查看完整版本: 香芋荷花酥【14p】原创

香芋荷花酥【14p】原创

上次的香芋馅没有用完，所以做了这个。蒸的吃过了这次尝尝烤的吧。制作和发帖都很辛苦，理解的坛友请红心支持一下！谢谢。v:Gp&T)P
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1.油皮制作：中筋面粉150克，细糖10克，黄油40克，清水60克和匀，揉至表面光滑。 N#Oi*U,I1R:Z
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%H ] c yu&}7[ 2.松弛20分钟。
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3.油心制作：低筋面粉180克，融化的黄油100克混合揉匀。5m1U&v3Mxl;L^:J

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o|!zm%gD 4.20克油皮压成圆片，包入20克油心。压扁。Va ^:]
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5.擀成长条形，卷起。再擀成长条形。y'D2F-} w.O ^
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(v tUf#t0k 6.再次卷起。压成圆柱形。
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7.擀成圆片。+L\o xW)i.]C
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7IOS5?j!rjF 8.香芋馅搓球形。
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9.擀好的面皮包入馅心。zQ-X/]C/c2~

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)w9K%f^#\ 10.稍微压扁一点，周围用刀轻划几下。
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&I\BCa7X 11.表面刷蛋黄液。放入铺好油纸的烤盘中。
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12.放入预热至180度的烤箱。
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13.20分钟后出炉。
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【制作心得】：+W#z0]p({"n
1.制作油心的黄油要隔水加热使其融化，否则不易同面粉融合。
'?.t-L0P$fi 2.包入馅心时用手掌的虎口部位收口。jbzJx&ZZ
3.烤箱一定要预热。S^NOJw
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[[i] 本帖最后由 东昏侯 于 2009-4-22 03:32 编辑 [/i]]