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綠茶紅豆沙蛋黃酥食譜-香港食譜網,香港每日更新食譜網站

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綠茶紅豆沙蛋黃酥食譜

綠茶紅豆沙蛋黃酥食譜-香港食譜網

食譜名稱:綠茶紅豆沙蛋黃酥食譜

食譜發布者:hk菜譜網

食譜口味:綠茶 紅豆 蛋黃

食譜主料:皮材料:中筋粉:75克,豬油25克,細砂糖(或糖粉)15克,水30克 油酥材料:低筋粉:60克,豬油30克,抹茶粉3克

食譜配料:鹹蛋黃8個,紅豆沙200克(可以換成你喜歡的餡)

食譜推薦星級:★★★

食譜查看次數:267

食譜發布時間:2016-08-17

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本食譜:綠茶紅豆沙蛋黃酥食譜

食譜網址:http://www.hkeasychat.com/cook_25006.html 食譜每天更新

更多:甜品食譜

抹茶紅豆沙蛋黃酥

材料

皮材料:中筋粉:75克,豬油25克,細砂糖(或糖粉)15克,水30克

油酥材料:低筋粉:60克,豬油30克,抹茶粉3克

蛋黃餡材料:鹹蛋黃8個,紅豆沙200克(可以換成你喜歡的餡)
做法

1、油皮材料全部混合,反揉至面團表面光滑,蓋\保鮮膜靜置30分鐘;酥皮材料混合揉成光滑面團,同樣蓋\保鮮膜松馳30分鐘。

2、面團松馳時間來做餡,分別取200克紅豆沙和8個鹹蛋黃備用。

3、紅豆沙分成25克個,搓圓,壓扁後包入一個鹹蛋黃。

4、8份紅豆沙分別包入8個鹹蛋黃,即成豆沙蛋黃餡備用。

5、松馳好的油皮平均分成4份,每36克一份;同樣酥皮面團也平均分成4分,大概每23克左右一份。

6、取一份油皮搓圓壓扁,再取一份酥皮搓圓,放入油皮上。

7、用油皮把酥皮包起來,搓圓後收口朝下再壓扁。

8、擀成橢圓,從上往下卷起來。

9、卷好後再壓扁,再擀成橢圓。

10、再次從上往下卷起來。

11、按以上步驟把4個面團都卷好,蓋\保鮮膜再次靜置松馳15分鐘左右。

12、松馳好的面團從中間一分為二。

13、取一份切開的面團,壓扁再擀成中間厚,邊上薄的圓。

14、把紋路漂亮的一面朝下,包入一個豆沙蛋黃餡。

15、包好後收口捏緊朝下,照此全部做好。

16、排入烤盤,烤箱175度預熱好後,把烤盤放入中層烤25-30分鐘左右。
Matcha red bean cakes yolk

material

Leather material: flour: 75 grams, 25 grams of lard, sugar (or sugar) 15 grams, 30 grams of water

Pastry Ingredients: Cake flour: 60 grams, lard 30 grams, 3 grams of green tea powder

Yolk filling materials: salted egg yolk 8, red bean 200 grams (can be replaced with your favorite stuffing)
practice

1, oil skin material all mixed anti knead until dough is smooth surface, cover with plastic wrap for 30 minutes; bunched up into a smooth dough pastry mixed material, the same cover loosely with plastic wrap for 30 minutes.

2, the relaxation time for the dough stuffing, were taken 200 g red bean paste and salted egg yolk 8 spare.

3, a red bean paste into 25 grams, rounding, after flattening the package into a salted egg yolk.

4,8 parts were wrapped in red bean 8 salted egg yolk, egg yolk Serve bean paste filling aside.

5, good oil relaxation skin were divided into 4 parts, one per 36 grams; the same pastry dough also were divided into four points, probably about 23 grams per copy.

6, take a squashed circle oil rub the skin, then take a round pastry twist, put oil on the skin.

7, the skin oil pastry wrap, shut down after rounding then crushed.

8, roll into an oval, from top to bottom rolled up.

9, a good roll and then compressed, then roll into an oval.

10, rolled up again from the top down.

11, the four steps above are a good roll dough, cover loosely with plastic wrap to stand again for about 15 minutes.

12, the slack dough from the middle into two.

13, taking a cut of the dough, then roll into a flattened middle of thick, thin edge of the circle.

14, the lines pretty side down, wrapped in a red bean paste filling yolk.

15, after a good package clenched shut down, do the same all good.

16, into the oven, preheat oven 175 degrees is good, put the pan into the middle bake 25-30 minutes

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