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原料
冰皮月饼预拌粉: 300克, 蔓越梅红酒陷料: 200克, 热水: 360毫升
步骤
1将热水一点一点倒入预拌粉
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2用刮刀一点点揉成团
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3揉成柔软无颗粒状的面卷
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4放入冰箱冷藏室半个小时后,取出
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5取出后,想当细滑柔嫩劲道的面团
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6用量称揉成等量的球和蔓越梅球,面团30克,蔓越梅20克,可以做成50克的月饼
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7将面皮擀成中间厚,四边薄薄,将小球慢慢向上推成一个团
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8放入月饼磨具,轻轻一按,即可
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9放入冰箱冷藏两小时后,冰皮月饼很好吃
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10完成图
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小技巧
家庭食用方法,冷藏的保质期两天,冷冻的保质期七天