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原料
普通面粉: 300G, 猪油: 90G, 糖: 50G, 水: 120G, 普通面粉: 300G, 红曲粉: 2G, 猪油: 150, 豆沙馅: 1000G
步骤
1水油皮材料:普通面粉300G,猪油90G,糖50G,水120G
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2油酥材料:普通面粉300G,红曲粉2G,猪油150
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3内馅材料:豆沙馅1000G。(40个的量,自己炒制的豆沙一定要炒烂一些,也就是多加些猪油炒制,因为烤制过后会发干。包之
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4前冷藏一下更容易包)
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5水油皮,和油酥的材料分别揉成光滑的团
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6水油皮和油酥分别分成28G和22G的剂子,并搓圆。(全程盖保鲜膜,防止表面风干。水油皮和没酥的重量比例,也是我自己琢磨的。最后成品的层次还是比较满意的)
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7用水油皮包油酥
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8收紧口,并滚圆。(水油皮包的均匀,厚薄一致,成品才漂亮)
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9饼坯收口朝上擀成牛舌状。(这步也要擀的均匀,薄一些,但不能破皮)
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10擀好后卷起
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11收口朝上再次擀干。(尽量擀成长方形)
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12再次卷起
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13从坯子的正中间切开
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14豆沙分成25G并搓圆。(20G也可以,25G有些烤过之后会露馅)
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15切口朝上,按扁后擀成中间厚,边缘薄的皮子。(皮子可以擀大点,容易收口,收口不紧会露馅)
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16翻面,把切口一面朝外,另一面包上豆沙。(切口朝外烤好后表面就会层层分明。)
17收好口的豆沙酥,排入烤盘,入预热好的烤箱,200度烤25分钟左右