释怀 2009-9-14 19:47
迷人的香芋酥
[img]http://bbs.512ms.com/attachments/day_090914/20090914_051f02cd3f53b5ffdcbbS989Xm3iqahU.jpg[/img]
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[img]http://bbs.512ms.com/attachments/day_090914/20090914_f9b6702b8d0cb58a7a08pZCg8dzgzPZu.jpg[/img]
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趁着中秋时节做月饼的热情,这款香芋酥也可算作苏式月饼的一种啦,一个个迷人o~Y0qC9vx t&n
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可口的小酥包裹着浓郁的香芋馅料,真可谓是色、香、味俱全,不失为一款送礼的佳品。
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油皮:高粉32克,低粉75克,糖粉27克,黄油32克,水45克(慢慢加)mNz*f?y6| iof
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油酥:低粉75克,黄油37克,香芋精油少许(香芋粉也可)
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馅料:香芋粉100克,牛奶50克
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[img]http://bbs.512ms.com/attachments/day_090914/20090914_75abd3e091b8f9ee58851RR9s369SnxS.jpg.thumb.jpg[/img]
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[img]http://bbs.512ms.com/attachments/day_090914/20090914_74c19936728f8add5adbuAPPpcevDlVJ.jpg.thumb.jpg[/img]
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[img]http://bbs.512ms.com/attachments/day_090914/20090914_182a6f0ae3cf9f5fcc92wzRYJRFcfFol.jpg.thumb.jpg[/img]
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做法:
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1、将油皮材料混合均匀,揉成表面光滑细致的面团j W
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2、油酥材料混合均匀,揉到表面光滑不粘手,掰开来不会散落的程度/VR_&r&yG
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3、将油皮和油酥分别揉成长条,并分别切成8个重量较为一致的小剂子(油皮8个,油酥8个)P%D
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