酥到掉渣的抹茶肉松蛋黄酥
之前用来做包子的绿豆沙馅还留着,刚好家里肉松不多了就把两者混合起来做了个肉松馅,比例真的不重要我两个都很喜欢,自己变尝边加肉松。这个馅真的很好吃超级推荐,就是肉松饼内馅的味道,甜中带点咸味。不过应该要自己做的绿豆馅才好吃因为油和糖都是自己加的吃着安心,外面买的感觉有股奇怪的油味。
想着不能光吃馅儿啊,还是勤快了点做了一波蛋黄酥,好吃到没朋友,出炉就吃了两个。
水油皮和油酥的做法网上有很多,我用的之前做芋头酥一样的方子(credit下厨房Eeeki小喵叶),觉得很好用起酥很香。
水油皮:软化黄油55g,面粉150g,糖15g,水57g
油酥:软化黄油75g,抹茶粉6g,低筋面粉114g
水油皮揉多一些到出膜比较好,然后静置松弛15分钟,油酥揉成团就可以啦。
各分成8份
然后用水油皮包住油酥,像包汤圆一样。
擀成牛舌状,卷起来静置十五分钟。
收口向上压扁再从一头向内卷起来(我图片的反了,应该是翻过来这一面朝下)
从中间切成两半,压扁擀一下,不要压太实了不好分层。
出来的酥皮就是这样啦!
蛋黄切半,加上肉松馅一共55g一份。用肉松包住蛋黄,再用酥皮包住内馅,像包汤圆一样。收口之后多余的酥皮可以揪掉一点点。
烤箱预热180°c烤20分钟就可以出炉啦!
多余的揪出来的剂子我多做了一个没有蛋黄的肉松酥。
看起来是不是就特别酥呢,黄油味一点也不输猪油做的酥皮,而且本人更喜欢黄油的香气,有淡淡的抹茶香味完全不会和内馅冲突。
内馅可以自由发挥,我觉得原方子的麻薯芋头也超好吃。
好啦今天的碎碎念就到这里,晚安😘😘
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