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Tag Archives: Pastry Blender
【千层萝卜丝饼】
【千层萝卜丝饼】 by 毛毛妈 喜欢酥皮点心的网亲们,可以试试这个咸的点心,非常棒噢。 用料: 水皮: 1:中筋面粉(All-purpose flour)3/4杯(120克),固态猪油(Lard)3大匙(45克); 2:水3大匙(43克); 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); 萝卜丝馅: 4:白萝卜一小条450克,去皮洗净切丝,盐3/4茶匙; 5:干虾米1大匙水泡软,切碎; 6:橄榄油1大匙,葱花2大匙,盐1/3茶匙,鸡粉1/4茶匙,糖1/4茶匙,生粉1.5茶匙; 其他: 7:蛋黄一个加1大匙水打匀; 8:白芝麻1/4杯。 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个萝卜丝饼。 做法: 1、萝卜丝馅:萝卜切丝后加盐3/4茶匙腌1小时,尽量挤去多余的水(图1)。小号不粘锅,放1大匙橄榄油,置炉上开大中火,炒香葱花和虾米离火。放入萝卜丝里,再放入剩余6料拌匀备用(图2)。 1、水皮:将猪油切小方块放入1料的面粉里,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3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3右),保湿静置15分钟。 3、挞皮:案板上撒少许面粉,将水皮油皮都分成2等份,取水皮一份擀成长圆形薄饼,油皮均匀抹在擀开的水皮上(图4)。折叠两次成3折(图5),旋转90度后沿纵向擀开,然后再叠两次成3折(图6-7)。擀开成长方形,从下端叠4折(图11-12)成一长条。 4、然后切2厘米的6等份,取一份挞皮压扁,将四角往中间推推,然后擀成直径10厘米的圆饼(图14)。包上十二份之一的萝卜丝馅(图15),收口(图16),饼面上擦少许蛋液,在芝麻上压一下均匀沾上一层芝麻(图17),放入烤盘里(图18)。 6、将烤盘放入预热至375F/190C的烤箱内,烤20分钟,用上火再烤1-2分钟上色即可。 爱心分享: 1:剩余的酥饼可放入密闭容器,在冰箱里储存。吃的时候放入预热至350oF/175oC烤箱中烤8分钟,同样又酥又香。 You might also like:Chinese Nut … Continue reading
Posted in 文章
Tagged Amp, Cake Flour, Lard, Pastry Blender, Purpose Flour, Tablespoon, Teaspoon
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