富強粉1000克(ke)、黃(huang)油(you)(白脫)600克(ke)、清(qing)水(shui)(shui)250克(ke)、鵪鶉蛋40個(ge)、雞蛋黃(huang)3個(ge)、蓮籽(zi)500克(ke)、白糖(tang)650克(ke)、大油(you)150克(ke)、花(hua)生油(you)75克(ke)、沸水(shui)(shui)1000克(ke)、堿水(shui)(shui)10克(ke)、食用紅色(se)素少許。
1、制皮:將富強粉500克(ke)在(zai)案上(shang)過羅開窩,加入清水、黃油(75克(ke))、白糖(tang)(50克(ke))。先將油水糖(tang)混合均勻(yun)后,摻入面粉擦(ca)勻(yun)、擦(ca)透,摔至(zhi)光滑,放一(yi)旁餳置10分鐘備用(yong)。
2、芯面:富(fu)強粉500克在案(an)上過(guo)篩(shai),加入黃油(you)525克,將油(you)畫混合均勻后(hou),用(yong)手(shou)擦(ca)勻擦(ca)透(tou)成面(mian)團(tuan),放一旁(pang)餳置(zhi)備用(yong)。
3、制餡:將(jiang)(jiang)蓮(lian)籽用(yong)(yong)(yong)(yong)堿水(shui)(shui)拌勻(yun),浸泡(pao)約20分鐘(zhong),加(jia)沸(fei)(fei)水(shui)(shui)浸泡(pao)1小(xiao)時(沸(fei)(fei)水(shui)(shui)基本被(bei)蓮(lian)籽全(quan)部吸收(shou))。將(jiang)(jiang)蓮(lian)籽倒籮筐內(竹制(zhi)的),用(yong)(yong)(yong)(yong)板刷刷或(huo)(huo)用(yong)(yong)(yong)(yong)手(shou)搓,將(jiang)(jiang)蓮(lian)籽外衣(yi)搓刷掉,用(yong)(yong)(yong)(yong)清水(shui)(shui)沖洗干凈,用(yong)(yong)(yong)(yong)牙簽(qian)捅出蓮(lian)籽心,用(yong)(yong)(yong)(yong)沸(fei)(fei)水(shui)(shui)浸泡(pao),然后用(yong)(yong)(yong)(yong)鍋(guo)蒸爛(lan)。用(yong)(yong)(yong)(yong)酥槌或(huo)(huo)搟面杖將(jiang)(jiang)蓮(lian)籽搟成茸。用(yong)(yong)(yong)(yong)銅鍋(guo)或(huo)(huo)不(bu)銹鋼鍋(guo),置于火(huo)(huo)上加(jia)入蓮(lian)茸、白糖(600克),用(yong)(yong)(yong)(yong)小(xiao)火(huo)(huo)炒(chao)制(zhi),邊(bian)炒(chao)邊(bian)用(yong)(yong)(yong)(yong)鏟子(zi)攪動,糖溶(rong)化(hua)后改用(yong)(yong)(yong)(yong)大(da)火(huo)(huo),待茸糖沸(fei)(fei)起(qi)后改用(yong)(yong)(yong)(yong)小(xiao)火(huo)(huo)至茸糖稠厚(hou),徐徐加(jia)入大(da)油和花(hua)生油,待油全(quan)部炒(chao)進去后即可(ke)出鍋(guo),晾涼即可(ke)使(shi)用(yong)(yong)(yong)(yong)。
4、將鵪鶉蛋(dan)煮熟(shu)或蒸熟(shu),去掉(diao)蛋(dan)殼、取用(yong)蛋(dan)黃切成兩瓣(ban)備用(yong)。
5、包酥:將餳(xing)好的皮(pi)(pi)面(mian)放在(zai)(zai)案上(shang)(shang)用手(shou)輕(qing)輕(qing)地摁(en)成(cheng)中間稍厚的片(pian),再將心面(mian)放在(zai)(zai)皮(pi)(pi)面(mian)的中央,用雙手(shou)將皮(pi)(pi)面(mian)托起(qi),攏包成(cheng)圓球,摁(en)扁(bian)搟成(cheng)長方形薄(bo)片(pian),用刀(dao)(dao)將片(pian)的兩(liang)端無酥處切下,放在(zai)(zai)片(pian)的中間,用刀(dao)(dao)從片(pian)的中間橫切面(mian)兩(liang)片(pian),從刀(dao)(dao)口處分(fen)卷成(cheng)上(shang)(shang)下兩(liang)卷稍餳(xing)備用。
6、成型:將(jiang)稍餳的卷于(yu)合口處摁(en)扁、揪劑(ji),再將(jiang)劑(ji)摁(en)扁成皮。
7、烤制:烤箱(xiang)165°預熱(re)10分(fen)(fen)鐘(zhong),烤25分(fen)(fen)鐘(zhong)出爐,圓(yuan)圓(yuan)胖胖的(de)貴妃餅就做(zuo)好了。
原(yuan)是驪(li)宮御廚專為唐(tang)玄宗(zong)的(de)(de)愛(ai)妃(fei)(fei)(fei)楊玉環制做的(de)(de),很受楊貴妃(fei)(fei)(fei)的(de)(de)喜(xi)愛(ai),后傳到民(min)間,人(ren)們稱其為“貴妃(fei)(fei)(fei)餅”。