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标题:
豆沙酥饼
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作者:
lmq2013
时间:
2014-1-21 20:41
标题:
豆沙酥饼
<p><center><img src="http://i3.meishichina.com/attachment/201412/29/14198380067343.jpg" title="14.JPG"/></center> 水油面：面粉120克，水60克，油30克。</p><p> 油酥面：面粉120克，油60克。</p><p> 馅料：豆沙馅。</p><p> 制作：</p><p> 1，水油面，揉成光滑面团，醒半小时。</p><p> 2，油酥面，和成光滑面团，松弛半小时。</p><p><center><img src="http://i3.meishichina.com/attachment/201412/29/14198382878095.jpg" title="1.JPG" width="293" height="220" border="0" hspace="0" vspace="0" style="width: 293px; height: 220px;"/></center><center><img src="http://i3.meishichina.com/attachment/201412/29/14198384005319.jpg" title="2.JPG" width="293" height="220" border="0" hspace="0" vspace="0" style="width: 293px; height: 220px;"/></center></p><p> 3，将油酥分成等份的小面团。</p><p> 4，水油面分成与油酥面数量相等的面团。</p><p><center><img src="http://i3.meishichina.com/attachment/201412/29/14198384289099.jpg" title="3.JPG" width="293" height="220" border="0" hspace="0" vspace="0" style="width: 293px; height: 220px;"/></center><center><img src="http://i3.meishichina.com/attachment/201412/29/14198384694869.jpg" title="4.JPG" width="293" height="220" border="0" hspace="0" vspace="0" style="width: 293px; height: 220px;"/></center></p><p> 5，将水油面团按成薄圆片，包上油酥面团，收口向下，按扁。</p><p> 6，擀成牛耳形。</p><p><center><img src="http://i3.meishichina.com/attachment/201412/29/14198385743176.jpg" title="5.JPG" width="293" height="220" border="0" hspace="0" vspace="0" style="width: 293px; height: 220px;"/></center><center><img src="http://i3.meishichina.com/attachment/201412/29/14198385968202.jpg" title="6.JPG" width="293" height="220" border="0" hspace="0" vspace="0" style="width: 293px; height: 220px;"/></center></p><p> 7，卷起，再按扁擀成牛耳，再卷起。</p><p> 8，这次让面卷，站着放，按扁。</p><p><center><img src="http://i3.meishichina.com/attachment/201412/29/14198386931038.jpg" title="7.JPG" width="293" height="220" border="0" hspace="0" vspace="0" style="width: 293px; height: 220px;"/></center><center><img src="http://i3.meishichina.com/attachment/201412/29/14198387115786.jpg" title="8.JPG" width="293" height="220" border="0" hspace="0" vspace="0" style="width: 293px; height: 220px;"/></center></p><p> 9，轻轻擀成包子皮儿状。</p><p> 10，加入豆沙馅。</p><p><center><img src="http://i3.meishichina.com/attachment/201412/29/1419838817900.jpg" title="9.JPG" width="293" height="220" border="0" hspace="0" vspace="0" style="width: 293px; height: 220px;"/></center><center><img src="http://i3.meishichina.com/attachment/201412/29/14198388364699.jpg" title="10.JPG" width="293" height="220" border="0" hspace="0" vspace="0" style="width: 293px; height: 220px;"/></center></p><p> 11，收口向下，按扁，擀成薄饼，薄厚根据自己喜好。</p><p> 12，鏊子预热刷油，放入饼坯。</p><p><center><img src="http://i3.meishichina.com/attachment/201412/29/14198388937830.jpg" title="11.JPG" width="293" height="220" border="0" hspace="0" vspace="0" style="width: 293px; height: 220px;"/></center><center><img src="http://i3.meishichina.com/attachment/201412/29/1419838909523.jpg" title="12.JPG" width="293" height="220" border="0" hspace="0" vspace="0" style="width: 293px; height: 220px;"/></center></p><p> 13，中大火烙，刷油翻面，来回翻2、3次，两面金黄色时出锅。</p><p> 14，又酥又甜的豆沙饼来喽。</p><p><center><img src="http://i3.meishichina.com/attachment/201412/29/14198390026684.jpg" title="13.JPG" width="293" height="220" border="0" hspace="0" vspace="0" style="width: 293px; height: 220px;"/></center><center><img src="http://i3.meishichina.com/attachment/201412/29/14198390203913.jpg" title="14.JPG" width="293" height="220" border="0" hspace="0" vspace="0" style="width: 293px; height: 220px;"/></center></p><p>超级啰嗦：</p><p> 1，两种面团尽量和的差不多软硬。</p><p> 2，这些照片拍了好久了，忘了当时各个份量。上述用量应该出3、4个酥饼。</p><p></p>
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