抹茶玫瑰樱桃酥
<p>抹茶做皮，自制樱桃酱和玫瑰做馅，樱桃的酸甜和玫瑰的香味相得益彰。。。</p><p><center><img title="c15.jpg" style="FLOAT: none" src="http://i3.meishichina.com/attachment/201606/7/14652868934088.jpg"/></center></p><p><center><img title="c16.jpg" style="FLOAT: none" src="http://i3.meishichina.com/attachment/201606/7/1465286894333.jpg"/></center></p><p><center><img title="c17.jpg" style="FLOAT: none" src="http://i3.meishichina.com/attachment/201606/7/14652868958103.jpg"/></center></p><p><center><img title="c18.jpg" style="FLOAT: none" src="http://i3.meishichina.com/attachment/201606/7/14652868965906.jpg"/></center></p><p><center><img title="c19.jpg" style="FLOAT: none" src="http://i3.meishichina.com/attachment/201606/7/14652868977506.jpg"/></center></p><p><center><img title="c20.jpg" style="FLOAT: none" src="http://i3.meishichina.com/attachment/201606/7/14652868991224.jpg"/></center></p><p>材料。</p><p>水油皮：底筋面粉(160克) 玉米油(55克)温水(65克)白糖：(20克)<br/> 油酥 : 低筋面粉(150克) 抹茶粉(5克)玉米油 (65克)</p><p>樱桃玫瑰酱 (适量)<br/>做法。</p><p><center><img title="c1.JPG" style="FLOAT: none" src="http://i3.meishichina.com/attachment/201606/7/14652872556868.jpg"/></center></p><p>1，樱桃酱放入白豆沙和淀粉玫瑰片一起搅拌加热。<center><img title="c2.JPG" style="FLOAT: none" src="http://i3.meishichina.com/attachment/201606/7/14652872598442.jpg"/></center></p><p>2，团成圆球备用。</p><p><center><img title="c3.JPG" style="FLOAT: none" src="http://i3.meishichina.com/attachment/201606/7/14652872601342.jpg"/></center></p><p>3，抹茶和低筋面粉过筛加入玉米油和匀。<center><img title="c4.JPG" style="FLOAT: none" src="http://i3.meishichina.com/attachment/201606/7/14652872651782.jpg"/></center></p><p>4，把温水和玉米油白糖搅匀，加入低筋面粉和成团。</p><p><center><img title="c5.JPG" style="FLOAT: none" src="http://i3.meishichina.com/attachment/201606/7/14652872672615.jpg"/></center></p><p>5，把两种面团分成小剂子。</p><p><center><img title="c6.JPG" style="FLOAT: none" src="http://i3.meishichina.com/attachment/201606/7/14652872723425.jpg"/></center></p><p>6，把水油面团擀开包住抹茶油酥。</p><p><center><img title="c7.JPG" style="FLOAT: none" src="http://i3.meishichina.com/attachment/201606/7/14652872742686.jpg"/></center></p><p>7，封口，按扁。</p><p><center><img title="c8.JPG" style="FLOAT: none" src="http://i3.meishichina.com/attachment/201606/7/14652872769835.jpg"/></center></p><p>8，擀开。</p><p><center><img title="c9.JPG" style="FLOAT: none" src="http://i3.meishichina.com/attachment/201606/7/14652872776333.jpg"/></center></p><p>9，卷起来，重复三次即可。</p><p><center><img title="c10.JPG" style="FLOAT: none" src="http://i3.meishichina.com/attachment/201606/7/14652872798941.jpg"/></center></p><p>10，从中间用刀切开。</p><p><center><img title="c11.JPG" style="FLOAT: none" src="http://i3.meishichina.com/attachment/201606/7/14652872801168.jpg"/></center></p><p>11，成酥皮小剂子。</p><p><center><img title="c12.JPG" style="FLOAT: none" src="http://i3.meishichina.com/attachment/201606/7/14652872824699.jpg"/></center></p><p>12，按扁。</p><p><center><img title="c13.JPG" style="FLOAT: none" src="http://i3.meishichina.com/attachment/201606/7/14652872838255.jpg"/></center></p><p>13，擀开，包住樱桃玫瑰馅。</p><p><center><img title="c14.JPG" style="FLOAT: none" src="http://i3.meishichina.com/attachment/201606/7/14652872844628.jpg"/></center></p><p>14，放入烤盘。</p><p><center><img title="c15.jpg" style="FLOAT: none" src="http://i3.meishichina.com/attachment/201606/7/14652876704653.jpg"/></center></p><p>15，上下火175度，40分钟，中间加盖锡纸。</p><p><center><img title="c17.jpg" style="FLOAT: none" src="http://i3.meishichina.com/attachment/201606/7/14652876726534.jpg"/></center></p><p>放凉密封保存即可慢慢享用。。</p><p><center><img title="c20.jpg" style="FLOAT: none" src="http://i3.meishichina.com/attachment/201606/7/14652876755191.jpg"/></center></p><p>酥酥的外皮，香甜的馅料。。</p><p>峰儿话语。</p><p>1，酥皮擀开卷起时一定要三次，这样层次分的好看。<br/>2，喜欢的馅料随便做馅都行。<br/>3，油酥面如果用黄油或者猪油时，低粉可以减去20-30克。<br/>4，以自家的烤箱温度为准，我的烤箱温度较高所以调到了175度。<br/> </p><p> <br/> <br/> <br/><br/><br/><br/><br/><br/><br/> <br/> <br/> <br/> <br/> <br/> </p><p> <br/> <br/> <br/> <br/> <br/> <br/> <br/> </p><p> <br/> <br/> <br/> <br/> <br/> <br/> <br/> <br/><br/> <br/> <br/> <br/> <br/> <br/> <br/> <br/> <br/> <br/> <br/> <br/> <br/> </p>
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