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芝士奶黄酥
Difficulty Level
芝士奶黄酥
Products Storage Conditions 0°C- 4°C
Products Display Conditions 0°C- 4°C
可制作10份
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Recipe Products
Recipe Details
Recipe Steps
水油皮
342g/份
Ingredients
T55中筋小麦粉
182g
纯净水
70g
白砂糖
24g
猪油
66g
Making Process
01
将所有材料混合面缸搅拌至略微上筋即可
油芯
242g/份
Ingredients
T55中筋小麦粉
160
猪油
80
Making Process
01
将面粉猪油混合搅拌均匀至无干粉状态，备用即可
芝士奶黄馅
420g/份
Ingredients
Making Process
01
将粉类材料过筛，其余材料隔水融化
02
倒入过筛的粉类材料转电磁炉中小火煮至粘稠即可
Assembly Steps
Ingredients
水油皮
342g
油芯
242g
芝士奶黄馅
420g
Making Process
01
水油皮面团打好分割28克备用
02
油芯搅拌好分割至16克备用
03
奶黄陷冷却分割35克备用
04
将油皮包入油芯，松弛后擀开，再次松弛后擀成长条约50CM卷起备用
05
将擀了两次的油皮一切为二，然后切口向下擀开，包入芝士奶黄馅，将切面朝上
06
依次放入烤盘，风炉170度18分钟底部略微上色即可
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