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标题: 瑰丽紫薯酥 [打印本页]

作者: 紫藤兮 时间: 2013-11-1 09:09
标题: 瑰丽紫薯酥

<center><img src="http://i3.meishichina.com/attachment/201409/11/14104108016695.jpg" title="调整大小 0.jpg"/></center>要说做过的中式点心，这款绝对是我目前的最爱。<center><img src="https://mmbiz.qlogo.cn/mmbiz/WkNibamoibgSCvY4jciafYWL0U9rMbbhns8Kx7ibDXPhSAFKRUiatHIoE41VuTIxqvyyHZ6P3u43kP02YKJDpS2wzKg/0" data-ratio="1.502145922746781" data-w="466" style="max-width: 100%; height: auto !important; "/></center>不但味道极佳，颜色也太好看了吧。淡淡的白紫色螺旋外壳，切开后是深紫色和淡黄色的搭配，太美了有没有。想在烘焙道路上晋级的同学们，一定要挑战这款呦。<center><img src="https://mmbiz.qlogo.cn/mmbiz/WkNibamoibgSCvY4jciafYWL0U9rMbbhns81WgqbDPEbjeqWYgiarssWQkfZC3vdvTgRYe5Ppexs7hPNqTkUyGWBBQ/0" data-ratio="1.502145922746781" data-w="466" style="max-width: 100%; height: auto !important; float: none; "/></center><center><img src="https://mmbiz.qlogo.cn/mmbiz/WkNibamoibgSCvY4jciafYWL0U9rMbbhns8xm7m3FEqAuibVyia6EZB1qzlCCb7u7sR4H7hiaFEEtIS3K4aiaaec26lBw/0" data-ratio="1.502145922746781" data-w="466" style="max-width: 100%; height: auto !important; float: none; "/></center>份量：20个左右油皮：中筋面粉150克，细砂糖35克，猪油40克，水60克油酥：低筋面粉100克，猪油55克，紫薯泥5克馅儿：紫薯泥320克，糖粉30克，鸭蛋黄9个1、做紫薯酥之前先把咸蛋黄处理一下。我是在超市买的那种真空包装的，一包9个蛋黄。如果你买不到，用普通咸鸭蛋里的蛋黄也可以。先将蛋黄对半切开，用料酒泡5分钟，然后放入预热180度的烤箱中层，烤5分钟左右，到表面变色即可，然后放凉。<center><img src="https://mmbiz.qlogo.cn/mmbiz/WkNibamoibgSCvY4jciafYWL0U9rMbbhns8nREgKDANoDuQe1o9QnjhsicFkeGZ8nvSQCAqrjNibSibFcia26en6OdkuQ/0" data-ratio="0.6666666666666666" data-w="420" style="max-width: 100%; height: auto !important; float: none; "/></center><center><img src="https://mmbiz.qlogo.cn/mmbiz/WkNibamoibgSCvY4jciafYWL0U9rMbbhns8vviaHoLIcFj9oHGCU2aIlLjibpj0Klh1V5XCv4zTibI7V0I8crj9oh79g/0" data-ratio="0.6666666666666666" data-w="420" style="max-width: 100%; height: auto !important; float: none; "/></center>2、你要用一个蛋黄也可以，但最后容易露馅，而且包起来个头太大，所以还是建议切开用。这是烤好的蛋黄，放在一边备用。<center><img src="https://mmbiz.qlogo.cn/mmbiz/WkNibamoibgSCvY4jciafYWL0U9rMbbhns8aEJ4ZWMqXLvSHQEkoz8yaUuUYbVwXK5UKpDRKlg8hErgj3XnujQw2g/0" data-ratio="0.6666666666666666" data-w="420" style="max-width: 100%; height: auto !important; "/></center>3、馅儿材料里的紫薯泥中放入糖粉，然后用刮刀搅拌均匀。之后将紫薯泥平均分成20份，差不多15-16克一个。<center><img src="https://mmbiz.qlogo.cn/mmbiz/WkNibamoibgSCvY4jciafYWL0U9rMbbhns8CyF8PfXgca1MBnSblwCXhDlEO8OavYlIb0nXYnXPAtgbjaNUvf1CCg/0" data-ratio="0.6666666666666666" data-w="420" style="max-width: 100%; height: auto !important; "/></center>4、然后取一个紫薯团，压扁，擀成圆形，包入半个咸蛋黄，如图<center><img src="https://mmbiz.qlogo.cn/mmbiz/WkNibamoibgSCvY4jciafYWL0U9rMbbhns8ahYJjJ0594OobkwA4ibgprL16xHQfsdusyicTkLHbbicodSib1lImRCLwA/0" data-ratio="0.6666666666666666" data-w="420" style="max-width: 100%; height: auto !important; "/></center>5、将所有的紫薯团都包入咸蛋黄。因为切开的蛋黄只有18个，所以有两个紫薯球没有包。将紫薯蛋黄球盖上一层保鲜膜，放在一边备用。<center><img src="https://mmbiz.qlogo.cn/mmbiz/WkNibamoibgSCvY4jciafYWL0U9rMbbhns8rWww2TSjIArmTKqCLOwwFytOOYABxW9hRamiczxMxEfKlibEUSO6JNJQ/0" data-ratio="0.6666666666666666" data-w="420" style="max-width: 100%; height: auto !important; "/></center><center><img src="https://mmbiz.qlogo.cn/mmbiz/WkNibamoibgSCvY4jciafYWL0U9rMbbhns8dkibLjRTsM6HjFrGEqa114JU7IlDwuwSZEoC4QSRYtapRwxMxudcgZA/0" data-ratio="0.6666666666666666" data-w="420" style="max-width: 100%; height: auto !important; "/></center>6、开始做油皮吧。取一个大碗，将油皮中的所有材料混合在一起，揉成一个光滑的面团，静置10分钟。<center><img src="https://mmbiz.qlogo.cn/mmbiz/WkNibamoibgSCvY4jciafYWL0U9rMbbhns8uX2Ggn4kzQEobz7LgIxFicMvy4LoM1rpE0Yq4XVpQWY4zqghGGXeB3w/0" data-ratio="0.6666666666666666" data-w="420" style="max-width: 100%; height: auto !important; "/></center>4、将油酥中所有的材料混合，也揉成一个光滑的面团，静置十分钟。<center><img src="https://mmbiz.qlogo.cn/mmbiz/WkNibamoibgSCvY4jciafYWL0U9rMbbhns8uh8wmXlBgGWUR9xHlHNXt9zRjo0NRCp8bCob3kbgYtQQh0rJf1yRSQ/0" data-ratio="0.6666666666666666" data-w="420" style="max-width: 100%; height: auto !important; "/></center>5、这是做好的油皮和油酥面团。<center><img src="https://mmbiz.qlogo.cn/mmbiz/WkNibamoibgSCvY4jciafYWL0U9rMbbhns8hZAOLsWQ58nZvQp4q1N4ClSH3cI6rE1wqGjuz3JSIyuzMSr9iaxiaWjA/0" data-ratio="0.6666666666666666" data-w="420" style="max-width: 100%; height: auto !important; "/></center>6、将油皮擀成图中的圆饼状，可以先在案板上撒一点面粉防粘。<center><img src="https://mmbiz.qlogo.cn/mmbiz/WkNibamoibgSCvY4jciafYWL0U9rMbbhns8pKJks7YmL1dxhA9sicXUn7LONRoMUoY6R6hMqtT3pmrsK2DPnicU6J6A/0" data-ratio="0.6666666666666666" data-w="420" style="max-width: 100%; height: auto !important; "/></center>7、将油酥面团也就是紫色面团包入油皮中央，然后慢慢包裹起来，如图<center><img src="https://mmbiz.qlogo.cn/mmbiz/WkNibamoibgSCvY4jciafYWL0U9rMbbhns8FJzlMfVGpLQxF8Wicfft80m8VwcQfrMsXicHdvLL61vk2hiaZfhR2BTSw/0" data-ratio="0.6666666666666666" data-w="420" style="max-width: 100%; height: auto !important; "/></center><center><img src="https://mmbiz.qlogo.cn/mmbiz/WkNibamoibgSCvY4jciafYWL0U9rMbbhns8VNjlQnNgW1AkTHTvsIVaA4t31blRGLdR9w5udiabYMVQGzfCU3Ynzrg/0" data-ratio="0.6666666666666666" data-w="420" style="max-width: 100%; height: auto !important; float: none; "/></center>8、油皮收紧口后就将油酥完全包裹了。<center><img src="https://mmbiz.qlogo.cn/mmbiz/WkNibamoibgSCvY4jciafYWL0U9rMbbhns8VW0icTtbL7ibWsPAHSWHB6iaTjhYzDjQnexayLuEInZa25u3qCUrWxsjw/0" data-ratio="0.6666666666666666" data-w="420" style="max-width: 100%; height: auto !important; float: none; "/></center>9、收口朝下，然后用手将面团压扁。<center><img src="https://mmbiz.qlogo.cn/mmbiz/WkNibamoibgSCvY4jciafYWL0U9rMbbhns8LDiaTx9T9cEVyWTMuN6yQgcqVbZq6WCIj4TCUicajbibNGu8WJbzTN65A/0" data-ratio="0.6666666666666666" data-w="420" style="max-width: 100%; height: auto !important; "/></center>10、将面团擀成长方形，如图。这一步考验你的擀功，一定要用力均匀，否则油酥那一层会漏出来。<center><img src="https://mmbiz.qlogo.cn/mmbiz/WkNibamoibgSCvY4jciafYWL0U9rMbbhns8eicEdWjzCH7y5SUdeVeOVGaCXLJR0cNoft4kH33Gj8ickyBA7RENiajFg/0" data-ratio="0.6666666666666666" data-w="420" style="max-width: 100%; height: auto !important; "/></center>11、将1/4的面皮折到中间位置。<center><img src="https://mmbiz.qlogo.cn/mmbiz/WkNibamoibgSCvY4jciafYWL0U9rMbbhns8z1zF95IzVCIfibN0iaF4rU5VCs0Yezh1w94AazrF79YpqkchqIk2bWlA/0" data-ratio="0.6666666666666666" data-w="420" style="max-width: 100%; height: auto !important; "/></center>12、另外1/4的面皮也折过来，如图。<center><img src="https://mmbiz.qlogo.cn/mmbiz/WkNibamoibgSCvY4jciafYWL0U9rMbbhns8Qt3Z6cSaG7lyf2UuuMsG7Fia4g8mcX5IDjiaACdObRr2BI8aVic9lyYFQ/0" data-ratio="0.6666666666666666" data-w="420" style="max-width: 100%; height: auto !important; "/></center>13、再对折，如图。<center><img src="https://mmbiz.qlogo.cn/mmbiz/WkNibamoibgSCvY4jciafYWL0U9rMbbhns8GUY8JNpCfqqSLBgGiawoTd8WyhY5iaUXcvHj89GA28BTMfgxIygsWMqg/0" data-ratio="0.6666666666666666" data-w="420" style="max-width: 100%; height: auto !important; "/></center>14、折好的面团旋转90度，再度擀开擀成长方形。这时候能看到油皮很薄了，透出油酥的颜色。<center><img src="https://mmbiz.qlogo.cn/mmbiz/WkNibamoibgSCvY4jciafYWL0U9rMbbhns8N31q7jWsHfIxphBwMe8Q5icD2qG4UZg9icG4l89ZadbxZKVHXj4mGNrw/0" data-ratio="0.7361477572559367" data-w="379" style="max-width: 100%; height: auto !important; "/></center>15、重复11-13步的过程。<center><img src="https://mmbiz.qlogo.cn/mmbiz/WkNibamoibgSCvY4jciafYWL0U9rMbbhns8ibAbqibk6mnAlw5BLlqPsKIauHUrwcwjmyk7XzKUNXndYrwyH4G6ibVYg/0" data-ratio="0.6666666666666666" data-w="420" style="max-width: 100%; height: auto !important; "/></center>16、折好的面团还是旋转90度，擀成长方形。这时候油皮又更薄了，透出油酥的紫色，但油酥没有漏呦。<center><img src="https://mmbiz.qlogo.cn/mmbiz/WkNibamoibgSCvY4jciafYWL0U9rMbbhns8Br7Ig4cGetPo9fNPQpntvSHvDZHsU41aIcEKoutFAXiaETwHHJXJfXw/0" data-ratio="0.6666666666666666" data-w="420" style="max-width: 100%; height: auto !important; "/></center>17、从长方形的一边将面皮卷起。<center><img src="https://mmbiz.qlogo.cn/mmbiz/WkNibamoibgSCvY4jciafYWL0U9rMbbhns8b5qbaJfNoJ1WRhZ7c2EpY7P3o9yoBEAFdzDic9qb1xSViafIMXB2B7Gw/0" data-ratio="0.6666666666666666" data-w="420" style="max-width: 100%; height: auto !important; "/></center>18、这是卷好的样子。<center><img src="https://mmbiz.qlogo.cn/mmbiz/WkNibamoibgSCvY4jciafYWL0U9rMbbhns8BkWCBKrfazzrGnAdo0F7GlrflYSibRvdEW7s8SHGpZazz6LEgl0tqAw/0" data-ratio="0.6666666666666666" data-w="420" style="max-width: 100%; height: auto !important; "/></center>19、将面卷均匀的切成20份，这是切面的样子，能看到白色和紫色的线条分明。<center><img src="https://mmbiz.qlogo.cn/mmbiz/WkNibamoibgSCvY4jciafYWL0U9rMbbhns8E65CtvTzgVn4GRbYzV3ZPhcuMZCxOAolbJqP4BXK8WmwEFZcUuVgFQ/0" data-ratio="0.6666666666666666" data-w="420" style="max-width: 100%; height: auto !important; "/></center>20、如果有条件，可以将面团冻上10分钟再切。我急着做没冻，所以面卷很软，切的时候就容易厚薄不均。<center><img src="https://mmbiz.qlogo.cn/mmbiz/WkNibamoibgSCvY4jciafYWL0U9rMbbhns8Bt4cnQtKibYaHGAL0tr6AgmmyWFkhkv4aNEC1USvicbNXiaNVmIuAPlHw/0" data-ratio="0.6666666666666666" data-w="420" style="max-width: 100%; height: auto !important; "/></center>21、好了，再将每个面片的切面朝下，先压扁，再擀成圆形，尽量中间厚边上薄。<center><img src="https://mmbiz.qlogo.cn/mmbiz/WkNibamoibgSCvY4jciafYWL0U9rMbbhns805WGjOSMnh5l7kEnaMLNlGkicgs8wbGUVibEfRnRhHgN7OKXahEadZtg/0" data-ratio="0.6666666666666666" data-w="420" style="max-width: 100%; height: auto !important; "/></center>22、取一个面片，包入紫薯蛋黄馅儿吧。这一步也比较考验技法，尽量用虎口协助包馅。<center><img src="https://mmbiz.qlogo.cn/mmbiz/WkNibamoibgSCvY4jciafYWL0U9rMbbhns88ehudp84ouffVobmr60bWuicGehY63YyR4F5T7Hz2oDoXL7YtkPpUgA/0" data-ratio="0.6666666666666666" data-w="420" style="max-width: 100%; height: auto !important; "/></center>23、包好以后收口朝下，这就是包好的紫薯蛋黄酥了。<center><img src="https://mmbiz.qlogo.cn/mmbiz/WkNibamoibgSCvY4jciafYWL0U9rMbbhns8L1ibicKQpiaWV7H4T73gM6wuibkickEoMdticVqsaembJLHh9whkpGCOtjww/0" data-ratio="0.6666666666666666" data-w="420" style="max-width: 100%; height: auto !important; "/></center>24、将20个紫薯酥依次包好。<center><img src="https://mmbiz.qlogo.cn/mmbiz/WkNibamoibgSCvY4jciafYWL0U9rMbbhns8VOglib0yy9QaoVticibwWZxRNO7avXgeZFV8wP3ccZqicTXIHe0IbribCpQ/0" data-ratio="0.6666666666666666" data-w="420" style="max-width: 100%; height: auto !important; "/></center>25、烤箱预热180度，然后放中层，20分钟左右。这是出炉后的样子，很漂亮吧。<center><img src="https://mmbiz.qlogo.cn/mmbiz/WkNibamoibgSCvY4jciafYWL0U9rMbbhns8lQauo1VqDibzJJLF2f4hKIaR8A97OcacLV1yiaiaC2EficHAXthqfx8vfw/0" data-ratio="1.502145922746781" data-w="466" style="max-width: 100%; height: auto !important; float: none; "/></center>切开看一下里面。<center><img src="https://mmbiz.qlogo.cn/mmbiz/WkNibamoibgSCvY4jciafYWL0U9rMbbhns8AwRyf7VDt7xQIkzdPhLia9gbSjohREJXN1S8iboMjZ1eNIu7lY3p47Hg/0" data-ratio="1.502145922746781" data-w="466" style="max-width: 100%; height: auto !important; float: none; "/></center>深紫色的紫薯与黄色的蛋黄搭配起来非常好看。<center><img src="https://mmbiz.qlogo.cn/mmbiz/WkNibamoibgSCvY4jciafYWL0U9rMbbhns89gOGukRfTf8ZoaQLWZiaFu5m3O31Ja5Fx8TAgFQx04GMeyNmMfYUAtw/0" data-ratio="1.502145922746781" data-w="466" style="max-width: 100%; height: auto !important; float: none; "/></center><center><img src="https://mmbiz.qlogo.cn/mmbiz/WkNibamoibgSCvY4jciafYWL0U9rMbbhns8ykSCCkFHs2OtlDsskJ66pcc7GN6YFlsNOptuCVYw2vlrFLJMxgMoVQ/0" data-ratio="1.502145922746781" data-w="466" style="max-width: 100%; height: auto !important; float: none; "/></center>刚烤完的紫薯酥吃起来是酥脆的，但如果放上两天，外面的酥皮就会吸收紫薯馅儿里的水分，变得绵软，开酥效果也更好，比较而言，我跟喜欢两天后的这种口感，非常像当时在台湾吃的那种紫芋酥。<center><img src="https://mmbiz.qlogo.cn/mmbiz/WkNibamoibgSCvY4jciafYWL0U9rMbbhns8kdfpWibmN4MbnniaGd7KEpdDQ2fFPuTH9WpSJHxIfibSlrIxcEjbpAPfw/0" data-ratio="1.502145922746781" data-w="466" style="max-width: 100%; height: auto !important; float: none; "/></center><center><img src="https://mmbiz.qlogo.cn/mmbiz/WkNibamoibgSCvY4jciafYWL0U9rMbbhns8WfkmMcN5bnYZU6KxIyU1u9NAICh49BQQuI736Yn6VDUic4apBhmribgg/0" data-ratio="1.4763948497854078" data-w="466" style="max-width: 100%; height: auto !important; float: none; "/></center>啰嗦两句：1、中式酥点分大包酥和小包酥，这次用的就是大包酥的方法，优点是速度快、效率高、可大量制作，缺点是不容易擀均匀，适合有一定烘焙基础的人。小包酥则比较适合初学者，将油皮、油酥分割成小面团后分别包制擀卷。如果你想用小包酥的方法来做这款点心，可以在婶子的公众平台里输入4，然后查看“就爱这股小清新之抹茶奶黄酥”这款，里面详细介绍了小包酥的做法。2、起酥效果最好是猪油，其次黄油，最差植物油，所以尽量用猪油来做这个。油酥烤时受热，油脂中的水分蒸发，使粉粒之间形成空隙，其中的空气膨胀，从而形成了层次。起酥点心的油皮和油酥的配比是有讲究的，一般油皮为100%时，油酥比例经常用66%、60%和50%，如果油皮过多，则表皮较硬，酥松性差；如果油酥过多，容易破皮和露酥。3、中式酥皮点心的制作大同小异，掌握了方法以后，就可以融会贯通了。关键还是在擀皮那个阶段，如果技法不熟练，很容易就油酥露出。第一次成功的基本很少，我第一次做也是擀的到处漏，所以大家如果失败了不要气馁，这就是一个熟能生巧的过程。

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