菜谱-绿豆沙肉松酥果子.doc

【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】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；7、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。oilOrdinary flour 335gSugar 60g100g lardWater 135gshortLow-gluten flour 265g130g lardwithMung bean, pork floss surface decoration2 egg yolk, black sesameMethodsThe outermost layer of skin:1, all the material,/, mixed evenly knead, plastic wrap cover and rest for 5 minutes;2, relaxation and good dough to knead, knead until smooth, plastic wrap cover and rest for 10 minutes;3, the relaxation after a good, divided into 40 system.Pastry:1, the relaxation of skin, the mixed material crisp uniform, the whole group;2, the pastry into 40 sub-agents.Crispy fruit production:1, take a skin, according to the flat bag into the pastry, then pinch, individually wrapped;2, a long, rolled up, one by one roll scroll up;3, continue to roll out, roll up, roll scroll up one by one;4, a good roll system, and with his finger to two pinch, press flat;5, roll out system, add bean paste, and then covered with dried meat floss, pack up close pinch;6, to wrap the crisp fruit hand long circle, into the oven;7, yolks, brush the pastry fruit, sprinkle sesame;8, preheat the oven to 180 , middle bake 25 minutes.tip if no lard,/post/54.html, can choose peanut oil or salad oil, but should pay attention to, liquid oil is relatively rare, add cold not and formulation of lard amount according to the ratio of 1:1 and, to a few times add, lest too thin. fruit fillings can choose any one you like fillin