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原料
熬猪油: , 猪油: 600克, 炒豆沙: 油150克,白糖80克, 小红豆: 250克, 油皮: , 普通面粉: 210克, 猪油: 62克, 砂糖: 40克, 水: 100克, 油酥: , 普通面粉: 150克, 猪油: 75克, 装饰: , 鸡蛋黄: 1个, 黑芝麻: 少许
步骤
1挨着猪皮的肥肉,切成拇指肚大小,放炒锅里小火一直炒到油渣变金黄,找个干净的瓶子,滤网方瓶子上,用勺子往滤网上倒进瓶子里,金黄的油,变凉后,就成这样的白了。因为是冬天方冰箱冷藏,做蛋黄酥用了一大半。
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2把买来的小红豆250克,洗洗,直接放电饭锅里蒸煮水多出红豆一个指肚,熟了给大米饭一样,我又放豆浆机里添点水打碎了,倒进不粘锅。小火炒会水分,再分3次倒进150克植物油,每次等拌均匀后再加第二次,一直加完后,再分3次加白糖,给加油一样,拌均匀后再加下一次,炒到自己满意为止,要不停拌,小心糊了哦。放凉备用
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3白糖
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4做出来多了不少,可以做豆沙包,做面包时候也能用到
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5我买的网上冷冻的20个,放锡纸上
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6刷上高度白酒,烤箱200度预热
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7180度°5分钟
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8拿出,就这样放一边备用
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9取400克炒好的油豆沙,20克每个分好,滚圆
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10豆沙轻轻按压下,拿颗黄,放进,包住,滚圆,保鲜膜盖住,备用
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11事先量好的材料,现在开始做皮
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12面过滤下
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13先做油酥,把75克猪油放进去抓成团,放进保鲜膜待用,接着去做油皮
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14面过滤下,加入白糖,猪油,水,抓均匀揉出手套膜
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15这样就好了,我是参照8分钟手套膜做出来的,体力不支,我估计弄有15分钟,累死宝宝了
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16保鲜膜包住,醒发30分钟
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17醒发好后摸摸油酥和油皮软硬度一样不,不一样的,因为我是冬天做的,油酥明显硬,可以用手温软化下油酥,软硬度基本一样,就可以量下油酥一共多重,平均下分成20份,我的平均每份19克,分好后滚圆,到时候好包,分好盖保鲜膜
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18称下水油皮多重,平均分20份,我的出来平均每个22克。
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19盖保鲜膜醒发15分
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20油皮滚圆弄成圆片,放一个油酥,放虎口处,包紧
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21包好后,接口朝下
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22保鲜膜盖好醒发15分
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23拿出一个接口朝上
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24压扁
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25擀面杖放中间,上下轻擀一下就好了
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26擀成这样
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27从上往下卷
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28接口朝上盖保鲜膜醒发15分钟
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29取出一个按压
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30擀成这样,记住,擀面杖擀一次,不要回擀
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31从上往下卷
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32接口朝下盖住醒发15分
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33取出一个,接口朝上
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34大拇指按下下去
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35两边翘上了,把两边靠近的一边捏下
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36压扁
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37擀圆,我擀的不好,,,,
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38放一个准备好的馅
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39翻过来,放虎口处,慢慢往下伸,让皮贴合馅
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40翻过来封口
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41接口朝下,直接放烤盘上,烤盘上油纸或者锡纸,现在去预热烤箱200度5分钟
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42然后开始图蛋液,我兑了一点水
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43涂好放进烤箱180度5分钟
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44好漂亮?
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45取出来再刷一遍蛋液,放上黑芝麻,180度20分钟
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46裂开了好多好多好多,,,不过好漂亮,好好吃,豆沙吃着不油腻,甜度也刚好,自己做的豆沙不像卖的甜的发腻?
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47切开看看,酥皮薄如蝉翼,吃起来豆沙柔,蛋黄沙,皮酥,可惜有点感冒,影响到了我的味觉?
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