美味铜锣烧的做法
发布时间:2022-06-01 04:18:22
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先准备内馅:无油红豆沙把红豆泡水两小时,用电锅蒸煮至熟透,再放入调理机中,可放入些许水分,帮助打成红豆泥
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打成泥后,倒入棉布的那种豆浆袋,把水份都挤出去
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红豆沙放在筛网上
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可用饭匙帮助过筛,把红豆慢慢筛过筛网
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会剩下少许筛不过去的外壳就不要了!
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160g的糖 100cc的水煮开
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把过筛好的红豆泥放入搅拌
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煮到浓绸,加入50g麦芽糖,继续煮
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煮到水分收乾,红豆沙没有流动状,红豆沙会有光泽亮度
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取出放凉,还没用到可以先盖上保鲜膜放在冰箱,也可分装冷冻!我们自己做的糖没有下太多,所以保鲜期冷藏2个礼拜内食用完毕为佳
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再来准备铜锣烧皮
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鸡蛋三颗,打发,有点粗泡就可以了,分次加入60g糖
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再加入蜂蜜30g,日式酱油10g稍微搅拌,再加入泡打粉水(泡打粉2g 10cc的水先拌匀),拌匀
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加入过筛的粉类(玉米粉 低筋面粉)
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稍微拌一下,看不到粉就可以,不要过度搅拌
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再加入奶油(奶油要加热成液态的),拌匀就可以放入冰箱1小时
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使用不沾锅,锅里抹上薄薄奶油,小火煎
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用汤匙取面糊,倒入锅中,饼皮可以移动就可以翻面,一面约煎50秒左右,火不要大,不然上色会过头
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外皮慢慢煎好~这个面糊约可煎出7X7cm,16片左右
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把红豆泥包入
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两面压好,就是美味的铜锣烧囉
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加上包装,送人或带出去食用也很方便喔
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上桌