我喜歡享受美食,其實也追求簡約(說白了就是懶)。食之味知其然卻是不太心甘情願被麻煩所困。
某日不知從哪兒閱得一文,東坡先生的一首《豬肉頌》將“人間有味是清歡“的那份超然淋漓盡致地展現在忘我的美食境界中, 著實讓我欽佩不已,仰望再仰望。隻要有心,人人都是食神!
話雖這麽說,但給做蓮蓉酥找借口還是鼓足了一番勇氣的。
1. 純手工打造的蓮蓉酥
![](https://lh3.googleusercontent.com/EtR5HDnun14CdZuMUPcPHWAmC0bBZxfPi0rW_Lih1REH_yMs1_ppEqJ-AYVSzJcFrkuyAZOxInpZedzmlXIrY1byH0200EEKkkb1j2H4PMo7DD2BS_9p-Os_6vJQQZZMPOaJ9GtG3KcjYhSH1-qsBIph1g4zgXgQo055y0D6NFp9f5HRRNIm16uNlX9IX1rHC0M9O26qLGj62djS21CLldbbMLqwC8-pHtm7_ifAQ30wyLz3np1yaMTmtlTNPRHRD3QY49vB1-rYwYSZU1LMz3BasHCezUrQMYe3OzYaMUEZX8c2N5dih8x5htep-DZAsiqHFovYY7fjDh3OtZ-sP9367o2rOLD3EpbwmFDdyFb4rZAMpSFOYvS7jCChg22d8Fyan-rqcujwV56rb6kJcwKTFEXkmnVRCmLc-ZjSE6NdPngQdAJUFEhGUpmGsWYmT0TF-uBFtPtOb73X9cFE3F52oc7n8I0QuQOLpnoFR9CJhqMU9tnCbY2XOht-HhkJZ4Az5JeXSq_Wp51nQyaJ0SNhzBbNLzayR1Uhv6Z95Y6zY7vQ_eVGGLJKXf-crvBOpAMWRT_dJfr0Bnaw0pqL-BETO0STt0oPRHgpxHcV2a8R4B_Oyxbaaw=w1031-h685-no)
老實交待,為什麽是蓮蓉而不是其它?家裏還有一袋一公斤真空包裝的上好蓮子,是朋友國內農場的有機食品,千裏迢迢背來孝敬俺的。一直沒機會消滅它們,思來想去,還是做蓮蓉酥吧。
其次,酥皮點心是老爸老媽的拿手活兒。十幾年前他們跟一位台灣師傅學會了“綠豆凸(念peng)”, 用水皮、油皮做成酥皮,裏麵的餡是煮熟的去皮綠豆和紅蔥酥炒肉末。兩人操作熟練,配合默契,不一會兒功夫,4、50個小點心就完工了。用在party上特別受歡迎。我一直都是旁觀者旁吃者, 在兩位高手麵前深感技不如人,沒機會也沒意思插過手。
記得有次跟老爸老媽他們還做了幾個老婆餅的餡兒,混合堅果裏麵加了炒熟的麵粉和麥芽糖。有圖為證:
2. 綠豆凸
![](https://lh3.googleusercontent.com/uGroGmFvSYw6WD_ABz2iDYh1l8uo1ifVQ4pWfyfLglQ2Nbw21x0aiGwVKuyZDyYJilC7UXy4t15c31gkGh9MYZGDrWJNpZF8CCmNodvNuIpC8mSW3QwPE9lT6Q46mBDfM8TV0z38TXBuEwAX2axRGyfGzompCi_XID6g4RsQb_Fe9W4Ur7hBl67GizlAlZZ_Wow-ROrJ49wHGpN-nl911R46Q_eYe2uqcWnA248GoLry-6evnczsIG4epZCe-rJ15wtv66BUdgD4N-hijjcXoAKeh4hLErtS5AaX9EWwLgzauOnMxzQzUx4SbjQmYJ0v6V29ylCjGGGOkkFW63bvdMixSL9c3PR90s0pZbyXusQdq89HkpmfRW2jAgI4Q-5zaNuGQDD4CPS3Do4fMsYdoOqwSXVFORuOjUPVa2BQiHz-YBX6vPYbt6eEq66P6urTHG18dl1avb2KJI7D8YsLJmpsfo3-MDVsurNE8hU-83dud65DwBXPXzBeerGM7rE5LVNZ5XlNwnMRgkJgbTycJsT4LGts-G4AAIkWc4Nat2ZyocFIY7IyrAp0rU23qa66idDFSkfQYwe_WYYU43MLP6XiH6lYyGcuzg-hBmz-yPlEurOiYZn5=w1031-h686-no)
3. 不太正宗的老婆餅 ~~
![](https://lh3.googleusercontent.com/xV5egHkihfz58834BJ_NS6Vzn_Pnn5FuFSTM-_7y6QbfJDHbg8nnZpLfkCQEbJfwhiABUVSVjHRTlHX4eSvI6ZGCIxZJw6oiM_C2E_N0uLKw2tdFk_Gcm-NA1laCfUBMoRZVQ5LvcXzyhz7ePGDuiiRdpRlsjS_aP7PSAYYSBBPwkRFWlOgeurIt5yyUpbpTaMf52yA1cIvtdIO3Z0d9c86q3YueKS8WSzZzfLqw8W9exC8Gg5ggjEOUiX2vdn29367ASAHYbN3auaL-1_7DHA0P0qNxeyYEpan-096kN2bIpuvweqqiHcn6jeVq7dxQVtUq0RdJuLr7Mp2a30ewt-akpt2Qg8vZvGacAaBzU6csAa-ASOIz-GmRhUfmWAWMIxBIAkTQZXrNyreEXNi6aLGrSB6QmcnFBXyLa5qkr6bAodtPBPujgrSGuwvtokaF7_ousCyOSAJaEUt0UDgZu2DK80LooNUUeWzVtQBv9QykG05ZAUQAQzq1YCHzeG2M53SrjBrcwc29rEA79ogaT2omugvD9FjSuV4l3_4jk7INtts_ktqsbF8v5DCXBnnSe0BRMSKuhWCNNQhKEBE9alH1A567U4cQo3ksyAam4hHVyHRpm01h=w1031-h686-no)
哆嗦一下,卷起袖子幹起來。
網上搜了一下,君之的方子操作性強,口碑好,咱就拿來主義一把。盡量嚴格按照君之的配料比例,不敢馬虎。君之的方子:
http://blog.sina.com.cn/s/blog_4a5089ff01008na8.html
先從蓮蓉開始吧,純手工製作噢。
蓮蓉配料:
蓮子200克(大概兩杯不到一點),砂糖100克(1/2 cup),植物油90ML(1/2 cup)。
蓮蓉做法:
煮蓮子,事先不用浸泡,直接來煮就是,我沒去蓮芯(據說蓮芯去火,我還專門從國內的藥房買盒裝的蓮芯帶回來食用),加兩杯水,大概水淹過2寸的樣子,先大火,水開後轉小火半個小時蓮子就粉了。涼透後倒入食品加工器,加少許水(大概1/4杯左右)打成糊糊狀。
炒蓮蓉餡,將打成糊的蓮蓉倒入鍋內,中火,倒入糖,邊攪邊倒油,油分三次倒入,炒到蓮蓉稠密起來,大概20-30分鍾吧。因為沒去蓮子芯,糖可以比君子的稍多一點。
4. 蓮子是如何化成泥的 - 製作流程圖:
![](https://lh3.googleusercontent.com/wsRx3jeVT0R0XtaI9uNgLj8EG8sDAlB1ocHhyfKcsbUJmVDrlrDSC8ybKkEDdwSY-Yost3A23wuG1IWj1BjMBYs_uayewPRiDRzS2fXT1Na5xGWll0-nICCIPbrlrlUyW0H2Wff-P2FdeJ1z_G8U-uRIzmnWqUKCOzOYGQQcVsZ7EOtCM_OR2kRWxFZ3bC8AHAG71qQ23ZDZi8_95jxsEUFKfWfJPdlkTyTP6Cm8CnUUIMJC2x5Kj-IcsBAHdxQVvayqCOBQKxdj5Pt_b-mm0tUKQ1xWKnRUS6Hx6lxfd5XFF6Njgnhxf3VfwCA_52NgO9pomhzfgere3X5utIoqaTbHaWsNAimuFHRC3NXIshjvoyrFge8pAExSN38-GE6d35r_dBbfLGQlS2ekbN8lBZKavzzHiItPSccMcbMr3TsWsmJzizH1y00noHIrbwh-2Pa16FEcYhgbmUufK6nw5tM5cYDlpJ9XwTKU8PLxLSmH8TSLcOU3AOqijB2ZRDeUjd_bUwb8QR964xNxVafTnsASYGQ2x0enq1l3nsO-Ckfi3MFL-uBNtU4F8YTODWixerhImAugjzrIQFf05huSBcOJSifOO0qb834GtnMBy5RLgMsi_oxjhg=w1031-h462-no)
5. 打好的蓮蓉餡有點象中東人的 Hummus ( 鷹嘴豆糊糊), 下次不妨試試做這個。
![](https://lh3.googleusercontent.com/ZWEYwmPd4agUheEis_f-paYsM8ad3Hx_pcg99yjfA4siFGh9o1yP1DY9R7_izw-W70DUQ9axIOA4raw2jOKa33REMxFvhEowEtEtv9Lrw6AbhfPnfAaxeCRMcXXI0XOODyQvkYBCjUTn7vbiJBbHuGMj6neDyy0hTaIBuiRLCZpz9HlzuDJECEgxfTyLCFu2JcR3orzVfxirdq82Y1pNv7jwXXUiZpX-Cq1z2zQZ7hcix2twin3juQwpi06PSm9OVQ3Gh5Muh4pBvFneMmuNdkd9eLnf4zrP2Ugim-CWw7sSNnv8Gn1MnVg9e8VaRUOnlum2Bt9QroE-SYGQWIddBHyyrX22DNyEph8vK_ioIn9Wsugu5zbmFfeYKZM0OvkhtSA7vDK8fzGGwbmxPkNnIFXk0V3wlYUHoblcrLiYSeilmOuZhp5Ye9-oQtSFPBaoM9fRr14BUT57LmRJDSUMKIgpNloNlgYQUI9Kk9L-IJ__EYXI0oTuhAcPObZrYzL8Tut8zxr28zLKYynUh9F6WSya15qRTHELDzGBH1vpIfrtDMR59xSW8I_AOcefmvmcw47G2nB4NF8fPxR589M-WkAcpgbuOhUZwHmMWn8Xw-9rvjeoT1JwDw=w1031-h685-no)
水油皮配料(16個的量):
中筋麵粉150克(1 杯),黃油約60克(精準一點地說:1/4 cup 相當於56.7克,一包4小條裝的裏的1/2小條。普通色拉油也可以, 我爹媽就是用的色拉油),水40克,糖40克。
油酥配料(16個的量):
低筋麵粉90克 ,色拉油45毫升(ML)。
第一次我用的中筋麵粉,加國的麵粉筋度就是高。後來我用10克的澱粉混入170克(雙份的量)的中筋麵粉中,感覺酥皮更有層次些。
6. 水油皮的配料: 依次是麵粉、水、糖、融化的黃油。
![](https://lh3.googleusercontent.com/z6NYP6d2mhn_VWqUqws7NhAfVzIOY5-eCkp0l-Ad8vq02qD5kJ0gB7Pj0RAdoRo630hjZyiwsBoCgF5AqOlaj9inJzWVUay9_OYGwpf4nRVAAoBhk04COdkroboOpXQT7r0BrjBQNOZPzY8yxAa3oiTLmXJjBbdP2QMoNhb5plotPLLbxGLyNT87PPGxmAnrkGNp3zyZjN6Koj9DWwoqcHtQnQAWKYQ8ZSGzh46wZM3sX6yEsVSP3pGg18FhKI347doKzbtJjv8ADfGIhhADRHRF8Bxxb0eQJGe5HdexgrgVuDRTLh2qDODoGcyilblpmYCtt1fSuO3n-ohaCAW8Ne-fbITOIUImhsQ4t3tC4vMieOIx7Oh8usSiAGWjwi2Qvu1PD61YpTx7z9yxSkLsT5E4xKfDPS2ahhHAQ0NgtxxrYkU_QjqVLFUwT6cRP9ihCcsBdNGrb2mOC-guJRuvS-4ZeChRFoMWo5AyQuA7Y3oko-wBhc7yT3x8_Zt3vZ3w9pNMZJmcus1jIWssn1w61pdXIdEDcy8b698NkprF76nC4OPIVplxNz3pzoIyYk_MRdAaiUIVPyAr33Ov-VmdaiRlTaYPfvkFRD9SzxCMjyljJGIvknp5XA=w1031-h685-no)
蓮蓉酥的做法(16個):
(1). 水油皮麵團:水油皮材料放入大盆,攪拌均勻,然後搓揉成表麵光滑的麵團,蓋上濕布靜置20分鍾。
7. 水油皮麵團
![](https://lh3.googleusercontent.com/UbDdlIesQo3HCM7etmfZmidL9GAotxlmLYNK6trDDfAep-ijOSTS6Aen5oQdPIDFOzxTD1puC5XO371Yv8x1I_luXjiXpoG3A0kJI5RKANX-wIwY0lgkTuAUWtAn34Dd_AcEydDvbWJJOJsURjPB4ZftawcIxh6325mttcbuEMT7ldK0Pyb9DvZkrfCNvuYPkHDCQQ2osW2NxulMXWeBipjqt_Zg7aIkI49xlFk7tQPA3qz2oAVg7N2e96mWArp784WdrhT0H7JJntMmOoMjvWN0aQCtpJZgMNNqaftMqLd6ZQNrP3mZqRRurvtebyW1AujgXzLEUeRDHKbxpGpFWhREmWeZOLwahWBx5zBgiAqmOkqqU19H8wkmrQhyMIX24sSW-GJk5wahy4uL1dr7yTDS902JBaM_BWNmoHgiaZLMd310LberiDsH_dJK2592ltriHqAW427-3-3tjZwBunhhL4zUkw1tqsQgrUEVG2gh3SVywvoX-ljoxWNAV4-ttGQnL-AJXrKrzBOqXjYpC_T3Jdcw2AZbkqyEzKDQ-V3zlxhp3p4tU1AwRYjdy_67QrcVPM5yt_N5TqSC-G9stKgZX5oamCSJUo6axJ-ay09Gba1LdV_HHw=w1031-h685-no)
(2). 油酥皮麵團:在另一碗裏放入所有油酥材料,用筷子攪拌均勻成團,即可。
8. 油酥皮麵團
![](https://lh3.googleusercontent.com/h_ydIRxYDEJwJn8_fL3odS0Az73KnkXCMi3sexDMTF3NlrXodUAah1_eAxu9Rim6n90RCSVw1CzLAmUv_Hep3ndrDbAPvBwpRpIaakUd1Ufnr6IZVXKvM47QfbqqdtU0fKxNj2RiE25qu17Svyjc6ovp0Oc-H4Gyn1K4aGSInL5aDYNLiit0NivimRaqq6JEX33VsG57j0nw7bWqNfTBh53XLzjM69MhkHJjlFUoaVn4gfdovQbmP88cw8Ws58FDE0bfu1_hK0qV80_FzsZVf9cnycwOt5bfp1rb5P_sNJVkJqx21KWYKVztDEBE-N0T2NQmwk24Ra8jnJigK3N54CpYY0iu4E_QtdLe_QAsyM8X0bVxWopG8eZ6AfxRnhYJhS0uYJjuMRgxQlEtVIPKlicDS7GzlYlI2AGXXFC0u42iWIOH6-GOO4IMTMwj6PdT93vj0uH1Lw3YFfUuVVI6tJiYpBkfoJ2SO7ZpkyB708Fcbv2QPE8b4_JXAqn1rCgnoC7YyAnVFTArvSJoheNEdR7CNX8COcyxl_KIWtJcNw2GAGfn1ZubHlE3LhNqmyZ2_mFA5ACVGMkPs9f7FB14oMR2S-P_PjV4TxwrO_EzRsZGDUg-jjYzbw=w1031-h685-no)
(3). 將水油皮、油酥皮均分成16等分(我是一分二, 二分四。。。這樣下去。圖中大的是水油皮麵團,小的是油酥麵團 )
9. 水油皮、酥油皮劑子。做好的劑子用濕布蓋一下,保濕。
![](https://lh3.googleusercontent.com/bv3z_T7WNDkE6CR-pstiFSvw80QrwvBdVEvT1lUkH7kwaXfqArGpeXBtvltaubRtbqkpoquaW0xKHSEyKCDnBJIE-TWDGGlcH99wTLSehWik-Yhf7HFObtby2c8t4m-0N3gX3qU-w-fBwtoNRXG3aQBNZy7EHpurtmbxos32aDbk2VIf2wgSAExRI3Tz6eHpITC3k0P4oyCcS9R_ZzZPICQrTY71pLfj8ZN-dtWDgU69duMWvRxKhsPKuAV6lZg23YlxKTmzWI9aZHFHUBiuMUzklakICB9MyhE2676mJK9cyBCELf-Jm_cebyd87v3su5oiqy_Vw-hSDNkDgnkBP2KxbZxmvKzZfXqw-SULBLZ9Cdpv9WzGjUlYLSdnTOHkL_rnt730nDA5PmhpCzLkYZE6vUerc-PYOrgdPBIzEF4eVOY7XbcJ_5AxpGga5mjtaks6XzpIoUKI5_eeBsKCiNWITIBYpOYECrHvhlGBIlLH_qBJewfJCiDqoXN3c5Rxz0EN33Fr5V4DZJeGOosJoOiBxJG6Xs6JVOkL69LhitIu29H3_ocCmM0rK66fvfawvBFmbizyaETYVtNioojiyF9-IefntNd01g0qBVz5m4wBEcLBLcv7YQ=w1031-h685-no)
(4). 將一份水油皮用手掌壓扁,中間包一塊油酥,收口朝下,按扁, 擀成長形。
10. 水油皮壓扁,中間包一塊油酥皮劑子,象包包子一樣包起來
![](https://lh3.googleusercontent.com/YDjpp1d9O3zxLKnUxHiPV9UEgaApXtApwmOS1y2f10ml7YgN--eD2gB23IAly-Xk0DWSvdDPKMpvFVj4DYQhXj6o_YM9AhiTW0BRDQeG6LUhGxIxvDDZE4X9uS0ZHqg-FnjRURAynzOKpB9IslKcEMh5tUp8gcCms_RMXhDGOveyJP-bXk0xbJiMg7oHFGtHhwFMwW-XLdpxce1CWKL7LtWVmOTZ-coMXmFNQlDoMcJBBV3R5_sKBB96rpkIcPgdJryqlQ1M7P8Jya702tdxJb43G6wpjHtw_-doUeXzVoGNZ3LjJkgPIZl0uP-dRrZ7FFp8qMhZxFLzM0aGbnHsFiEG3mcxcYFVDEzY81XvuQqgIpmCyofFOLbScI2yyca5Sjvcp9KXxUqgZC4Nrbb6kkyLjg5eUjcbQq4KnjGpZhzSSeMJ8EvDiMOXIv3DUMn-REoIACqvEebXQpYw41jNJfLRrLa_F83gk5Xv2zZaey_GTwnsYKH3C1cwJ3ZRDu__LwTMtU8Rtz316OXhncnVwJ-EcbjVjYYdxUS5H6vrasxaz0Dgo91pEbuJ_NDcaShuCB37chmj0s6AfGYtgPJMVY190yp7HW8S7w1fwULXKg0AutXR4ut_Bg=w1031-h685-no)
11. 然後擀成橢圓形
![](https://lh3.googleusercontent.com/hm7hnQkybCr0GrN_zjPs1Gio1VpfeIxdzEa9McOxikUPvT__OMwoOQg0BTXPWVF4f1KFKUr39BICfBhTlRktgsqWvyFJtXC-_M3-tOqaFMAbC2m2pdPI6gQQdo3cxKeuvN05strqHfqs9JS_q8HtKuio5uepltZB58Wa_KFphO-kjqC_jtx2G47iZNOC3sR7pzOryMQ0nVuxomsHJiUximJHaJWT2DsuA72jKDAOK_iOG0GwgHsslUOF_ni4azqflVerhmXOPa8Trp15v_jGUVBbdSp17q3ISs-cNZPIO6YRl3HmpIQQb8xPrZNOtUQvtrLBSEKueatwCoPNfks3QE_xRkIBGIGn-sVEh91XKqOA1XQ4dszzLT6sIc_v8ongxyR_2TvAztnBdyUywCiXJwiDhm5Pr0L-JFvacOQUe4-KEcu-9dMB3k9UKeAyTuMBBMMg1WZAyeCXCYh_f1jIn0avGA4DpAwWGVRX_ctNFKksbhXJolQkR6sABDL-bBuHFwxutp3YerQKFea1OT9_ThevJCpHKzusjbedmYSS2xRrPbzdH8zyYXXzrXfoNO072XjRAOYMPCY9CVxvxWW78Jep9fs_CMtwsVfP1JPQJ_QXDLo-1HyKVw=w1031-h685-no)
(5). 從上往下折1/3,從下往上折1/3,折好的麵團收口向下,再次擀成橢圓形。
12. 折好麵皮, 再擀成橢圓形
![](https://lh3.googleusercontent.com/Ucs2Hj1E8Q8QFrW8Dtbik2hcl7lf95xBw78R53H3Pve-6L7mQ-wj61xIGf-qaMUUNPzsHR_SievW5bAX6wUe_Gryf-UiHFo1o1-IGZhCN6titOE5SETg2bb33ldGnGFxsjhbrNm33e-MYPfW0wJXL0i1PFFun0G0anyDl50yWXTWgacS8z7okWBXKlC0ZVyY2eTV6Fyh6bRFrcDrvNlEvmodll99-vWIsA5wxO6L3kehPpr0723O-D_m3CqZr_-Q5-F37NeLckIEJHN1K1GbdaMUdFziyncQ1hGl6pmc10QiFUMBIPOQZB25bzXfZF32p47fOIiOKU9mUXOvtPmdxffYTbOW0WtzE5wxGES-dKe6NqfbFiysvob7nKAmi4q_9JiFJD4h8ecZbiBopN_7QiIkT2uPN8sutJAwkp0h6H9McTuNhEjPleyb6Vn2lV3XXOv4z-zNsQGGXuXrJc8DCAxZKmNW6c9ZQ1iOQUZH06e_7TnOv1ptuR3DAExOkJNMVIu6yLFd6F6awsHulUYT4EGoI_3QxeAp8HrCv5ePWCYSlOTyOv1vercHxWm9yLTNdpCSZ29Y9rbeRNYhFXNSJHGbah-ym1yFakJ99eP6nloRKCrTbeA_6g=w1031-h685-no)
(6). 重複步驟5兩次, 重複是為了酥皮的層次豐富些。
(7). 將一塊蓮蓉包起來,收口朝下。
13. 包好的成品是這樣紫滴, 不要深究相貌如何啦, 好吃才是王道~~:)
![](https://lh3.googleusercontent.com/_Mrr6qcMqaJvrYEVITn5nyHkQazGRbDzdOZcsKUFKso5x4H9omNw9Zd4PWjlbJDBtCDs5gNrfqbWU4iEQD0WC-BpbsrVvVJAx6xi2KNZPn1iH1VAxUHyFKLK1Zusu_MkBgre-lhJanP2VNw9Vo36hUnIViAcvDNSi-cc-lTigNiftC2ixum_nI49t9OnY7flR_jiebujG6jmsZFI8Wve7wRJjCeXKDSNaiSkRyHPAHulzs0YUa-1v4Tp74vrUdbaVIVItDKwt1XtT8iRUNRQPeGHENNMKT_sR-LQ7sVfhMsQp642Df0sAlYimBgiXjQM9_JK3MKbAOBMCZcM926D4Ax_bdMv0-dHn3xXfKBKOXcdh-HkFGgXlsgGVgy0RPQPARU3qyC875L3YekTVCpNBrdmGuSJjNtCWHpwFjqWVFyyJknKfZHisQHb2X5B7RtcYa30jetnwcNpb5qH9MsmyyA2cinRzlQQoiIz0c9dn6rT2zSmma05JOQCDbWqTjlwSbhHdhOn9UdOwzaQFTjH-vBZcfQqJ-2M5Q4-aaHaa1wA9lNkVxmF_eEkgJwuWg_iIPIuxXjFqlz9XTKxur6oC4u_rBocLG6FCxCnJq7SS5WHZeiyv-wPUg=w1031-h685-no)
(8). 全部包好後,刷上蛋黃液,並撒上芝麻。
14. 蛋黃液裏可以加一丁點兒水,黑芝麻白芝麻都行。
![](https://lh3.googleusercontent.com/_22zcV9lPQOADCWURxykhku6zAfCeKPxP8YJHezg8Ym_7fia-I1u7Qgurr_hNZoMHnIU6KWVZb9uGHrD1CVJiiNV0odUaNfAIb0EyeTVYbDOSbSwVaZM3_v8Cvhb4EhhbEn4mva49A7Q6PrQgwOUIl-l7NosRZyEjuV5cICGm7xgczAlVmVDWj_m-uKuqk-Ef5SqhdSMM3jncZNaYG_RibrjQPSVAH9Ell0XnE1RfNTCLmLj6ZMaDm5XzfEkMHoO_VVzNlfbP7Or0nAw02WM884nwtgY4TPulMfy_ftCcgx3_JuYoJWrpl5c1efCzT8zk1CnK9SuC5OtJosIbGJAGdULNLatfaFLycVTnXoMT6gLvQLaLk0X_bZn2EfogIB1qLqxyXI16ejfLn31syOQ_PpfRlkYQN0vWjPa5zrY__EkV5OqTqTS53e0h0aiq1XKDXNqIiLEkKdYkZvKwbsh_Gm73x7GNTKXgQBkoFEQbtBZZUBTPhptKkA_w0FOtBUYXRZOaQ7otu54I3Vra_je0MzUQiNwI2VRU3vD-AI4zoeAyD7p5cVMoOWK_AbRXepfWzA4KI3z7xPR07NkSwhNSqbKM_M8rfocDTZaEVnApkIxntOmybXCVw=w1031-h685-no)
(9). 烤箱預熱350C, 烤25分鍾。
15. 烤好啦,開吃!
![](https://lh3.googleusercontent.com/3VcnmWkIVsGZiyuQ-esgg_mSrK6sm1dVUQdCRVXpeo12qtihe4EBjARSongMM0FDAYAne1Ao2JhkWLvXd2ZYUqmNUbFhC8yDfC5Rs9QiXOlAcEL0UNPiB-5BLsZ-n0-qLio0knGGQUi5XMCBschGC2shbFqILmVcinfKr6zCuzuz3cQBZP059poKuwB33E2f2VNkPRcg_KTKNzukldHe595e6dOQKrVVX9KnTvnFS1-QX9PLgxMMXVjJlT0qqTB8pLPD0rwChXtkjsduZ0SKxyu2eByUbtJofgJh8-mw9sI81PhoVpIeSSA0fJ1wnkx_BQJx4VPgwKGkMaNzmEEL99x3ar8gL5Sqa8exbJI2pgxdOiWa3datYFIGECvzN_PdmQruDEjHyPgxrz12IaUOIjyiWa3YoE8qj8NF4XVK7Lf-FmhrobatYSxN3PcxWYIVRNN7JTr3YEHGw2LU5s1kgrwetPGl5AeEoN2gSNf0msoNshPcswSrUsm9Yy3Okid87wPbG29ed4X7c0QHh00JQKcEhNq3vkRjoB8bwTJDyA3GArszd8FA6a3IXPLCh1LPhHSkNf0XrTEUjbCFubzprJThosr6lUt3BPFBYzTr3Wxe2iHJS4zYUA=w1031-h685-no)
16. 製作流程圖:
![](https://lh3.googleusercontent.com/05NPMVdny0bL4wUe5b2uLc7w59eUeNKYZtzaXagFbELe1Ipr_L1Rig8L5G-c2zAEnEbcCBDyXSwxC6MD1NytE9qaHPH9HD8ZCZLoiyHKrgI64zPttv6-45kDGjAX420IIco19lqkFSxunKcAVqoo0idb23cuesRa2RqqMjB-u8CcdL1slli9ELtOrrfpeULMTpdKTJ1QEY6Q4wrP-R2AAOWc0hKm2p6Ch4trvwukEcdNZrSevg1HZ9IShfEAlWVZxknJl_i5YsB8rAEObLjgULf5yH8vioryNJKQhuvxuonx3KOTvgtXSaOdsKZGyTQMlg3GsvW3e0yOOkuTk52sJxu17J8qN9gLaU41gH5eFqZvb1BQqa1X6vL1grv2jsU08z9PummCXIwpVGZEp9mEg0oFao95KTLy6oW7P_3KwgP1DiYCkU-8LK05_L8CfeMAiJRt5tMqsC-irRSbr0FMbjLFOMqls7xOf63umjFbBauOphhreb9DvsaYuLFZb53XUMVGQ89IAaNr-3mF7F8vdLmM0RzP-gN9_MTz_u3EaMl7orEiFHmmaHrLMqQLP-qQNvL8btyiVUlPBKBH5u-99A1z0N9CDqT-0kH_u4zodN5TjO2A2MOFnA=w1030-h460-no)
17. 按君子的方子,200克的蓮子,大約能做兩份 (每份16個)+ 4、5個蓮蓉酥, 一共大約36個。
![](https://lh3.googleusercontent.com/HqCCvyk0Vrbc1U9EgulbPvtFYpOjEolKgNe2YR6vk_1Y6ERG2IzKhlRUT6jVA7q_J1mKrhp6sqbzp56crEVEPQjg_GxWnN1s6Z-pU_Nx8mP2KeK09iuyxld2OeEDkZviJ6G3qKZiEF8zc8dWb1e-omNjnwfPVRbjf1E09nuFOAoVZvYZTx-umJo9hIpHScPAsqoTP6EZL7agA0qP6jQZWti2gFj0NZE2cBXfdCmnGx3elS-IHOf6dotu7XhBpb5n09HUwQeLiN9Zcs887dIJ5rbZCvSfyCGXFoZEDbZ0TP7xU2zh8jHn_b2zM44T85QTbeZvbiBcVQFqtVn1bc2t_t6RYzVaTCN4etDm9VQrl-ZbzXVdY6WlQh5qz56MOnhAu21iSB5bAN0qUXeepQoKFmxOOY1oCyiu5slXyuJrZoacGYQ-nXk1Z49olatR9orblAu1Lb-nmasSDPIwzd2IaC-aot6OrCyqlKnWz3RVpSmjRjwEKHH4QEmogxMNUj9rTge9ZkkmnDmai169lY-dzVTX36NGD6W0IJJbOJdI1VleDBvlxoJnekXVxRAYDqhi-LVWz8U0Hhdu4Kwg09PrVWGSHiuYVJ9Y6TfhdOUtelhtPCvZ7hf1hw=w1031-h685-no)
我先後做了兩次蓮蓉餡,第一次用200克蓮子做成的蓮蓉大概做了16+21個(第一次先試做16個,目測一下貌似隻用了不到一半,後來又做了雙倍的,膽子大了,皮擀得大大的(皮兒不要太幹, 濕點好包也好藏餡兒),狠勁擱餡兒,結果餡兒告急,趕緊把前幾天配好的黑芝麻紅糖翻出來,配上椰子油(這是我的湯圓餡兒基本配料),又做了11個黑芝麻餡兒的。
18. 皮薄餡大,絕對貨真價實!
![](https://lh3.googleusercontent.com/uihAUPlcViN5RDAvhZsciafq64J0Z1cl0biXgVEzKOGddhaapdthVRhqMjLA57L9hDO-X3hF59z_YWPF0p63-bGY5shUDNkYbL7hNtzcBS-5oL_kJ1_qD3dY35_Cr4HALcxymiOksZSp1I2LsR-c-fxSS57KParzZeOmEAh_lJmqSVsE-720HqU4epJa8tPqDcQ7LrJRW4WaWGmIRL5TMjKQbNrSAgHsSRtFOCxXMOfDoZV18kQOVOcEGv8X1UvoiF6wFEuTO7HwNA72zILRiaK_g78C0jdVx4hE6oxdhco-ETUz7sJqvyCE-24mOP3F83brgkDvOdH5cWqFOx7Hvse8JUMMo10LXpJ550R0h5dgrCmEg0siZBGL6xlWFZuN9F81V7Wmo-7_g72fiBZcFW1nn28rY8r5KLIRjIu5VHRVfRdB-OCtz7AzOQ9xUfclMw5pwlnSlj7a-nSWQiH94CG-mju694qteoVsbBtGuEvZhr2DvHM4gpbKOb2E1VZQ6QoN9CWExAwwKcLOOuxwskIcRk9rqpC7g2mzo34mhcOu7lxE6GHafmtG57M7beVp9Vs_hQIglxmNkR37R1U1KcK5JYErFV8Sw1JVfYwFmwf8-jErxy7vPA=w1031-h685-no)
19。黑芝麻餡的也很香 ~~
![](https://lh3.googleusercontent.com/iWi-rrjSr_eRt75UBBFrgDGKAx4Mon6-da8n9BzjY0ZN7ZGOCl2VZPw8yQbbjmxjeu7RdiU3ft7QKV8hegJqq3orSofw24X9KkuWI-9HfYkCgRVhjBT7u4GSz-_tXRVoDXVu_GgguFtWjU98rAyAPLLw_RGWIfxmsk4Tg5jjOOMOkuF4qs5s6uTe-fwyTxTFO4sZpiKGQj9Xe89LUzQdqDo_J4lPTQVTAujL15OX142N9BkJUJxS5oDEUcYmiC9n9Iu-pfQCI9xSzxMzWLZeElvKXNnAumZfdKZ14hpXkScwJSvMtUP7a8XY8JSkc1mqXqQnP1WBcyrCnRjgn5qaE-4lBH1NKe85YeeF1MCNfcZg-WoCjSLf6kos_3zSXL8_2PZed7NeKC7eJIQpYb20sySfDvb-nkghQuqKTPsciMIJ0dC8f_yQmvJgwDh0IoZq1qulSxUD0K4fwFoWHwVmvgyPEB0CoEL0SMhOkG82RZz07LZvbun0CCEKrmTytsnaDFP1pawXOzHFfBwwajNFPVEdFyrSsNfTr0RDl8rUHARWmDwaRoZdl9ffHUMbXUsxpu8gNywk__wEo4lzz8A-z5_ivSMlVsj5_y3W3O3t4HUwlWKe6s3hTQ=w1031-h685-no)
第二次的200克蓮子做的蓮蓉餡,做了雙份(32個)的蓮蓉酥, 還剩下一點餡兒(大還能做4個蓮蓉酥的樣子), 這樣看來, 一份200克的蓮子能做36個左右的蓮蓉酥。
(後記: 又炒了一次蓮蓉餡,稍幹一點,水皮和油皮比較濕些,結果隻做了26個蓮蓉酥。剩下六個隻好黑芝麻酥了。這統計上的誤差也忒大了些~~~:)
不要問我蓮蓉酥都到誰的肚子裏了,大部分都送人,我自己也沒吃上幾個~~:)結果還有人問:蓮蓉酥還有麽? 我也可以學做麽?
所以啊,千姿萬餡,都無所謂,酥皮裏麵能包的都是人間鮮味。
20. 靜下心來,一壺清茶,幾塊點心 。。。
![](https://lh3.googleusercontent.com/dc6BhM85WUUX5O-dL2Fx-zWihxdkkTIT9HgXL4NU4NxwBXQKovBeBiy0XqzyUSKNFQo7nh6pVATa920-jebWzzYkKkTp7qKCAOwcrHIAJdRuYBhoZ0rvJox9d-V-YVtsSqtggkFohBLbAGCPg3vlosF_2D-Gv9iSBe9HqwtXOg2bX-n6-KXhsmPZEaRT88tvQI-e_wnvRxyOywpN_41WO4XsFtLV9aM78Ug2hNbGnAcK-Pn-nHuMYRfDpTsTaSJDghyseOIoyS_6taMZC_SqzX4xZGVYtBRefIu9lRqYs4np1CCWn8PQiAcLnIPtdGkc3P4fgAfN-8npA3p-NBPr07SklLSLyv04-TSO49sNpg-5_NeC2CLzN7jv4XPiYq5A_XK77QGnfrM8Y6bfLtGtmV_SMLALzIZFwbR30N9ceBF9M2NGajrGpD1A6BFZ_O_mQiuVEbe74tQdlZ5A4Se7UKR48P07qRTrIuVorYKoOpDbU-XwTMVCbkBUvD-9WRQYqPS45bQCdf1NpKy2w4kOok3xKBrkcPyXDXmOajurnyWwq6Oc5WX8E0IRYAc7zJ0JEIUU3CG7--0yKXX3ZGyqjjDB-MWXO1uwUWFrn4IwcfWBCS_BghnvUg=w1031-h685-no)
21. 花卷沒餡兒也可口
![](https://lh3.googleusercontent.com/ENadMznHO73ce5j33Ad9LcBGmL6p2Ejy9JELpekSYRrV2XNWpF6JmVHVLZakRV3CokJIkbm-ew3rh-Y3pCcmS2imBMJG3xd1WlDMXL7up-eJ99abP33vEBv5aRxyf1MNCwkoRTrJcAdQeoHsGB7drReONysQqFp1kdREj8kFZRU_9hrRKOtzgYQW-iqVGp1hjQYUWag2bAkj8VKWRp08b6ekyKNmc4NLnIlHkGOYt_jif0DZOcd-6bDDy-7Q5FDHAt4-XjZCENP_u4LVNe4rUUJ6nE4O3psr-165GquEz6IbxufTxQTmIJNh_bc3qQXRD5FCyoNwxvr-zkP540TXql6SYoldjrkYBbzZb31YKFkHb6lArfc4o-i2N15oIPjJtPMlTN2D9QNNrNFJlkPIODB--eFnYWtiFpvNuNK1p8d3xqsBlx7VKapFEmSDf30FyvbEIZ_zxq9ZIH-4xf9-y2uifF-__X4lOZgn2ZgQcpMiOQmPIlZYdPes2_Uj_724tEaMl722NC8NEXAd2ZDl6WTkr5XoW-4QFGjXp1x66jBuo1Ib4e076vjEhrVhUErrz8NjAC9wgeMepxIWhVSFLHkrkeFQ7aD5OuLiIsEYKk4z2Zg7sni3yQ=w1031-h685-no)
22. Short rib 牛肉麵 - 麵條也是手工製作的噢~~
![](https://lh3.googleusercontent.com/wUPF7Nc46tSx9fv2RUi36ueQkeGZi5BBL7YmnJP38Z1FvZhuEypyAnd1msa2mGSmQFbMs6s01AK3FgCKoWNRKCjDp2TEP9mZWmctJKuGtgukajW7Fsfhq4OKZDQCDBlPIhPCpaL8NFFDMNvkQno3BNAeEfT-wb_7S_M7lY2Oc5b1x7SdJk8wXM0FIejJNnvDnYXZy-VgsXNOyVk4plxujII2djnUdgiYVsYzlc__Wt95rrOKwBmdRI9HqavJb5MueOZyjSAHgbCRjr7esvjLNUsLay1f5RjNCbZsNKWEydXrxEflmAh4XQLHs1Q56Rpitb62Nxds5Fxv2zVixJat6mkGoL7DD8Bwl2rCoFm8qD11g84TipfH64Dul535pPkfxoRhCjSMSeVYirQYhTEj-aoBKakVrPX1AV2ltG8HPJoy6sjf_d-aL3GxsUDap_7MjYTaJ4YSU7omk3UOZZvt6kAZMetAXvc6whNqn_NllDUudVVoJy78IOIkxsFH4hYYH-pdHwUlOY_fCpTUfwbJ2kEaJFkE9tDJlDZ5y-4CKrXngJRwhQSLpv7u5DFc9t_xB8yS6L5DeWAhJ2U12Hdz-5BOEGYB8huoNIF3sI-SoIEX_ijjqWrNkg=w1031-h685-no)
有道是“人間有味是清歡”, 不是麽?
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