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酥皮奶皇月餅 (Custard Mooncake)
成份:
奶皇餡
鹹蛋黃(4隻) 約60g
鹹牛油 15g
砂糖 10g
椰奶 80g
煉奶 80g
淡奶 25g
蛋黃(1隻) 約18g
雲呢拿香油 2滴
吉士粉(煮用) 22g
脫脂奶粉 18g
芝士粉 1茶匙
酥皮
淡牛油(溶) 65g
糖漿 15g
糖霜 18g
全蛋 20g
鹽 1/12茶匙
牛油味香油 2滴
低筋粉 95g
脫脂奶粉 18g
吉士粉 22g
蛋漿
蛋黃(1隻) 約18g
全蛋 8g
黑水 少許
步驟:
1. (奶皇餡) 鹹蛋黃放微波爐叮30秒至全熟, 待涼後壓成茸, 鹹牛油放入易潔鑊與鹹蛋黃茸炒香、備用
2. 砂糖、椰奶、煉奶、淡奶、蛋黃、芝士粉及雲呢拿香油拌勻
3. 加入吉士粉、脫脂奶粉及鹹蛋黃茸拌勻
4. 用大火蒸約12分鐘至熟, 待涼後用保鮮紙包起, 放雪櫃備用
5. (酥皮) 淡牛油、糖漿、糖霜、全蛋、鹽、牛油味香油拌勻, 加入低筋粉、脫脂奶粉及吉士粉拌勻, 用保鮮紙包起, 放雪櫃備用
6. (蛋漿) 蛋黃、全蛋及黑水拌勻即可
7. (造型) 奶皇餡分割為每份25g, 酥皮為20g, 將酥皮壓薄, 將奶皇包好, 放入月餅模內壓出花紋
奶皇餡：分割後搓圓
酥皮：分割後搓圓壓薄
酥皮包著奶皇餡, 酥皮要中間厚少少, 側邊薄少少, 包到見唔到奶皇餡
包好後要搓長少少, 直徑要細過月餅模, 比較方便入模
左手壓著模, 右手用力向下壓, 壓好後可放上焗盆上
8. (烘焗) 焗爐以150度預熱, 月餅以200度入爐, 放中層, 焗至表面輕微上色, 掃上兩層蛋漿, 轉用175度及只用面火, 焗至金黃色即可
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