香脆梅菊酥Flowery Puff
- 2024-03-06
- Difficulty: Easy
- Prep Time15 mins
- Cook Time
- Type
- View329
Ingredients
材料(水皮)
Ingredients (Water dough)
材料(油皮)
Ingredients (Oil dough)
馅料
Filling
Directions
小贴士 : 炸时注意,油不可太热或太低温,控制好热度,梅菊酥开得才美丽。
将水皮及油皮分别搓至幼滑,用胶膜包好让面团休息15-20分钟。Knead water and oil dough seperately until smooth, wrap both dough with cling and let rise for 15-20 minutes.
将巳冷冻好的水皮杆成四方形,放上油皮包好(两种皮各别加上少许色素)。 Pin roll water dough into square shape, then place oil dough on top and wrap up (colored the dough).
把混合面团分成6份杆平,包入莲蓉,用刀片在表面中间划个十字架。Separate dough into 6 portions, and then flatten and wrap in lotus paste, cross cut the surface with sharp knife.
烧一锅油5分热,把梅菊酥炸3-5分钟,盛起隔油。Heat oil in wok and deep fry the puff for 3-5 minutes using medium heat oil, dish out and drain.
将少许调色糖,放入梅菊酥即可上桌。Add some colored sugar on top, done.
香脆梅菊酥Flowery Puff
Ingredients
材料(水皮)
Ingredients (Water dough)
材料(油皮)
Ingredients (Oil dough)
馅料
Filling
Follow The Directions
小贴士 : 炸时注意,油不可太热或太低温,控制好热度,梅菊酥开得才美丽。
将水皮及油皮分别搓至幼滑,用胶膜包好让面团休息15-20分钟。Knead water and oil dough seperately until smooth, wrap both dough with cling and let rise for 15-20 minutes.
将巳冷冻好的水皮杆成四方形,放上油皮包好(两种皮各别加上少许色素)。 Pin roll water dough into square shape, then place oil dough on top and wrap up (colored the dough).
把混合面团分成6份杆平,包入莲蓉,用刀片在表面中间划个十字架。Separate dough into 6 portions, and then flatten and wrap in lotus paste, cross cut the surface with sharp knife.
烧一锅油5分热,把梅菊酥炸3-5分钟,盛起隔油。Heat oil in wok and deep fry the puff for 3-5 minutes using medium heat oil, dish out and drain.
将少许调色糖,放入梅菊酥即可上桌。Add some colored sugar on top, done.