详细图解蟹壳黄
作者:毛毛妈原创
这个贴做的挺费劲,边做边拍照,手洗了无数遍,还是把相机抓的油油的
经常有网友来问关于蟹壳黄的一些具体做法,今天下午(星期天)有些时间,就把最近做蟹壳黄得来的经验和秘诀与大家分享,来一个详细的图解。这次馅料用的是雪菜茭白鲜猪肉馅,滋味很鲜美。
蟹壳黄又称火炉饼,是和生煎馒头齐名的上海小吃点心。是用发酵面加油酥制成坯皮,内加馅料,制成扁圆形小饼,外沾一层芝麻,贴在烘炉壁上烘烤而成的酥饼。
因其扁圆形状和颜色与煮熟的蟹壳酷似,故得名蟹壳黄。蟹壳黄饼味美咸甜适口,皮酥香脆。有诗赞它“未见饼家先闻香,入口酥皮纷纷下”。
蟹壳黄的馅心有咸、甜两种。咸味的有葱油、梅干菜肉丁、蟹粉、虾仁等,甜的有玫瑰、豆沙、枣泥等。至于做什么馅,你可自由发挥,请参见以前的贴子里不同的馅:萝卜鲜肉蟹壳黄,三鲜蟹壳黄,雪菜鲜肉蟹壳黄,奶皇蟹壳黄,豆沙蟹壳黄。
用料:
水皮:
1:中筋面粉(All purpose flour) 3杯,面是从面粉袋里直接舀的,没筛过。若是想吃得更健康,可将其中1杯中筋面粉换成全麦面粉(Whole wheat flour)。
2:不烫手的温水1.5杯+2大匙(约390毫升),糖1大匙,快速发酵粉(yeast) 2茶匙,面粉1大匙,搅拌均匀,静置10分钟。
油皮: 3:中筋面粉1杯,玉米油1/2杯。
馅料: 4:罐头雪菜100克,水泡30分钟,冲洗一下切细粒。 5:香菇3朵,用水泡软,洗净切细粒。 6:干黑木耳一小把,用水泡软,洗净切细粒。 7:茭白100克,去皮洗净切小粒。 8:鸡蛋1只,鸡精1/4 茶匙,生粉1.5大匙,盐1/2茶匙,万字牌生抽酱油2.5大匙,香油2大匙,白胡椒1/8茶匙,糖1/2茶匙。 9:葱2根切碎, 姜末1 茶匙。 10:精瘦猪肉馅200克(Costco买的extra lean ground pork)。
装饰:白芝麻1杯。 注:1杯=240毫升,1大匙(1T)=15毫升,1茶匙(1t)=5毫升。以上用量可做20个蟹壳黄。 做法:
馅料:取一盆,放入所有的4至10料拌匀。用一木勺顺一个方向搅拌至馅上劲。
拌好的馅。
油皮:炒锅内放玉米油1/2杯置炉上(图1),开中火烧至五成热。放下中筋面粉1杯(图2),搅拌均匀(图3),炒透出锅冷凉(图4)。
水皮:将2料(图B) 倒入1料(图A)中,和成大块面团(图C) 。这时面团粘手,可往面团上倒15毫升玉米油(图D) ,再揉成软面团(图E)。这一步是关键,面一定要和得非常软,烤出来的蟹壳黄才会是脆软酥松。 放在暖和的地方保湿,等到面团发至原来的两倍大(图F)。
手上和工作台上涂点玉米油,然后将发好的发面团,揉捏成2厘米直径的条,再揪成20份做水皮,记住一定不要加干面粉来揉面。油皮也分成20份。
水皮一份擀成长圆形薄饼,取一份油皮均匀抹在擀开的水皮上(图G),从一端卷成筒(图H),压扁后再沿纵向擀开(图I)。再如上卷成筒后擀开,然后卷成筒静置5分钟,接着压扁擀成圆饼状,包上1.5大匙馅料(图J),收口捏紧(用包包子、饺子的手法都行,目的是将口捏收拢)(图K)。将包好的饼坯在盛白芝麻的小碗里沾上一面芝麻(图L),然后翻转放案板上,用手压成长圆饼状(图M&N)。
烤箱预热至365F/185摄氏度,将做好的蟹壳黄坯放入烤盘后入烤箱,烤17到22分钟即成。
各家的烤箱不同,注意温度及时间。若是烤22分钟后还不上色,开Broil档1到2 分钟。(晚上照的,图片不很好,凑合着看吧。)
切开看看。 内绵软外酥脆,非常好吃~~ 真是“未见饼家先闻香,入口酥皮纷纷下”
爱心提示:蟹壳黄一次吃不完,可以放冰箱或冰冻室存储。第二天早上放到微波炉里热15-20秒后,再放面包炉(Toaster)里用低热档烤一下,你就可以吃到跟新鲜出炉一样的酥、松、香的蟹壳黄了。是一款绝好的早点及茶点。
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