芒果视频下载

基本介紹

馬蹄酥，雅(ya)名(ming)“香餅”，是福(fu)建同安，江蘇常州 山西繁峙等地的著(zhu)名(ming)傳統小吃。

馬蹄酥是由(you)面粉(fen)揉合各種材(cai)料(liao)烘烤(kao)而(er)成(cheng)的(de)酥餅，原為唐代的(de)宮廷食品，后流傳(chuan)入民間，隨著歲月流轉，各個地方的(de)馬蹄酥也(ye)演變出不同的(de)餡(xian)料(liao)，形(xing)狀(zhuang)和名稱。

菜品特色

色(se)呈金黃，酥軟微脆，香甜盈口(kou)，油(you)而不膩。

制作方法

上白面粉(fen)4.8公斤(jin)，綿白糖2.05公斤(jin)，酵種(zhong)25克，飴糖75克，食堿10克，豆油(you)1.95公斤(jin)。

1.將面(mian)粉(1.8公(gong)(gong)(gong)(gong)(gong)斤(jin))放入面(mian)缸，酵種撕碎后放入，把(ba)綿白(bai)糖(350克(ke))、豆油(350克(ke))分放在面(mian)粉的兩邊，倒入開(kai)水500克(ke)，拌和(he)揉成油糖面(mian)團。再將食(shi)堿(jian)(5克(ke))用25克(ke)熱(re)(re)水溶化(hua)后倒入，反復用勁揉勻(yun)，劃開(kai)透氣，五六分鐘(zhong)后，仍揉合到一起，制得(de)糖油面(mian)約3公(gong)(gong)(gong)(gong)(gong)斤(jin)。將食(shi)堿(jian)(5克(ke))用25克(ke)熱(re)(re)水溶化(hua)后倒入面(mian)缸，再放入面(mian)粉(3公(gong)(gong)(gong)(gong)(gong)斤(jin))，綿白(bai)糖(1.6公(gong)(gong)(gong)(gong)(gong)斤(jin))、豆油(1.5公(gong)(gong)(gong)(gong)(gong)斤(jin))拌和(he)，搓勻(yun)即(ji)成糖油酥6.2公(gong)(gong)(gong)(gong)(gong)斤(jin)。

2.將糖油面(mian)(mian)搓成條長，摘成劑子200只(每只重15克)，撳(qin)扁成邊薄中(zhong)厚的(de)圓(yuan)形皮子，每只包入(ru)糖油酥(31克)，收(shou)口捏攏，撳(qin)扁后(hou)(hou)用(yong)搟棰搟成直徑約6.7厘米的(de)酥坯(pi)，然后(hou)(hou)在酥坯(pi)正面(mian)(mian)刻上馬蹄印，將飴糖用(yong)熱(re)水(shui)(shui)(shui)75克稀釋后(hou)(hou)，涂刷在酥坯(pi)面(mian)(mian)上。待(dai)桶爐燒熱(re)，將酥坯(pi)底面(mian)(mian)抹(mo)少許清水(shui)(shui)(shui)貼入(ru)爐中(zhong)(每爐可貼100只)，爐口上蓋(gai)一水(shui)(shui)(shui)缽(bo)，用(yong)微火烘烤。4分(fen)(fen)鐘(zhong)后(hou)(hou)，端(duan)去水(shui)(shui)(shui)缽(bo)，將綿(mian)白糖(50克)撒入(ru)火中(zhong)，覆蓋(gai)水(shui)(shui)(shui)缽(bo)(不使漏氣(qi))，同時用(yong)濕布塞住桶爐風口，燜(men)約3分(fen)(fen)鐘(zhong)，待(dai)爐內糖煙消(xiao)散(san)、熱(re)氣(qi)冒出(chu)時，端(duan)去水(shui)(shui)(shui)缽(bo)，出(chu)爐即成。