portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">眼看着一年一度的中秋节又来了,朋友圈里已经被饼刷屏,看得我手痒心动嘴更馋,赶紧做起来,相对于广式月饼的绵软,我更喜欢这种酥酥的月饼。☘配方的量可以做20个50g月饼,饼皮原配方来着tinrry***姐,略做改动。饼皮:馅料=20g:30g,馅料里蛋黄和莲蓉馅蔓越莓干一起称量,每个30g即可
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">酥皮蔓越莓莲蓉蛋黄月饼的用料

portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">低筋面粉20黄油60g,糖粉10g,水怡50g,全蛋液60g,全脂奶粉10g,盐1g,咸蛋黄20个(约170g), 白莲蓉 370g,蔓越莓干60g, 新鲜蛋黄 1个,清水少许, 手粉 适量
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">酥皮蔓越莓莲蓉蛋黄月饼的做法
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步骤1:咸蛋黄表面喷白酒,放进烤盘中,放入烤箱165度烤5分钟,取出放凉备用
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步骤2:蔓越莓干切碎,与莲蓉馅混合均匀,揉成团
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步骤3:取一颗咸蛋黄,加上混合好的莲蓉馅,称量30g每个,一共20个。把莲蓉馅搓圆压扁,把咸蛋黄放上去包起来,用虎口慢慢收起,捏紧收口
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步骤4:依次做好所有的馅料,保鲜膜盖好备用
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步骤5:黄油软化,加入糖粉打发至颜色发白呈羽毛状
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步骤6:加入水怡,搅打至完全吸收
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步骤7:分次加入全蛋液打至完全吸收
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步骤8:全脂奶粉、食盐和低筋面粉混合过筛加入到打发好的黄油中,
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步骤9:先用刮刀翻拌均匀,然后戴手套(会粘手)稍微混合成团看不到的干粉
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步骤10:混合好的饼皮用保鲜膜包好稍微压扁,放入冰箱冷藏1个小时松弛
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">骤11:松弛好的饼皮从冰箱取出,平均分成20份,保鲜膜盖好备用
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步骤12:取一份饼皮,压扁,把馅料放进去包好,
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步骤13:用虎口往上收,捏紧收口,在手粉里滚一圈
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步骤14:用月饼模具压出形状,依次做好所有的月饼,放入冰箱冷藏一会
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">15:月饼表面喷一层水,放入烤箱中下层,200度烤10分钟,
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步骤16:取出,新鲜蛋黄加一点点清水,搅打均匀,月饼表面刷一层蛋黄液
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步骤17:放入烤箱转180度烤5分钟,再取出刷一层蛋黄液,烤5分钟左右,看月饼皮整体变白,月饼表面变得金黄即可,上色深的可以加盖一层锡纸。
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步骤18:月饼表面金黄即可
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">1、咸蛋黄不要烤太久,烤的出油太多,烤好的月饼了咸蛋黄会太干2、因为气温高饼皮比较软,压模的时候放在烤盘上压,压好不要再移动3、刷蛋液用羊毛衫,硅胶刷刷出来不太均匀4、每个人的烤箱温度不同,请根据自家烤箱温度调节。我后来转用180度,是因为我的这款烤箱温度稍高,如果200度烤时间长上色会太深。