portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">眼看著一年一度的中秋節(jié)又來了,朋友圈里已經(jīng)被餅刷屏,看得我手癢心動(dòng)嘴更饞,趕緊做起來,相對(duì)于廣式月餅的綿軟,我更喜歡這種酥酥的月餅。?配方的量可以做20個(gè)50g月餅,餅皮原配方來著tinrry***姐,略做改動(dòng)。餅皮:餡料=20g:30g,餡料里蛋黃和蓮蓉餡蔓越莓干一起稱量,每個(gè)30g即可
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">酥皮蔓越莓蓮蓉蛋黃月餅的用料

portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">低筋面粉20黃油60g,糖粉10g,水怡50g,全蛋液60g,全脂奶粉10g,鹽1g,咸蛋黃20個(gè)(約170g), 白蓮蓉 370g,蔓越莓干60g, 新鮮蛋黃 1個(gè),清水少許, 手粉 適量
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">酥皮蔓越莓蓮蓉蛋黃月餅的做法
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步驟1:咸蛋黃表面噴白酒,放進(jìn)烤盤中,放入烤箱165度烤5分鐘,取出放涼備用
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步驟2:蔓越莓干切碎,與蓮蓉餡混合均勻,揉成團(tuán)
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步驟3:取一顆咸蛋黃,加上混合好的蓮蓉餡,稱量30g每個(gè),一共20個(gè)。把蓮蓉餡搓圓壓扁,把咸蛋黃放上去包起來,用虎口慢慢收起,捏緊收口
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步驟4:依次做好所有的餡料,保鮮膜蓋好備用
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步驟5:黃油軟化,加入糖粉打發(fā)至顏色發(fā)白呈羽毛狀
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步驟6:加入水怡,攪打至完全吸收
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步驟7:分次加入全蛋液打至完全吸收
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步驟8:全脂奶粉、食鹽和低筋面粉混合過篩加入到打發(fā)好的黃油中,
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步驟9:先用刮刀翻拌均勻,然后戴手套(會(huì)粘手)稍微混合成團(tuán)看不到的干粉
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步驟10:混合好的餅皮用保鮮膜包好稍微壓扁,放入冰箱冷藏1個(gè)小時(shí)松弛
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">驟11:松弛好的餅皮從冰箱取出,平均分成20份,保鮮膜蓋好備用
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步驟12:取一份餅皮,壓扁,把餡料放進(jìn)去包好,
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步驟13:用虎口往上收,捏緊收口,在手粉里滾一圈
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步驟14:用月餅?zāi)＞邏撼鲂螤?依次做好所有的月餅,放入冰箱冷藏一會(huì)
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">15:月餅表面噴一層水,放入烤箱中下層,200度烤10分鐘,
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步驟16:取出,新鮮蛋黃加一點(diǎn)點(diǎn)清水,攪打均勻,月餅表面刷一層蛋黃液
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步驟17:放入烤箱轉(zhuǎn)180度烤5分鐘,再取出刷一層蛋黃液,烤5分鐘左右,看月餅皮整體變白,月餅表面變得金黃即可,上色深的可以加蓋一層錫紙。
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步驟18:月餅表面金黃即可
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">1、咸蛋黃不要烤太久,烤的出油太多,烤好的月餅了咸蛋黃會(huì)太干2、因?yàn)闅鉁馗唢炂け容^軟,壓模的時(shí)候放在烤盤上壓,壓好不要再移動(dòng)3、刷蛋液用羊毛衫,硅膠刷刷出來不太均勻4、每個(gè)人的烤箱溫度不同,請(qǐng)根據(jù)自家烤箱溫度調(diào)節(jié)。我后來轉(zhuǎn)用180度,是因?yàn)槲业倪@款烤箱溫度稍高,如果200度烤時(shí)間長上色會(huì)太深。