抹茶菊花酥,有顏值、有滋味! ![](https://bbs.wenxuecity.com/upload/album/b2/a6/bb/6fb1ebfe7159qRFYixUR.png)
視頻分享黃油起酥要領和小包酥技巧,比較兩種質地餡料做菊花酥的效果,小包酥的兩種開酥手法:斜卷和正卷。
水油麵團 Water-Oil Dough - 1 1/3杯(173克)中筋麵粉 - 1 1/3 CUP (173 G) ALL PURPOSE FLOUR - 4湯匙(64克)軟化黃油 - 4 TBSP (64 G) SOFTENED BUTTER - 2茶匙(4克)抹茶粉 - 2 TSP (4 G) MATCHA POWDER - 1茶匙糖 - 1 TSP SUGAR - 1/4茶匙鹽 - 1/4 TSP SALT - 90毫升水 - 90ML WATER 油酥 Oil Dough - 1杯(120克)低筋粉 - 1 cup (120g) Cake Flour - 4湯匙(64克)軟化黃油 - 4 tbsp (64 g) Softened Butter 餡料 Fillings - 160克紅豆餡 - 160 grams Red Bean Paste - 200克白蓮蓉餡 - 200 grams White Lotus Seed Paste 步驟: 1. 製作水油麵團和油酥 2. 準備餡料(兩種餡料對比,一種是濕度高較軟的紅豆餡,另一種是較幹較硬的白蓮蓉餡) 3. 小包酥(水油皮包油酥) ![](https://bbs.wenxuecity.com/upload/album/b2/a6/bb/6fb1ebfe78054hHeBQyp.jpg)
4. 開酥(正卷和斜卷法) 5. 包餡、塑形、烘培 ![](https://bbs.wenxuecity.com/upload/album/b2/a6/bb/6fb1ebfe7854EANIn3nh.jpg)
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