玫瑰酱酥饼 Puff pastry cake with sugar rose filling

【玫瑰酱酥饼】
by 毛毛妈

家里还有从国内买的玫瑰酱挺香的。做了这个玫瑰酱酥饼,用的是素油,起酥也很好。

玫瑰酱酥饼final1 玫瑰酱酥饼 Puff pastry cake with sugar rose filling
用料:
水皮:
1:中筋面粉1杯(All purpose flour,160克),糖1.5大匙(20克);
2:玉米油3大匙(40克),水1/3杯+1大匙(95克);
油皮:
3:低筋面粉(Cake and pastry flour)1/2杯+3大匙(97克),玉米油4大匙(53克);
其他:
4:糖玫瑰12×1茶匙;

注:1大匙=15毫升=1 Tbsp,1茶匙=5毫升=1 Tsp,1杯=240毫升。以上材料可以做12个玫瑰酱酥饼。

做法:
1、水皮:将1料里的面粉和糖放入盆里拌匀,然后倒入2料(图1),合成软面团(图2),然后保湿静置20分钟。

2、油皮:将3料里的面粉和油,放一干净盆里(图3),用小勺拌匀,成软面待用(图4)。

 玫瑰酱酥饼 Puff pastry cake with sugar rose filling

3、将水皮和油皮各分割成12等份揉圆。将水皮擀成圆形薄饼,放上一粒油皮球(图5)。慢慢收拢包裹住油皮球,封口朝下(图6)。依次做好剩余11份。
4、做的过程注意其他的要盖上保鲜膜保湿。包好的水油皮压扁,擀成长长椭圆形(图7),从底部往上卷成筒(图8)。依次做好所有水油皮。盖上保鲜膜静置10分钟。

玫瑰酱酥饼2 玫瑰酱酥饼 Puff pastry cake with sugar rose filling

5、收口朝上将(图9),擀成椭圆形(图10),再从底部往上卷成筒(图11)。盖上保鲜膜静置10分钟。玫瑰酱也取12份,每份一茶匙(图12)。
6、将两端往中间压到一块(图13),然后压扁擀成直径8厘米的圆饼。放上一个玫瑰馅球(图14),合拢包裹住玫瑰馅球(图15),收口朝下,压压扁,放入铺了烤盘纸的烤盘里(图16)。
7、将烤盘放入已预热至375F/190C的烤箱内,烤22分钟左右,表面呈浅金黄即可。

玫瑰酱酥饼final2 玫瑰酱酥饼 Puff pastry cake with sugar rose filling

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