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Recent Posts
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- AirGo-Daikon pancake
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- 【AirGo- Sweet and sour salmon fish balls】
- 【AirGo-Dried Scallop and Endive Belgian】
- Chinese sausage and Tofu Stir Fry
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Tag Archives: 中式点心
叉烧酥角
叉烧酥角 by 毛毛妈 叉烧买多了,正好拿来做叉烧酥角,很好吃。 用料: 水皮: 1:中筋面粉(All purpose flour) 320克(2杯),加糖2大匙(28克)拌匀。 2:玉米油或菜籽油60克(1/3杯),水180克(大约3/4杯+1.5大匙)。 油皮: 3:低筋面粉(Cake and Pastry flour)190克(1又1/3杯),玉米油105克(1/2杯)。 馅料: 4:叉烧肉600克,切小粒。 5:橄榄油或其他菜油2茶匙,葱花1大匙,李锦记旧庄特级蚝油1.5大匙,李锦叉烧酱1.5大匙,糖1茶匙,白胡椒粉1/6茶匙,。 6:生粉1茶匙加水1.5大匙拌匀,香油1茶匙。 蛋液:鸡蛋1个加水1大匙打散备用。 装饰:白芝麻1大匙。 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24个叉烧酥角。 做法: 馅:不粘锅置炉上开大火,放5料里的油,炒香葱花(图A),接着放入叉烧肉丁翻炒几下,依次放入剩余5料,兜匀后放入6料的生粉水及香油炒到汁浓(图B),出锅冷凉备用。 水皮:将2料倒入1料中,和成软面团,然后揉到光滑,保湿静置30分钟(图C)。 油皮:将3料和成软面团(图D)。 叉烧酥角:手上稍涂点玉米油,然后将水皮,揉捏成2厘米直径的条,再揪成24份做水皮,油皮也分成24份。做的过程要用保鲜膜盖住其他的皮料保湿(我一般6个做一批)。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,从一端横向卷成筒(图E)。转90度,压扁后再沿纵向擀开,然后叠3折(图F)。接着擀开成长方形,沿纵向卷起,然后横向劵成小圆筒(图G)。保湿静置松弛10分钟。卷口朝侧面,压扁小圆筒(图H),然后擀成圆饼状(图I),这样饼的层次多且薄。放上1.5大匙叉烧馅(图J),半边图上蛋液,对折捏起成叉烧酥角柸(图K)将做好的叉烧酥角柸放入铺了烤盘纸的烤盘上,刷上蛋液,用叉子在上面叉两次,撒上少许白芝麻(图L),放入预热至375F/190摄氏度的烤箱,烤24-25分钟。如是上色不好,开Broil低档1到2分钟上色即可。各家的烤箱不同,注意温度及时间。稍冷后,就可以开吃了。 心得: 1:做酥皮,馅料不能太湿,酥皮角烤前用叉子叉孔,这样烤制过程不易造成变形甚至破皮。 2:剩余的酥皮角可放密闭盒子在冰冻箱(Freezer)里储存,吃前可以直接从冰冻箱拿出,微波炉叮1分钟后放入350F烤箱烤10分钟,就会又酥又香了。 You might also like:儿时回忆-油盒子White Wood Ear and Pear Soup … Continue reading