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Category Archives: 甜点
【桂花糖酥角】
【桂花糖酥角】 by 毛毛妈 爱酥皮甜点的朋友们可以试试这个,桂花糖酥角会带来童年的回忆哦。 用料: 桂花糖馅: 1:干桂花1大匙,糖粉(icing sugar)3/4杯(100克),低筋粉(cake & pastry flour)3大匙(35克),玉米油2.5大匙(30克),麦芽糖2大匙(48克),水1大匙; 水皮: 2:中筋面粉(all purpose flour)2杯(320克),加糖3.5大匙(50克)拌匀; 3:玉米油或菜油60克(1/3杯),水190克(大约3/4杯+2大匙); 油皮: 4:低筋面粉(cake & pastry flour)190克(1又1/3杯),玉米油105克(1/2杯); 蛋液: 5:鸡蛋黄1个加水2茶匙拌匀。 注:1大匙=15毫升=1 Tablespoon,1茶匙=5毫升=1 Teaspoon,1杯=240毫升。 做法: 1、桂花糖馅:将所有1料放盆里充分拌匀(图1),分成24等份备用(图2)。 2、水皮:将3料倒入2料中,和成软面团,然后揉成光滑的面团,保湿静置30分钟。 3、油皮:将4料拌匀成油皮待用。 4、手上稍涂点玉米油,然后将水皮和油皮各分成24份。做的过程要用保鲜膜盖住其他的皮料保湿。取一份水皮擀成长圆形薄饼,再取一份油皮均匀抹在擀开的水皮上(图3),沿纵向叠三褶(图4)。转90度后擀开成长条,再沿纵向叠三褶。 5、然后擀开成一薄薄的长方形(图5),沿纵向叠四褶成长条(图6-7),转90度后卷起成小球状(图8),保湿静置松弛10分钟。压扁小球擀成直径12厘米的圆饼,圆饼上半部放一份馅料(图9),对折起来捏紧边(图10)。 6、放入铺了烤盘纸的烤盘里,刷上蛋液,放入预热至385F/195摄氏度的烤箱内,烤18-20分上色即可。各家的烤箱不同,注意温度及时间。 小分享:桂花糖酥角可放入密闭盒子,在冰冻箱储存。吃的时候用微波炉加热30秒钟,再放入350F/175摄氏度的烤箱内烤7分钟,稍稍晾凉后食用。 You might also like:Chinese Nut Cookies超级香又酥素油—【果仁桃酥】 … Continue reading
Posted in 点心, 烤, 甜点
Tagged 1 Tablespoon, 1 Teaspoon, Amp, Cake And Pastry Flour, Purpose Flour
33 Comments