女王节的优雅小点 莲花酥
<p>3月8日刚好是周末。</p><p>虽然对这个节日没什么特别的情节。</p><p>不过总觉得该做点什么，</p><p>表达一下过节的心情。</p><p>时代不一样，</p><p>现在很多人已经不叫妇女节。</p><p>而改称女生节，女神节？</p><p>呵呵，干脆，</p><p>我们索性叫她女王节好了。</p><p><br style="margin: 0px; padding: 0px; max-width: 100%; box-sizing: border-box !important; word-wrap: break-word !important;"/></p><p>本期【玩花样】主题</p><p>颜值不输西式糕点的中式小点<br style="margin: 0px; padding: 0px; max-width: 100%; box-sizing: border-box !important; word-wrap: break-word !important;"/></p><p><strong>莲花酥</strong></p><p><strong><center><img src="http://i3.meishichina.com/attachment/201503/8/1425804626470.jpg" title="21.jpg"/></center></strong></p><p><br style="margin: 0px; padding: 0px; max-width: 100%; box-sizing: border-box !important; word-wrap: break-word !important;"/></p><p>第一次做，不那么精致。</p><p>但是，即便手法有些拙劣，</p><p>切的也不好，</p><p>却觉得她们看起来依旧优雅。</p><p><center><img src="http://i3.meishichina.com/attachment/201503/8/14258046529035.jpg" title="23.jpg"/></center></p><p><br style="margin: 0px; padding: 0px; max-width: 100%; box-sizing: border-box !important; word-wrap: break-word !important;"/></p><p>因为它的形状，你可以叫她莲花酥，</p><p>也可以叫她荷花酥。</p><p>其实都是出自苏杭一带的传统小吃。</p><p>因为做法简单，很适合新手玩家。</p><p>下面，就来介绍一下这道点心的做法。</p><p><br/></p><p><strong>莲花酥需要的材料▼</strong></p><p><strong>水油皮：</strong>低粉250g，水125g，</p><p> 糖25g，猪油40g；</p><p><strong>油酥面：</strong>低粉200g，猪油100g</p><p><strong>馅料：</strong>豆沙馅儿</p><p><strong>用具：</strong>炒锅（用于油炸）；烤箱</p><p><strong><center><img src="http://i3.meishichina.com/attachment/201503/8/14258046992824.jpg" title="1.jpg"/></center></strong></p><p><strong><br style="margin: 0px; padding: 0px; max-width: 100%; box-sizing: border-box !important; word-wrap: break-word !important;"/></strong></p><p><strong><strong>关于做法</strong></strong></p><p>1、将面粉250g、水125g、糖25g、猪油40g混合成水油皮面团。面团分成2等份，其中一份加入粉色食用色素和成粉色面团，将2个面团分别包上保鲜膜松弛30分钟。</p><p><center><img src="http://i3.meishichina.com/attachment/201503/8/14258047304440.jpg" title="3.jpg"/></center></p><p><br style="margin: 0px; padding: 0px; max-width: 100%; box-sizing: border-box !important; word-wrap: break-word !important;"/></p><p>2、再将低粉200g，猪油100克混合成油酥面团，同样包上保鲜膜松弛30分钟。</p><p><center><img src="http://i3.meishichina.com/attachment/201503/8/14258047497445.jpg" title="2.jpg"/></center></p><p><br style="margin: 0px; padding: 0px; max-width: 100%; box-sizing: border-box !important; word-wrap: break-word !important;"/></p><p>3、将饧好的粉色油面皮和白色油面皮分别分成10等份，油酥面团分成约20等份。</p><p><center><img src="http://i3.meishichina.com/attachment/201503/8/14258047695567.jpg" title="4.jpg"/></center></p><p><br style="margin: 0px; padding: 0px; max-width: 100%; box-sizing: border-box !important; word-wrap: break-word !important;"/></p><p>4、把粉色的水油皮面团按扁，将一个油酥面团包在里面收口。</p><p><center><img src="http://i3.meishichina.com/attachment/201503/8/14258047934389.jpg" title="6.jpg"/></center></p><p><br style="margin: 0px; padding: 0px; max-width: 100%; box-sizing: border-box !important; word-wrap: break-word !important;"/></p><p>5、再将白色的水油皮面团按扁，将一个油酥面团包在里面收口。</p><p><center><img src="http://i3.meishichina.com/attachment/201503/8/14258048174736.jpg" title="5.jpg"/></center></p><p><br style="margin: 0px; padding: 0px; max-width: 100%; box-sizing: border-box !important; word-wrap: break-word !important;"/></p><p>6、将包好的红面团压扁，擀成椭圆形。<br style="margin: 0px; padding: 0px; max-width: 100%; box-sizing: border-box !important; word-wrap: break-word !important;"/></p><p><center><img src="http://i3.meishichina.com/attachment/201503/8/14258048381824.jpg" title="7.jpg"/></center></p><p><br style="margin: 0px; padding: 0px; max-width: 100%; box-sizing: border-box !important; word-wrap: break-word !important;"/></p><p>7、将包好的白色面团也同样按扁，擀成椭圆形。</p><p><center><img src="http://i3.meishichina.com/attachment/201503/8/14258048564349.jpg" title="8.jpg"/></center></p><p><br style="margin: 0px; padding: 0px; max-width: 100%; box-sizing: border-box !important; word-wrap: break-word !important;"/></p><p>8、全部由上至下卷起，松弛10分钟。</p><p><center><img src="http://i3.meishichina.com/attachment/201503/8/14258048778965.jpg" title="9.jpg"/></center></p><p><br/></p><p>9、将面团卷转90度，竖着对着自己。</p><p><center><img src="http://i3.meishichina.com/attachment/201503/8/14258049024306.jpg" title="10.jpg"/></center></p><p><br style="margin: 0px; padding: 0px; max-width: 100%; box-sizing: border-box !important; word-wrap: break-word !important;"/></p><p>10、再擀成椭圆形，白色卷也同样如此，擀好后再分别由上至下卷起，再松弛10分钟。松弛的时候最好用保鲜膜包着，以免变干。如此反复3次。</p><p><center><img src="http://i3.meishichina.com/attachment/201503/8/14258049212959.jpg" title="11.jpg"/></center></p><p><br style="margin: 0px; padding: 0px; max-width: 100%; box-sizing: border-box !important; word-wrap: break-word !important;"/></p><p>11、将松弛好的两种颜色面团分别擀成圆形，白色面团皮垫下面，粉色面团皮垫上面，包上豆沙馅。</p><p><center><img src="http://i3.meishichina.com/attachment/201503/8/14258049898222.jpg" title="14.jpg"/></center></p><p><br style="margin: 0px; padding: 0px; max-width: 100%; box-sizing: border-box !important; word-wrap: break-word !important;"/></p><p>12、包好后收口，滚圆</p><p><center><img src="http://i3.meishichina.com/attachment/201503/8/14258050065571.jpg" title="16.jpg"/></center></p><p><br style="margin: 0px; padding: 0px; max-width: 100%; box-sizing: border-box !important; word-wrap: break-word !important;"/></p><p>13、用刀切出花瓣，刀口刚好深至内馅</p><p><center><img src="http://i3.meishichina.com/attachment/201503/8/1425805025246.jpg" title="17.jpg"/></center></p><p><br style="margin: 0px; padding: 0px; max-width: 100%; box-sizing: border-box !important; word-wrap: break-word !important;"/></p><p>14、接下来就可以下锅油炸或是进烤箱烤了。</p><p>如果下锅用油炸，花瓣会散的开一些。</p><p>锅内放油，油温3-4成入锅炸，小火大概4-5分钟左右。</p><p><center><img src="http://i3.meishichina.com/attachment/201503/8/14258050507768.jpg" title="18.jpg"/></center><center><img src="http://i3.meishichina.com/attachment/201503/8/14258050715169.jpg" title="19.jpg"/></center></p><p><br style="margin: 0px; padding: 0px; max-width: 100%; box-sizing: border-box !important; word-wrap: break-word !important;"/></p><p>出来的成品就是这样的。</p><p><center><img src="http://i3.meishichina.com/attachment/201503/8/14258051089129.jpg" title="22.jpg"/></center></p><p><center><img src="http://i3.meishichina.com/attachment/201503/8/14258051456534.jpg" title="24.jpg"/></center></p><p><br style="margin: 0px; padding: 0px; max-width: 100%; box-sizing: border-box !important; word-wrap: break-word !important;"/></p><p>15、如果是入烤箱烤，可以在花瓣表面再刷一层蛋液。那么烤箱提前预热，150度左右烤30分钟。</p><p>出来的成品就是这样的。</p><p><center><img src="http://i3.meishichina.com/attachment/201503/8/14258051622073.jpg" title="27.jpg"/></center></p><p><center><img src="http://i3.meishichina.com/attachment/201503/8/1425805179434.jpg" title="28.jpg"/></center></p><p><br style="margin: 0px; padding: 0px; max-width: 100%; box-sizing: border-box !important; word-wrap: break-word !important;"/></p><p>蛋液涂的不均匀，</p><p>但是微微焦黄的颜色一样是很美丽的</p><p><center><img src="http://i3.meishichina.com/attachment/201503/8/14258051987984.jpg" title="30.jpg"/></center></p><p><br style="margin: 0px; padding: 0px; max-width: 100%; box-sizing: border-box !important; word-wrap: break-word !important;"/></p><p>小提示：</p><p>1、和面团的时候可以多摔打几次，能让花瓣的层次更分明；</p><p>2、油炸的关键是，一定要用小火。</p><p></p><p></p><p><strong>如果喜欢我的菜谱，欢迎关注</strong><br/></p><p><strong>微信公众：wanweimeixue</strong></p><p><strong>新浪微博：蕾拉的厨房</strong></p><p><strong>以上图片版权所有，未经允许，不得用作任何商业用途。</strong></p><p><br/></p>
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