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原料
糯米粉(餡): 115克, 糖(餡): 120克, 水(餡): 210克, 熟白芝麻(餡: 20克, 豬油(餡): 55克, 椰蓉(餡): 20克, 中筋麵粉(水油皮): 190克, 糖(水油皮): 20克, 軟化豬油(水油皮): 60克, 水(水油皮): 95克, 低筋麵粉(油酥): 160克, 軟化豬油(油酥): 82克, 蛋黃(刷表面): 1個, 白芝麻(撒表面): 若干
步驟
1把糯米粉用最小火炒熟,稍微顏色變黃,即可
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2把水,糖粉,豬油放鍋中煮開,至豬油全部融化,並攪拌均勻
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3把芝麻,椰蓉,糯米粉倒進去,全程小火,翻炒
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4炒至餡成團立即停,把餡鋪在盤中,晾涼
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5水油皮和油酥分別和面,水油皮要充分揉至拓展,出薄膜,然後裝保鮮袋醒面20分鐘
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6餡分成24個
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7油酥和水油皮也都各分成24個
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8水油皮麵糰按扁,包裹油酥
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9包好,收好口,不可以漏出油酥
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10麵糰按扁,中間往前擀,中間往後擀,不要來回擀,也不要擀太長,大約10公分多一點即可
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11捲起來
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12都做好後,蓋保鮮膜醒面20分鐘
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13取一個面卷,豎著放,稍微按扁
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14也是擀麵杖,中間開始擀,中間往前,中間往後,不要來回擀,也不要擀太長
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15再次捲起來
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16都做好後,蓋保鮮膜,醒面20分鐘
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17取面卷,兩端相對,按扁
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18擀的方法也是中間向上一下,向下一下,向左一下,向右一下,如果覺得面片小,那就再來一圈糯米餡老婆餅的做法
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19包裹餡料,收口
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2024個全部做完
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21按扁,成1.5公分厚左右的餅,刷一層蛋黃液,用小刀割口
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22撒少許芝麻,也可以不撒,烤箱預熱170度,烤20分鐘左右
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23我用的是風爐可以多層烤,溫度大概160,20分鐘左右
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24出鍋後移至架子涼透
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25成品展示
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26成品展示
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27成品展示
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