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【紫薯广式月饼】
【紫薯广式月饼】 by 毛毛妈 居然忘掉我去年回国买了塑料袋月饼模,趁着热乎劲,又做了些紫薯馅的,馅的颜色很漂亮,大家不妨试试。 用料: 紫薯馅: 1:紫薯5磅,去皮备用; 2:白糖1.5杯(575克),炼乳半罐150毫升,玉米油1杯(192克); 饼皮: 3:小苏打(Baking soda)1/2茶匙,水1大匙; 4:转化糖浆2/3杯(175克),玉米油1/4杯(48克); 5:中筋面粉(All purpose flour)1.5杯(235克); 蛋液: 6:鸡蛋黄1个加水1大匙拌匀; 转化糖浆:做法见豆蓉广式月饼。 注:1大匙=15毫升=1 Tablespoon,1茶匙=5毫升=1 Teaspoon。1杯=240毫升。皮料可做20个22克重的月饼皮,馅料可以做20个80克的馅。 做法: 1、紫薯馅:紫薯放大蒸锅里蒸35分钟至糯,放入不粘锅里(图1),加入2料里的糖和炼乳,中火炒10分钟,最后分3次加入油,再炒至馅干挺,没什么水气了便可。馅冷后放案板上揉均匀,然后取20个80克的馅,揉成球备用。 2、广式月饼:将3料放一盆里拌匀,然后放入所有4料拌匀,然后放入5料的面粉,用叉子拌成软面团。盖上保鲜膜静置0.5~1小时。 3、面团搓成长条,分成20份(每份22克)。手掌放一份月饼皮,两手压压平,上面放一份月饼馅(图2)。一只手往下轻推月饼馅,另一只手的手掌轻推月饼皮,使月饼皮慢慢展开,直到把月饼馅全部包住为止(图3)。 4、包好的月饼表皮轻轻的抹一层干面粉,把月饼柸放入模型中,轻轻压下(图4),推出月饼放入铺了烤盘纸的烤盘里(图5)。依次做完所有的月饼,用刷子轻轻刷去表面的面粉。 5、放入预热至395F/200摄氏度的烤箱内,烤6分钟后,拿出刷上蛋液(少少量),温度调到340F/170摄氏度烤7分钟。然后拿出再刷一次蛋液再烤5分钟。最后开Broil低档2~5分钟上色即可(图12)各家的烤箱不同,注意温度及时间。月饼冷后放入密闭盒里回油1-2天,再吃。 看看切面,颜色很漂亮,皮够薄,我倒是喜欢皮厚点的。 爱心分享: 1、月饼馅一定要炒干,否则烤月饼时会造成变形,开裂破皮。 2、刷蛋液一定每次少少量,这样花纹会比较清晰。 3、月饼模可以这里买 Mooncake mold 。 You might also like:Ultimate Apple … Continue reading