portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">曾經(jīng)做蛋黃酥的你是不是看到方子各種等時(shí)間就頭大,好不容易鼓起勇氣做一回,結(jié)果就是看著沒人家的酥等其它問題。方子簡單 只是步驟寫得細(xì),不等待時(shí)間,一項(xiàng)一項(xiàng)完成就好。
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">水油皮材料 ,中筋面粉130克, 自制豬油 45克,水55克,糖粉13克, 油酥材料 ,低筋面粉88克, 黃油(或豬油) 43克,咸蛋黃10個(gè),豆沙200克,雞蛋2個(gè),芝麻少量
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步驟1:先把中粉(普通面粉)130g、豬油45g、水55g、糖13g混合成面團(tuán),靜置蓋好保鮮膜蓋塊濕毛巾,不管他先去第2步。備注:這一團(tuán)面你能揉出膜是的,揉不出膜呢!你就在準(zhǔn)備油酥的時(shí)候讓他休息,油酥準(zhǔn)備好后又來揉他幾下,然后去準(zhǔn)備蛋黃,蛋黃處理好了又過來揉他幾下靜置。
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步驟2:然后把低粉(做蛋糕的面粉)88g、豬油43g用手的溫度壓成團(tuán),放到著不管他了,放容器里蓋好都行。這個(gè)時(shí)候去玩一下團(tuán)面
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步驟3:蛋黃處理:蛋敲出來后,用水洗一洗蛋黃上面的蛋白,然后在白酒里幫他洗個(gè)澡,我這幾個(gè)蛋黃五糧液泡澡洗好澡后放到烤盤,烤箱設(shè)置150度5分鐘ok。我今天敲的蛋黃不好,太嫩了這個(gè)時(shí)候去玩一下團(tuán)面
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步驟4:烤出來靜置步驟5:蛋黃備好后,我們來把油皮分成10份。
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步驟6:油皮分好后把油酥也分成10份。步驟7:然后將油酥包在油皮里
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步驟8:用自己善長的方法把口子收緊步驟9:一個(gè)一個(gè)擺著順序包好,蓋好靜置。
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步驟10:準(zhǔn)備20g豆沙10份,我沒有稱,隨意切的,我買的現(xiàn)成的豆沙。
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步驟11:豆沙揉成團(tuán)展開包蛋黃步驟12:豆沙備好 咱們來包蛋黃酥吧~
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步驟13:取一個(gè)面團(tuán),往中間壓搟面杖。步驟14:向內(nèi)搟一下步驟15:再向外搟一下
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步驟16:卷起來步驟17:照先后順序擺好步驟18:拿起上一步先后順序的個(gè),搟面杖壓中間。步驟19:向下向上各搟一次步驟20:卷起來步驟21:先后順序擺好
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步驟22:拿起先后順序個(gè)開始包餡啦!兩頭往中間壓 。【這個(gè)時(shí)候烤箱可以預(yù)熱起來啦!先開個(gè)10分鐘??】步驟23:壓壓好步驟24:搟成皮包餡步驟25:收口隨自己方法,收緊就行。
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步驟26:收口朝下放,兩只手彎起來轉(zhuǎn)動(dòng)蛋黃酥,整理一下,美觀點(diǎn)。步驟27:擺盤
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步驟28:刷一次蛋黃液,放進(jìn)烤箱150度烤30分鐘
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步驟29:這是烤完30分鐘的樣子,色也上得不錯(cuò),烤完這30分鐘蛋黃酥拿出來了,烤箱要繼續(xù)開著預(yù)熱的。步驟30:來刷第二次蛋黃步驟31:先刷邊上步驟32:再刷上面 刷一個(gè)就放好芝麻
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步驟33:放好芝麻后進(jìn)烤箱再烤30分鐘,請(qǐng)蓋上錫紙,因?yàn)轭伾畈欢嗑蛪蛄?還是150度,有風(fēng)爐模式的請(qǐng)打開,沒有就算了。
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步驟34:5分鐘錫紙拿掉,再上一次色,深一點(diǎn)好看。這5分鐘盯著點(diǎn),各家烤箱脾氣不一樣,看著顏色到位了就關(guān)烤箱。
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步驟35:層層疊疊起酥,沒有一層死面步驟36:這個(gè)上面灑了點(diǎn)桂花
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步驟37:完美~有問題微信問527183912平時(shí)沒有時(shí)間來這邊回評(píng) 謝謝
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步驟38:步驟多不復(fù)雜 只是我寫得清寫得碎