富強粉1000克(ke)(ke)、黃(huang)油(you)(白脫)600克(ke)(ke)、清(qing)水250克(ke)(ke)、鵪鶉蛋(dan)(dan)40個(ge)、雞蛋(dan)(dan)黃(huang)3個(ge)、蓮籽(zi)500克(ke)(ke)、白糖650克(ke)(ke)、大油(you)150克(ke)(ke)、花生油(you)75克(ke)(ke)、沸水1000克(ke)(ke)、堿水10克(ke)(ke)、食用紅色素少許。
1、制皮:將富強(qiang)粉500克在(zai)案上(shang)過羅開窩,加入清水(shui)、黃油(you)(75克)、白糖(50克)。先(xian)將油(you)水(shui)糖混(hun)合均(jun)勻后,摻入面粉擦勻、擦透,摔至光滑,放(fang)一旁餳置(zhi)10分鐘備用。
2、芯面:富強粉500克在案上過篩,加(jia)入黃油525克,將油畫(hua)混合均勻(yun)后,用手擦勻(yun)擦透成面(mian)團,放一旁餳置備用。
3、制餡:將(jiang)(jiang)蓮(lian)(lian)籽(zi)(zi)用(yong)(yong)(yong)堿水(shui)(shui)拌(ban)勻,浸(jin)泡(pao)約20分鐘,加沸水(shui)(shui)浸(jin)泡(pao)1小(xiao)(xiao)時(沸水(shui)(shui)基本(ben)被蓮(lian)(lian)籽(zi)(zi)全部吸收)。將(jiang)(jiang)蓮(lian)(lian)籽(zi)(zi)倒籮筐內(竹制(zhi)的),用(yong)(yong)(yong)板(ban)刷(shua)(shua)刷(shua)(shua)或(huo)用(yong)(yong)(yong)手搓,將(jiang)(jiang)蓮(lian)(lian)籽(zi)(zi)外衣搓刷(shua)(shua)掉,用(yong)(yong)(yong)清(qing)水(shui)(shui)沖洗干凈(jing),用(yong)(yong)(yong)牙簽捅出蓮(lian)(lian)籽(zi)(zi)心,用(yong)(yong)(yong)沸水(shui)(shui)浸(jin)泡(pao),然后用(yong)(yong)(yong)鍋(guo)蒸爛。用(yong)(yong)(yong)酥槌或(huo)搟(xian)面杖將(jiang)(jiang)蓮(lian)(lian)籽(zi)(zi)搟(xian)成茸(rong)。用(yong)(yong)(yong)銅(tong)鍋(guo)或(huo)不銹鋼鍋(guo),置于火(huo)(huo)上加入蓮(lian)(lian)茸(rong)、白糖(600克),用(yong)(yong)(yong)小(xiao)(xiao)火(huo)(huo)炒制(zhi),邊(bian)炒邊(bian)用(yong)(yong)(yong)鏟子攪動,糖溶(rong)化后改(gai)用(yong)(yong)(yong)大火(huo)(huo),待(dai)茸(rong)糖沸起后改(gai)用(yong)(yong)(yong)小(xiao)(xiao)火(huo)(huo)至茸(rong)糖稠厚,徐徐加入大油和花生(sheng)油,待(dai)油全部炒進去(qu)后即可(ke)出鍋(guo),晾(liang)涼即可(ke)使用(yong)(yong)(yong)。
4、將鵪鶉蛋(dan)(dan)煮(zhu)熟(shu)或蒸熟(shu),去(qu)掉蛋(dan)(dan)殼(ke)、取用蛋(dan)(dan)黃切(qie)成兩(liang)瓣備用。
5、包酥:將(jiang)餳好的(de)(de)(de)皮面放(fang)(fang)在(zai)案上用手(shou)輕輕地摁成(cheng)中間稍(shao)厚的(de)(de)(de)片(pian)(pian),再將(jiang)心面放(fang)(fang)在(zai)皮面的(de)(de)(de)中央,用雙手(shou)將(jiang)皮面托(tuo)起(qi),攏包成(cheng)圓球(qiu),摁扁(bian)搟成(cheng)長(chang)方形薄(bo)片(pian)(pian),用刀(dao)(dao)將(jiang)片(pian)(pian)的(de)(de)(de)兩端無(wu)酥處切(qie)下,放(fang)(fang)在(zai)片(pian)(pian)的(de)(de)(de)中間,用刀(dao)(dao)從片(pian)(pian)的(de)(de)(de)中間橫切(qie)面兩片(pian)(pian),從刀(dao)(dao)口處分卷(juan)成(cheng)上下兩卷(juan)稍(shao)餳備用。
6、成型:將稍餳(xing)的(de)卷于合口處摁扁、揪劑(ji),再將劑(ji)摁扁成皮。
7、烤制:烤箱(xiang)165°預熱10分鐘(zhong),烤25分鐘(zhong)出(chu)爐,圓(yuan)圓(yuan)胖(pang)胖(pang)的貴妃餅就(jiu)做好了。
原是驪(li)宮御廚專為(wei)唐(tang)玄(xuan)宗(zong)的(de)愛妃楊玉環制(zhi)做的(de),很受楊貴妃的(de)喜愛,后(hou)傳到(dao)民間,人們稱其為(wei)“貴妃餅”。