【酥皮红豆蛋挞】

【酥皮红豆蛋挞】
by 毛毛妈

上次成功做出来非常酥松的酥皮蛋挞,很受大家都欢迎。因为挞皮是分开做的,比较费时。这次挞皮一块做,比较省时间。这款酥皮红豆蛋挞,蛋挞皮一层一层的,非常酥松,一不小心从烤盘里拿出来都掉皮。配上嫩滑的奶香浓郁的馅,口感好极了。

 【酥皮红豆蛋挞】用料:
水皮:
1:中筋面粉(All-purpose flour)3/4杯(120克),白糖1.5大匙(21克),固态猪油(Lard)4大匙(60克);
2:蛋黄1个,加水2大匙(共45克)打均匀;
油皮
3:低筋面粉(Pastry & Cake flour)1/3杯(55克),固态猪油(Lard)3大匙(45克);
奶蛋馅:
4:炼乳1大匙(Condensed milk),糖3大匙(45克),牛奶1杯(240克);
5:鸡蛋2个,打散备用;
6:蜜红豆沙12茶匙。
注:1大匙Tablespoon =15毫升,1茶匙Teaspoon =5毫升,1杯Cup=240毫升。以上的材料可以做12个中号蛋挞。

做法:
1、水皮:将1料里的面粉和糖放入盆里拌匀,将猪油切小方块放入面粉里(图1),用Pastry blender或用手将面粉抓捏到猪油里成肉馅样。然后倒入2料,用叉子兜匀成较大块。手上撒点面粉,将水皮在撒了稍许面粉的案板上揉几下成面团(图2左),然后保湿静置15分钟。

2、油皮:3料里的猪油同样切小方块,用Pastry blender或用手将面粉抓捏成成肉馅样,然后手上稍微沾点面粉揉成软面团(图2右),保湿静置15分钟。

 【酥皮红豆蛋挞】

3、挞皮:案板上撒少许面粉,将水皮擀成长圆形薄饼,油皮均匀抹在擀开的水皮上(图3)。折叠两次成3折(图4-5),旋转90度后沿纵向擀开,然后再叠两次成3折。擀开成长方形的薄皮(图再次6),叠4折(图7-8),旋转90度再次擀开成长方形,叠4折(图7-8),这种叠法会有总共144层。

4、然后擀成宽14.5厘米,长36厘米的长方形饼皮,用7厘米的Cookie Cutter切出10个圆形挞皮(图9),再稍擀成8厘米的圆饼,放入中号的Muffin烤盘里(如果有波浪纹的烤盘模的话,成品会更漂亮)。手上沾点面粉,用手指把饼皮捏成蛋挞模的形状,依次做好其余9个。将切下的多余挞皮捏到一起,分成两份,再做好最后两个蛋挞皮。做好的蛋挞皮静置松弛20分钟。

5、利用这个空档来做蛋挞奶液:小号锅放入所有4料,用小火加热至糖溶解后离火,然后边搅拌边倒入打散的鸡蛋,然后将奶液过筛(图10)。

6、每个挞皮里放一勺煮好的红豆(图11),将奶液均匀注入12个蛋挞皮中,只要6、7分满的样子(图12)。将烤盘放入预热至400F/205摄氏度的烤箱内,烤18-20分钟即可。

 【酥皮红豆蛋挞】

爱心分享:
1:挞皮成功的关键是:擀皮与叠层时要手法轻柔,不要漏出油皮。
2:挞皮烤熟后会膨胀,所以蛋挞奶液只需要装到6、7分满。
3:剩余的蛋挞可放入密闭容器,在冰箱里储存。吃的时候放入预热至350F/175摄氏度的烤箱中烤8分钟,同样又酥又香。
4:蜜红豆:红豆加些糖煮熟即可。
5:如果一次做挞皮怕做不好,可以分成2等份做,比较好掌握。

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