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。(kl{ e.b:`[ j2}
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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。"E1zr-DBj)hu
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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。,X!wW"VuFF H5C@f

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F P CLt3[]h 4.20克油皮压成圆片，包入20克油心。压扁。BU5e5A-_2e[-L

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l6m f1@ i4ri%O 5.擀成长条形，卷起。再擀成长条形。
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6.再次卷起。压成圆柱形。
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7.擀成圆片。
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j2rj\D'XK&w 8.香芋馅搓球形。[K8ol
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10.稍微压扁一点，周围用刀轻划几下。
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'xPmdYSzu }?,M 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。%IFY4_a3UjX%?#P
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【制作心得】：v0gEt+B Ab
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。;m:A;A&K]:H\'w%h
2.包入馅心时用手掌的虎口部位收口。
JDC1oV3G 3.烤箱一定要预热。
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Z `cze lP%h [[i] 本帖最后由 东昏侯 于 2009-4-22 03:32 编辑 [/i]]