#ACA烘焙明星大赛#琵琶烧果子

uzgali 发表于 2016-6-25 13:11:01

<center><img style="FLOAT: none" title="IMG_20160623101701.jpg" src="http://i3.meishichina.com/attachment/201606/25/1466822177824.jpg"/></center>所谓美食既要好吃，也要好看！以前做过小动物、花朵、水果之类的造型，一直想换个新颖的花样，能不能做个不一样的造型呢？ <center><img style="FLOAT: none" title="IMG_20160623101311.jpg" src="http://i3.meishichina.com/attachment/201606/25/1466822172406.jpg"/></center>一次在厨房洗碗时，偶然间发现小勺子的外形很像琵琶，由于自己也非常喜欢古典器乐。于是，就琢磨着做出了这道唯美的烘焙甜点——琵琶烧果子。<center><img style="FLOAT: none" title="IMG_20160623101417.jpg" src="http://i3.meishichina.com/attachment/201606/25/14668221742010.jpg"/></center>取材方便，用料简单，百分百健康配方，无油无糖只用了炼乳甜度适中，造型别致古韵十足~~~  制作步骤如下： <center><img style="FLOAT: none" title="DSC01618.JPG" src="http://i3.meishichina.com/attachment/201606/25/14668208426885.jpg"/></center>1：需材料称好备用。 <center><img style="FLOAT: none" title="DSC01619.JPG" src="http://i3.meishichina.com/attachment/201606/25/14668208539250.jpg"/></center>2：炼乳倒入盆里。 <center><img style="FLOAT: none" title="DSC01620.JPG" src="http://i3.meishichina.com/attachment/201606/25/14668208547752.jpg"/></center>3：蛋黄和炼乳充分混合，搅拌均匀。 <center><img style="FLOAT: none" title="DSC01621.JPG" src="http://i3.meishichina.com/attachment/201606/25/1466820858616.jpg"/></center>4：泡打粉倒入面粉里混合，筛入刚刚搅拌好的糊糊中。 <center><img style="FLOAT: none" title="DSC01623.JPG" src="http://i3.meishichina.com/attachment/201606/25/14668208637644.jpg"/></center>5：和成面团，面团会有点粘，稍后放入冰箱问题就解决了。 <center><img style="FLOAT: none" title="DSC01625.JPG" src="http://i3.meishichina.com/attachment/201606/25/14668208849034.jpg"/></center>6：分出一半的面团，筛入可可粉，和均匀后，盖上保鲜膜入冰箱冷藏半小时。 <center><img style="FLOAT: none" title="DSC01627.JPG" src="http://i3.meishichina.com/attachment/201606/25/14668208855141.jpg"/></center>7：砧板抹上少许油防沾，会很好操作。取出面团，稍微和几下使表面光滑。 <center><img style="FLOAT: none" title="DSC01629.JPG" src="http://i3.meishichina.com/attachment/201606/25/14668208875870.jpg"/></center>8：取原色8克左右的小剂子擀薄片，放上适量的豆沙。 <center><img style="FLOAT: none" title="DSC01631.JPG" src="http://i3.meishichina.com/attachment/201606/25/14668208884607.jpg"/></center>9：捏紧封口，包成椭圆形。 <center><img style="FLOAT: none" title="DSC01633.JPG" src="http://i3.meishichina.com/attachment/201606/25/14668208914215.jpg"/></center>10：准备一个水滴状的小勺子，勺子里抹上油防沾，可可面团取10克左右的小剂子擀薄片。（可多备一个勺子替换着用） <center><img style="FLOAT: none" title="DSC01634.JPG" src="http://i3.meishichina.com/attachment/201606/25/14668208927299.jpg"/></center>11：把面片放到勺子上，放入原色面团。 <center><img style="FLOAT: none" title="DSC01671.JPG" src="http://i3.meishichina.com/attachment/201606/25/1466820908650.jpg"/></center>12：用刮板轻压，再用大拇指按着边，去掉多余的边角，毛糙的周边轻轻按几下就变的光滑了。 <center><img style="FLOAT: none" title="DSC01658.JPG" src="http://i3.meishichina.com/attachment/201606/25/14668209033543.jpg"/></center>13：可可面团搓细长条，一端压一下。 <center><img style="FLOAT: none" title="DSC01659.JPG" src="http://i3.meishichina.com/attachment/201606/25/14668209041427.jpg"/></center>14：凹下去形成一个小弧度。 <center><img style="FLOAT: none" title="DSC01647.JPG" src="http://i3.meishichina.com/attachment/201606/25/1466820894935.jpg"/></center>15：最顶端处用圆球状物轻压，再用齿状物压几道，做琴颈。 <center><img style="FLOAT: none" title="DSC01649.JPG" src="http://i3.meishichina.com/attachment/201606/25/1466820897768.jpg"/></center>16：原色面团搓米粒大小，捏成薄片，放到顶端处，轻压几下。做琴头。整理形状，琴颈变细长一点。 <center><img style="FLOAT: none" title="DSC01655.JPG" src="http://i3.meishichina.com/attachment/201606/25/1466820900430.jpg"/></center>17：和琵琶下半部分连接沾合住。 <center><img style="FLOAT: none" title="DSC01660.JPG" src="http://i3.meishichina.com/attachment/201606/25/14668209055023.jpg"/></center>18：拿起勺子，反扣到铺好不沾布的烤盘上。用锡纸做成小棒支撑起琴头，有弯弯的弧度更形象。 <center><img style="FLOAT: none" title="DSC01661.JPG" src="http://i3.meishichina.com/attachment/201606/25/1466820906134.jpg"/></center>19：取可可面团搓小一点的长条，一分为二，成豆粒大小做弦轴。 <center><img style="FLOAT: none" title="DSC01664.JPG" src="http://i3.meishichina.com/attachment/201606/25/14668209079717.jpg"/></center>20：多做几个，放到锡纸上拿取方便，因为太小易熟用锡纸盖上。依次做好全部放入烤盘，烤箱提前预热，上160度，下150度，放中层烤十分钟。 <center><img style="FLOAT: none" title="DSC01675.JPG" src="http://i3.meishichina.com/attachment/201606/25/14668209104066.jpg"/></center>21：取出晾凉后，可可粉加入少许水化成糊状，用竹签勾画出喜欢的轮廓。  <center><img style="FLOAT: none" title="用融化的巧克力沾上弦轴，棉签沾取红色火龙果汁渲染出红色花朵。" src="http://i3.meishichina.com/attachment/201606/25/14668226469930.jpg"/></center>22：用融化的巧克力沾上弦轴，棉签沾取红色火龙果汁渲染出红色花朵。<center><img style="FLOAT: none" title="雁思归~~~" src="http://i3.meishichina.com/attachment/201606/25/14668226578123.jpg"/></center>成品图~~~<center><img style="FLOAT: none" title="樱花醉~~~" src="http://i3.meishichina.com/attachment/201606/25/14668226487791.jpg"/></center>樱花醉~~~<center><img style="FLOAT: none" title="春光灿烂是最美，有谁知春尽飘零人憔悴~~~" src="http://i3.meishichina.com/attachment/201606/25/146682265068.jpg"/></center>春光灿烂是最美，有谁知春尽飘零人憔悴~~~<center><img style="FLOAT: none" title="樱花泪~~~" src="http://i3.meishichina.com/attachment/201606/25/14668226529704.jpg"/></center>樱花泪~~~<center><img style="FLOAT: none" title="琵琶一曲千年醉~~~" src="http://i3.meishichina.com/attachment/201606/25/14668226546309.jpg"/></center>雁思归~~~<center><img style="FLOAT: none" title="流尽红尘相思泪~~~" src="http://i3.meishichina.com/attachment/201606/25/14668226586353.jpg"/></center>琵琶一曲千年醉~~~<center><img style="FLOAT: none" title="漫天飘舞樱花雨~~~" src="http://i3.meishichina.com/attachment/201606/25/14668226599916.jpg"/></center>流尽红尘相思泪~~~<center><img style="FLOAT: none" title="IMG_20160623101701.jpg" src="http://i3.meishichina.com/attachment/201606/25/14668226608422.jpg"/></center> 漫天飘舞樱花雨~~~<center><img style="FLOAT: none" title="轻弹一曲樱花泪~~~" src="http://i3.meishichina.com/attachment/201606/25/14668226566779.jpg"/></center>轻弹一曲樱花泪~~~  小贴士：各家烤箱温度有所差异，请根据自家烤箱适当调整。开始和面团的时候会有些粘，不用担心哦，放入冰箱冷藏半小时就好了。制作过程中砧板上可抹少许油防沾。这个量一共可做9个，勺子尽量选用接近水滴状，形式琵琶轮廓的。烤的过程中，下火不宜太高，以免上色过度失去美观。

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#ACA烘焙明星大赛#琵琶烧果子