【奶黄酥饼】

【奶黄酥饼】

by 毛毛妈, Sept. 23, 2012

我们家毛毛很喜欢奶黄馅的甜品,今天做了这个奶黄酥饼很得他的欢喜。

 【奶黄酥饼】
用料:
奶黄馅:
1:特大号鸡蛋黄3个,白糖1/2杯(105克),牛奶1/3杯+1大匙(88克),中筋面粉3大匙(34克);
2:奶粉2.5大匙(14克),牛油(Butter)2.5大匙(35克);
水皮:
3:中筋面粉1杯(All purpose flour,160克),绵白糖2大匙(28克);
4:油酥(Lard)1.5大匙(22克),玉米油1.5大匙(20克),水1/3杯+2茶匙(88克);
5:中筋面粉2茶匙;
油皮:
6:低筋面粉(Cake and pastry flour)1/2杯+3大匙(97克),玉米油1/4杯(53克);
7:蛋黄液:蛋黄1个,加2茶匙水打匀。
以上材料可以做12个奶黄酥饼。

注:1大匙=15毫升=1 Tbsp,1茶匙=5毫升=1 Tsp。1杯=240毫升。

做法:
1、奶黄馅:将所有1料放入一碗中,用叉子搅拌到无颗粒。放入2料拌匀(图1),放入微波炉中加热40秒,取出搅拌均匀(图2),再加热30秒,取出搅拌,然后看情况每次加热20秒,直至块状(图3)。冷后揉均匀,分成12块待用(图4)。

奶黄酥饼p1 【奶黄酥饼】

2、水皮:将4料倒入3料中(图5),揉捏成均匀的软面团。如果面团粘手的话,再加5料的2茶匙面粉,揉成面团(图6),保湿静置20分钟。
3、油皮:将6料放一小盆中(图7),用勺拌匀成非常软的油皮(图8)。

 【奶黄酥饼】

4、手上和案板上稍涂点玉米油,然后将水皮分成12份。做的过程要用保鲜膜盖住其他的皮料保湿。取水皮一份擀成长圆形薄饼,将1/12量的油皮均匀抹在擀开的水皮上(图9),从下往上叠三褶(图10)。转90度擀开成长方形(图11),再从下往上叠三褶(图12),然后擀开成一薄的方形(图13),从左往右卷成小圆筒(图14),再从下往上团成小球状(图15、16),保湿静置松弛10分钟。压扁小球擀成圆饼,放上一个奶黄馅球(图17),仔细收口捏好粘住(图18)。翻转180度收口向下放入直径7厘米的圆圈压扁(图19),这样成品就大小一致又漂亮。

 【奶黄酥饼】

5、脱模后放入铺了烤盘纸的烤盘里(图20),刷上7料的蛋黄液,放入预热至375F/190C的烤箱,烤20-22分钟。如果上色不好,可开Broil低档1-2 分钟。稍凉后就可以吃了。

 【奶黄酥饼】
爱心分享:奶黄酥饼可放入密闭盒子,放在冰冻箱储存。吃的时候从冰冻箱拿出,用微波炉加热40秒后,再放入350F烤箱烤6分钟,晾凉后食用,酥香甜美,喜爱甜点的朋友一定要试一试。

pf button big 【奶黄酥饼】

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