7.放上豆沙馅,借助虎口捏着慢慢的往上推,直到把馅料全部包裹住
  • 8.然后搓圆再粘上少量的干粉
  • 9.撒点干粉均匀粘在模具壁上,然后轻轻磕两下把多余的干粉磕出来
  • 10.把包好的月饼团光滑的一面放进月饼模具内
  • 11.然后轻推月饼模顶部月饼坯就压出来了
  • 12.依次做好其它的,进烤箱前喷少许清水以防表面开裂
  • 13.送入预热好的烤箱中层:烤至5分钟让月饼坯定型
  • 14.取出刷层鸡蛋液
  • 15.再送入烤箱:200度上下火,继续烤15~20分钟
  • 16.待1~2回油后即可食用了
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