Vol De Nuit 午夜飞行

Green tea red bean pastry 抹茶红豆酥

with one comment

用绿茶粉烤出来颜色黄黄的,不好看,下次还是要用抹茶粉。我特意多加几克抹茶粉,吃起来香香的,还带一点抹茶的苦,和红豆配的不得了。

抹茶红豆酥
材料
油皮:高粉 32g,低粉 75g,糖粉 27g,酥油 32g,水 45g
油酥:低粉 70g,抹茶粉10 g,酥油 38g
红豆沙适量

1. 把油皮材料混合均匀,揉至表面光滑.
2. 再把油酥材料混合均匀,揉到表面光滑,掰开来不会散落的程度.
3. 油皮与油酥各分成9份.
4. 油皮压扁然后包入油酥.
5. 收口朝上擀成椭圆形,杆的时候要轻点不要把油皮杆破.
6. 然后由下向上圈起,静置松驰10分钟.
7. 松弛好以后,把酥皮转90度角再次杆长并卷起.
8. 将卷好的酥皮从中间切半,切面朝下压扁,轻杆成圆形,中间厚,边缘薄.
9. 包入15g红豆沙,收口朝下.
10. 烤箱预热350,烤25分钟。

Written by Faye

November 30, 2007 at 7:54 am

Posted in Pâtisserie

One Response

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  1. 绿意~

    MAGGIE

    May 28, 2009 at 8:48 am


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