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Tag Archives: 中式点心
绿豆椪-台式酥皮月饼
绿豆椪-台式酥皮月饼 by 毛毛妈 绿豆椪是台湾特色产品,我想跟我们说的苏式月饼是一回事,只不过馅料有所不同。它具有清香柔滑,甜而不腻,皮薄如纸,泼雪千层,入口即融的特色。椪(peng):闽南语中指蓬松,松软,柔细。网上可以查到有很多的方子,像小苑子,Pinko和霓娜都做过。我这次做的绿豆椪虽然用的是素油,但只要注意叠层的方式,酥皮是非常酥松,配上肉松加绿豆沙,超级好吃。送了几个给台湾来的邻居。 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:肉松120克,我用的是自制福建肉松,做法见福建肉松。 绿豆沙: 5:去皮绿豆一袋400克,冲洗一下。 6:白糖160克-220克(3/4杯-1杯,甜度自己调),玉米油60克(1/3杯)。 蛋液:鸡蛋黄1个加水1大匙。 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个绿豆椪。 做法: 绿豆沙:锅内放水3杯和洗净的绿豆,开大火煮至滚,调小火煮45分钟至软糯,放入6料的糖和油,中小火炒至馅干挺,没什么水气了便可(图A)。 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。 油皮:将3料和成软面团。 馅:将绿豆沙分成24份(每份大约45克),取一份压成圆饼,将福建肉松(图B)1.5茶匙(大约5克)放在中间(图C),包起来捏成圆球(图D)备用。 绿豆椪: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。转90度,压扁后再沿纵向擀开,然后叠3折。接着擀开成长方形,沿纵向卷起,然后横向劵成小圆筒,保湿静置松弛10分钟。卷口朝侧面,压扁小圆筒,然后擀成圆饼状,这样月饼的层次多且薄。具体做法见苏式雪菜鲜肉月饼。 放上一颗馅料球(图E),收口捏好黏住(图F),翻转180度放入7厘米直径的圆圈压扁(图G)。这样成品大小一致漂亮点。将做好的绿豆椪坯放入烤盘,刷上蛋液,撒上少许白芝麻(图H),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(图I)。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:要做出好的酥皮点心,水皮包油皮,擀皮要轻柔不要破皮,叠层要注意不同的叠发,最后的效果大有不同。 2:剩余的绿豆椪可放密闭盒子冰冻箱储存,如是从冰冻箱拿出,可以微波炉加热1分钟后,再放入350F烤箱烤10分钟,稍冷趁热食用,真是又酥又香,人生一大享受。 You might also like:Soft and Moist … Continue reading