今年的月饼
一年一度的月饼节,今年我尝试了个新的月饼馅,其实也算是“旧网红”了——红豆沙咸蛋黄流心月饼🥮
具体过程我忘了拍图,大家可以看描述,自行脑补🙈
流心馅和饼皮是参考了Amanda的方子:
我对这两个部分都做了调整,选择就是“因地制宜”,尽量用家里有的东西来做。没有奶粉可以不用,没有蜂蜜可以用糖浆,只有evaporated milk可以加1.5倍糖自行调成炼乳【机智如我】😈
豆沙馅部分用的是亚米就有卖的现成红豆沙,各个部分的比例我也有做了调整:
饼皮25克➕红豆沙17克➕咸蛋黄8克
这样一比一包的皮和馅会更容易上手哦~
月饼表面涂上鸡蛋黄,烤箱10分钟,室温下2天回油,是不是很美腻?
微波炉加热15-20秒会有流心~
整体味道是偏甜的,主要是红豆沙太甜了,我后来又做了抹茶绿豆➕巧克力流心的月饼,就没有这么高的甜度了。不过使用现成的红豆沙会省很多的时间,做这个月饼很容易手忙脚乱😂
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