=====視頻分析=====
這段視頻展示了如何製作傳統的雲南雲腿酥。以下是視頻中的主要步驟和細節：
1. **準備食材**：
- 將花生炒香並搗碎。
- 準備好宣威火腿並切碎。
- 使用芝麻、炒熟的麵粉等作為餡料的一部分。
2. **製作餡料**：
- 將花生、芝麻、火腿和炒熟的麵粉混合在一起。
- 添加糖漿或蜂蜜，以及豬油或玉米油，攪拌均勻成餡。
3. **製作外皮**：
- 製作麵團，添加水直到形成柔軟的麵團。
- 麵團靜置一段時間以便鬆弛。
4. **包製雲腿酥**：
- 麵團分成小塊，擀平後包入餡料。
- 將包好的酥餅形狀整理好。
5. **烘烤與裝飾**：
- 酥餅表麵印上裝飾圖案。
- 放入烤箱中烘烤至酥脆。
6. **完成和欣賞**：
- 雲腿酥烤好後切開，展示其層次分明、內餡豐富的特點。
- 視頻最後祝賀觀眾中秋快樂。
整體來說，視頻詳細演示了雲腿酥的製作過程，注重細節，各個步驟清晰易懂，即使是沒有雲南火腿也可以用意大利火腿代替。。
=====音頻信息=====
大家好,我是小麥,今天來做鹹甜膠汁酥香濃鬱的雲吞酥 先來準備餡料,需要280克的意大利火腿上鍋蒸熟 意大利火腿和雲南火腿在風味上有些相似 炒熟75克麵粉 搗碎約50克炒香的花生 再加入20克炒香的芝麻,也可以用其他堅果代替 除火腿以外,所有的餡料材料都已準備齊 蒸熟的火腿切成細小的顆粒 接下來來拌餡料 拌入炒香的芝麻花生一共70克 炒熟的麵粉75克 白糖35克 糖漿或者是蜂蜜70克 融化的豬油或者是玉米油70克 把所有的食材拌均勻 嚐一口,各種香混合在一起,有層次,又渾然一體,味道好極了 把餡料分成16份,每份約28克 團成球狀放入冰箱冷藏備用 蒸熟5個鹹鴨蛋黃,晾涼後搗碎 加入鹹鴨蛋黃給餡料增加風味 現在來製作麵團,先從水油麵團開始 需要普通麵粉180克,糖粉20克 融化的豬油35克,水約80克 可以分次加入,根據麵粉的吃水性,添加水,麵團要比較柔軟 麵團揉至光滑後,讓麵團休息半個小時 接下來製作幹油酥麵團,需要低筋麵粉120克 融化的豬油60克 可以用玉米油代替豬油,不過豬油的起酥效果最好 休息好的水油麵團延展性比較好 封揉成條,均勻地切成16等份 每一份麵團整理成球形 麵團按順序放,每做下一步都從第一塊麵團做起 油酥麵團也均勻地分成16份,團成球狀 取第一塊麵團進行下一步,這樣每塊麵團都有時間鬆弛 把水油麵團稍稍擀開,包入一塊油酥 用虎口收口,避免包入空氣 這種包酥的方式叫小包酥,很容易操作,特別適合新手 然後進行第一次擀卷 麵團收口處朝上放,壓扁,擀成流舌狀 從中間往兩頭擀,不要擀破酥 從一頭卷起來 麵團按順序放,收口處朝下,每做下一步從第一塊麵團開始 現在進行第二次擀卷,收口處朝上放,擀成長條形 擀到約30厘米長,從一頭卷起來 這一步做完後,讓所有麵團都休息鬆弛至少15分鍾,再進行下一步 拿一塊麵團中間壓一下,把兩頭往中間折,團成球狀 擀成一張小餅,大約能包住餡料的80-90% 舀一勺鹹鴨蛋黃,再放入餡料,用虎口收口 底部收緊實,以免烤的時候開裂 所有的深焙都做好,現在來蓋上洗淨的紅印章 送入已經預熱好的烤箱上下火,320華氏度,烤25分鍾 鋪爐,晾涼就可以享用 來,嚐一塊,入口舒鬆 雲腿獨特的鹹香和酥皮完美融合 口感豐富,特別美味 希望你能喜歡,祝朋友們中秋快樂! 我們下次再見!
Hello everyone, I'm Xiaomai. Today, I'm making savory and sweet, sticky, crispy, and fragrant Wonton Puffs. First, let's prepare the filling. We need 280 grams of Italian ham, steamed until cooked. Italian ham and Yunnan ham have somewhat similar flavors. Then, toast 75 grams of flour until fragrant. Crush about 50 grams of toasted peanuts. Add 20 grams of toasted sesame seeds—you can also use other nuts as a substitute. All the filling ingredients, except the ham, are now ready. Finely chop the steamed ham into small pieces. Next, mix the filling. Add 70 grams of toasted sesame seeds and peanuts, 75 grams of toasted flour, 35 grams of white sugar, 70 grams of syrup or honey, and 70 grams of melted lard or corn oil. Mix all the ingredients thoroughly. Take a taste—the various flavors blend together in layers, yet harmoniously, and it tastes absolutely amazing. Divide the filling into 16 portions, each about 28 grams. Shape them into balls and refrigerate for later use. Steam 5 salted duck egg yolks, let them cool, and then mash them. Adding salted duck egg yolks enhances the flavor of the filling.
Now, let's make the dough, starting with the water-oil dough. You'll need 180 grams of all-purpose flour, 20 grams of powdered sugar, 35 grams of melted lard, and about 80 grams of water. Add the water gradually, adjusting based on the flour's absorption—the dough should be quite soft. Knead the dough until smooth, then let it rest for half an hour. Next, make the oil pastry dough. You'll need 120 grams of low-gluten flour and 60 grams of melted lard. Corn oil can be used as a substitute for lard, but lard gives the best flaky texture.
The rested water-oil dough will have good elasticity. Roll it into a strip and cut it evenly into 16 pieces. Shape each piece into a ball. Keep the dough pieces in order, and always start with the first piece for the next step. Divide the oil pastry dough evenly into 16 portions and shape them into balls as well. Take the first piece of dough for the next step, allowing each piece time to relax.
Lightly flatten the water-oil dough, wrap a piece of oil pastry inside, and seal it with your thumb and index finger to avoid trapping air. This method of wrapping is called "small wrap pastry," which is easy to handle and especially suitable for beginners. Then, perform the first rolling. Place the sealed side up, flatten it, and roll it into a tongue shape. Roll from the center toward both ends, being careful not to break the layers. Roll it up from one end. Keep the dough pieces in order with the sealed side down, and always start with the first piece for the next step.
Now, perform the second rolling. Place the sealed side up and roll it into a long strip, about 30 cm long. Roll it up from one end. After this step, let all the dough pieces rest for at least 15 minutes before proceeding. Take a piece of dough, press the middle, fold both ends toward the center, and shape it into a ball. Roll it into a small disc, large enough to cover about 80-90% of the filling. Add a spoonful of salted duck egg yolk and the filling, then seal it with your thumb and index finger. Make sure the bottom is tightly sealed to prevent cracking during baking.
Once all the pastries are shaped, stamp them with a clean red seal. Place them in a preheated oven at 320°F and bake for 25 minutes. Once done, let them cool, and they're ready to enjoy. Here, try one—it melts in your mouth. The unique savory flavor of the ham blends perfectly with the flaky pastry. The texture is rich and incredibly delicious. I hope you enjoy it, and wish everyone a happy Mid-Autumn Festival! See you next time!
