黄金流沙包
<p><strong>流沙包是广东地区汉族传统名点，粤式茶楼中常见的一款点心。口感柔韧、</strong><strong>麦香</strong><strong>浓郁、营养价值更高。此包面皮酥软，一口咬下，如沙般的馅料满溢而出，甜而不腻。</strong></p><p><center><img src="http://i3.meishichina.com/attachment/201504/12/14288298296393.jpg" title="黄金流沙包 (1).JPG" style="font-family: 'Microsoft YaHei', tahoma, arial, sans-serif; line-height: 1.6; float: none;"/></center></p><p><br/></p><p><center><img src="http://i3.meishichina.com/attachment/201504/12/14288298306551.jpg" style="float:none;" title="黄金流沙包 (2).jpg"/></center></p><p><br/></p><p><center><img src="http://i3.meishichina.com/attachment/201504/12/14288298336713.jpg" style="float:none;" title="黄金流沙包 (3).JPG"/></center></p><p><br/></p><p><strong>面团原料：面粉500克，水265克，糖25克，油5克，酵母粉5克</strong></p><p><strong>流沙馅原料：咸蛋黄8个，黄油80克，淡奶油75克，玉米淀粉15克，奶粉20克，细砂糖55克，吉利丁片3克</strong></p><p><strong><br/></strong></p><p><strong>做法：</strong></p><p><strong>1，咸蛋黄放入蒸锅中蒸熟。</strong></p><p><strong><center><img src="http://i3.meishichina.com/attachment/201504/12/14288300362510.jpg" title="DSC04590.JPG"/></center></strong></p><p><strong><br/></strong></p><p><strong>2，趁热用勺子压成粉末状。</strong></p><p><strong><center><img src="http://i3.meishichina.com/attachment/201504/12/14288300767293.jpg" title="DSC04591.JPG"/></center></strong></p><p><strong><br/></strong></p><p><strong>3，泡软的吉利丁片和淡奶油、黄油、细砂糖隔水加热融化。</strong></p><p><strong><center><img src="http://i3.meishichina.com/attachment/201504/12/14288301378011.jpg" title="DSC04592.JPG"/></center></strong></p><p><strong><br/></strong></p><p><strong>4，然后加入奶粉和玉米淀粉搅拌均匀。</strong></p><p><strong><center><img src="http://i3.meishichina.com/attachment/201504/12/14288301666923.jpg" title="DSC04594.JPG"/></center></strong></p><p><strong><strong><br/></strong></strong></p><p><strong><strong>5，再加入压碎的咸蛋黄。</strong></strong></p><p><strong><center><img src="http://i3.meishichina.com/attachment/201504/12/14288302289995.jpg" title="DSC04595.JPG"/></center></strong></p><p><strong><br/></strong></p><p><strong>6，搅拌均匀，放冰箱冰冻至结块不粘手。</strong></p><p><strong><center><img src="http://i3.meishichina.com/attachment/201504/12/1428830336413.jpg" title="DSC04596.JPG"/></center></strong></p><p><strong><br/></strong></p><p><strong>7，<strong>把所有面团原料混合，揉成光滑的面团，盖上保鲜膜松驰5分钟。<strong>（流沙包的面皮一般应用红萝卜汁和面，我没有用。）</strong></strong></strong></p><p><strong><center><img src="http://i3.meishichina.com/attachment/201504/12/14288303782190.jpg" title="DSC04601.JPG"/></center></strong></p><p><strong><br/></strong></p><p><strong>8，<strong><strong>搓成长条后等分成12份。（如想再精致点的话，就分小点。）</strong></strong></strong></p><p><strong><strong><strong><center><img src="http://i3.meishichina.com/attachment/201504/12/14288304514170.jpg" title="DSC04602.JPG"/></center></strong></strong></strong></p><p><strong><strong><strong><br/></strong></strong></strong></p><p><strong><strong><strong>9，<strong><strong><strong><strong>揉圆摁扁，稍微擀开下。</strong></strong></strong></strong></strong></strong></strong></p><p><strong><strong><strong><strong><strong><strong><strong><center><img src="http://i3.meishichina.com/attachment/201504/12/14288304935641.jpg" title="DSC04603.JPG"/></center></strong></strong></strong></strong></strong></strong></strong></p><p><strong><strong><strong><strong><strong><strong><strong><br/></strong></strong></strong></strong></strong></strong></strong></p><p><strong><strong><strong><strong><strong><strong><strong>10，用冰淇淋勺挖一勺冻好的流沙馅。</strong></strong></strong></strong></strong></strong></strong></p><p><strong><strong><strong><strong><strong><strong><strong><center><img src="http://i3.meishichina.com/attachment/201504/12/14288305414467.jpg" title="DSC04604.JPG"/></center></strong></strong></strong></strong></strong></strong></strong></p><p><strong><strong><strong><strong><strong><strong><strong><br/></strong></strong></strong></strong></strong></strong></strong></p><p><strong><strong><strong><strong><strong><strong><strong>11，放饼皮上。</strong></strong></strong></strong></strong></strong></strong></p><p><strong><strong><strong><strong><strong><strong><strong><center><img src="http://i3.meishichina.com/attachment/201504/12/14288305767044.jpg" title="DSC04605.JPG"/></center></strong></strong></strong></strong></strong></strong></strong></p><p><strong><strong><strong><strong><strong><strong><strong><br/></strong></strong></strong></strong></strong></strong></strong></p><p><strong><strong><strong><strong><strong><strong><strong>12，包住馅料，收严剂口，并用虎口处把收口收细收长，揪掉。揪掉的一点面头可用在下一个面剂中。</strong></strong></strong></strong></strong></strong></strong></p><p><center><img src="http://i3.meishichina.com/attachment/201504/12/14288306972914.jpg" title="DSC04607.JPG" style="line-height: 1.6;"/></center><br/></p><p><strong><strong><strong><strong><strong><strong><strong><strong><br/></strong></strong></strong></strong></strong></strong></strong></strong></p><p><strong><strong><strong><strong><strong><strong><strong><strong>13，收口朝下，室温下发酵至2--2.5倍大。</strong></strong></strong></strong></strong></strong></strong></strong></p><p><center><img src="http://i3.meishichina.com/attachment/201504/12/14288307825085.jpg" title="DSC04609.JPG"/></center></p><p><br/></p><p>14，蒸锅上火，蒸格里刷上一层油放入生坯，上汽后中火蒸13分钟左右。<br/></p><p><center><img src="http://i3.meishichina.com/attachment/201504/12/14288310286394.jpg" title="DSC04610.JPG"/></center></p><p><br/></p><p>15，焖3分钟后再打开锅盖，取出包子。乘热食用，馅料才够流沙。</p><p><center><img src="http://i3.meishichina.com/attachment/201504/12/14288310703028.jpg" title="黄金流沙包 (4).JPG"/></center></p><p><br/></p>
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