菜谱-绿豆沙肉松酥果子 4页

【油皮】普通面粉335g白糖60g猪油100g水135g【油酥】低筋面粉265g猪油130g【内馅】绿豆沙、猪肉松【表面装饰】蛋黄2只、黑芝麻【做法】\n油皮：1、所有材料混合均匀揉成团，盖保鲜膜松弛5分钟；2、松弛好的面团继续揉，揉至光滑，盖保鲜膜松弛10分钟；3、松弛好后，分40个剂子。油酥：1、松弛油皮的时候，将油酥的材料混合均匀，整成团；2、油酥分成40个剂子。酥皮果子制作：1、取一个油皮，按扁包入油酥，收口处掐紧，逐个包好；2、擀面杖擀长，卷起，逐个擀长卷起；3、继续擀开，卷起，逐个擀长卷起；4、取一个卷好的剂子，用指头将两头掐起，按扁；5、擀开剂子，添入豆沙，再铺上肉松，包起收口处掐紧；6、将包好的酥果子用手拢圆，排入烤盘；\n7、蛋黄搅匀，刷在酥皮果子上，表面撒上芝麻；8、烤箱预热180°，中层烤25分钟即可。【小贴士】●如果没有猪板油可以选择花生油或是色拉油，但是要注意一下，液体油比较稀，加入的凉不能和配方中猪板油的量按照1:1的比例加，要少量多次的加，以免过稀。●果子内馅可以选择任何一种自己喜欢的馅料，不过馅料不要选择太稀或水分太多的，以免烤制过程中爆开露馅。[oil]Ordinaryflour335gSugar60g100glardWater135g[short]Low-glutenflour265g130glard[with]Mungbean,porkfloss[]surfacedecoration2eggyolk,blacksesame[Methods]Theoutermostlayerofskin:1,allthematerial,http://www.zbdantong.com/,mixedevenlyknead,plasticwrapcoverandrestfor5minutes;\n2,relaxationandgooddoughtoknead,kneaduntilsmooth,plasticwrapcoverandrestfor10minutes;3,therelaxationafteragood,dividedinto40system.Pastry:1,therelaxationofskin,themixedmaterialcrispuniform,thewholegroup;2,thepastryinto40sub-agents.Crispyfruitproduction:1,takeaskin,accordingtotheflatbagintothepastry,thenpinch,individuallywrapped;2,along,rolledup,onebyonerollscrollup;3,continuetorollout,rollup,rollscrolluponebyone;4,agoodrollsystem,andwithhisfingertotwopinch,pressflat;5,rolloutsystem,addbeanpaste,andthencoveredwithdriedmeatfloss,packupclosepinch;6,towrapthecrispfruithandlongcircle,intotheoven;7,yolks,brushthepastryfruit,sprinklesesame;8,preheattheovento180°,middlebake25minutes.[tip]●ifnolard,http://www.zbdantong.com/post/54.html,canchoosepeanutoilorsaladoil,butshouldpayattentionto,liquidoilisrelativelyrare,addcoldnotandformulationoflardamountaccordingtotheratioof1:1and,toafewtimesadd,lesttoothin.●fruitfillingscanchooseanyoneyoulikefillingsfillings,butdon'tchoosetoothinortoomuchwater,soastoavoidthebakingprocessburstout.