豆腐卷子

豆腐卷子

作者:毛毛妈


用料:
面团:
1:中筋面粉2杯又3大匙 (All purpose flour),泡打粉(baking powder) 1.5茶匙,玉米油1大匙.
2:温水1杯不烫手,糖2茶匙,快速发酵粉1.5茶匙,中筋面粉2茶匙,搅拌均匀,静置10分钟。
馅料:
3冰冻带壳虾200克,去肠去壳洗净沥水,切成蓉。
4:豆腐2275克切片。
5:盐1茶匙,生粉1大匙,香油1大匙,白胡椒1/8茶匙,鸡精1/3茶匙,绍酒2茶匙,葱花3匙,姜蓉1/2茶匙
6:菜籽油4大匙。

做法:
盆内放入面粉和泡打粉拌匀后加入2料揉成大块面团,这时面团粘手,倒入15毫升玉米油揉成软面团。放在暖和的地方保温保湿,等到面团发至原来的两倍大。
不粘煎锅置炉上开大中火,内放菜籽油1大匙,将豆腐块放入锅内煎至两面微黄盛出。稍冷将豆腐块切小粒放入一盆中,接着放入35料搅拌均匀馅。
把发好的面团撒点干面粉揉一揉分成两份,每份赶成长方形0.4厘米厚薄皮,放一半的馅料在中间(图A),在面饼上端涂上点水,从下端卷起(图B)成筒。每隔2.5厘米切小块(图C),将做好豆腐卷子坯放入铺了层纸巾撒了少许面粉的烤盘上,放入烤箱内醒20-40分钟(冬天可开灯保暖)。

1194 豆腐卷子煎锅放1大匙菜籽油,将醒好的豆腐卷子坯切口朝下放入煎锅。将煎锅置炉上开大火,加3/4杯水,盖上盖(图D)。水开后,煎至水快干(听到吱吱响声),转中小火(电炉放4)煎3分钟,小火(电炉放最小火)再煎2分钟,然后翻一面,调中火煎黄另一面即可。

2130 豆腐卷子

外皮香酥,内皮萱软,馅鲜嫩,太好吃了.

 

312 豆腐卷子

pf button big 豆腐卷子

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