【炸鸡厨房】迟到了一个月的蛋黄肉松&红豆肉松青团

哈哈哈终于考完试放假了最近都没怎么来发吃的，放假第一天做了一波青团。

之前那次做蛋黄肉松青团还是去年了，用自制的肉松做的，虽然健康但还是没有外面买的香😂😂😂

这次用了味全的肉松做的，这个肉松超好吃我一般都空口吃能吃好多😍

青团皮的材料是糯米粉200g，青汁泡的水170g，白砂糖20g，植物油10g，澄粉60g，沸水100g。能做大概17个左右的青团。

内馅的材料我没称，就是蛋黄碾碎肉松还有蛋黄酱。去网上找了一下方子是180g肉松，120g蛋黄酱配12颗蛋黄。我觉得可以适量减少蛋黄，因为如果蛋黄酱不是有点甜的那种，蛋黄多可能会偏咸。

咸蛋黄如果是生的需要蒸熟碾碎，加上肉松和蛋黄酱，搅拌均匀就可以了。蛋黄酱我感觉加一半就够了，加多了会有点腻。但千万别不加，不然会很干不香，也不好成团。

下面做青团的皮，澄粉加入100g沸水快速搅拌做成烫面，烫熟了口感会很Q。

剩下的糖，植物油，糯米粉放入 碗中，加入青汁揉成面团。

把两个面团混合，一定要揉均匀噢

这个面团揉出来是这种不粘手好塑型的面团，很像橡皮泥捏着好舒服哈哈哈

如果先做面团再做馅料要用保鲜膜包住，不然很容易干的。

面团分成30g一个，内馅25g一个的团。像包汤圆一样包住搓成团就好啦😂😂

红豆沙我用的日式红豆馅，平时煮个红豆年糕汤或者做麻薯都太好吃了，但做馅搓成团稍微有点稀。我会用小锅熬一下熬干一点，包上肉松这样既增加了味道也容易成型，不会太软

包好青团之后之后开水上锅，蒸十分钟就好啦。稍微放凉一点就可以吃啦😚😚😚

刚蒸出来的时候可能有点水汽表面有点糙，但凉了表皮就会变得很光滑。加了澄粉口感不会太软也看起来比较透明。(事实上并看不出来哈哈哈)

这个是红豆肉松馅的，我自己瞎搭配的哈哈哈哈。意外的很好吃，红豆馅很甜带着红豆颗粒，肉松可以中和红豆沙的甜味。

这个是标准网红，好吃的不行，我爱肉松我爱蛋黄我爱麻油柰子💋💋💋

虽然已经不是清明节了但美食不分时段，吃货无所不能😏😏

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