材料 Ingredient
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做法:
| 1. | 將綠豆沙和乾肉燥準備好儲存在冰箱中備用。冰透的餡比較好操作。 |
| 2. | 中式油酥麵團準備好，份成16等份。做好的麵團蓋上保潔膜備用。 |
| 3. | 將綠豆沙分成16等份﹐每份揉成小圓球後放在左手虎口上壓成一個碗狀，放入適量肉燥。用食指和大拇指慢慢旋轉綠豆沙，讓綠豆沙收口包住肉燥。其手法与步驟5的影片相同。將剩餘綠豆沙如法包好肉燥。 |
| 4. | 將每一小麵團壓扁，擀成中厚邊薄的圓片。 |
| 5. | 將一份餡放在麵皮中心，麵片從邊緣拉向中心旋轉收緊包成一個球型。注意麵皮邊緣如果沾到餡料就不容易捏緊。油酥皮如何包餡請參考lin lin的Youtube影片蛋黃酥包餡中。將剩餘麵團依樣包好，包好後每個麵團封口向下，用手掌輕壓成扁平裝。 |
| 6. | 烤箱預熱到160°C (325°F) 。做好的綠豆椪放在烤盤上。用一支筷子沾紅色色素，點一點在綠豆椪的正中央。 |
| 7. | 將烤盤放進烤箱下層烤25分鐘。 |
Procedure:
| 1. | Prepare the Mung Bean Paste and Rou-Zou. Store both in a refrigerator. It is easier to handle the fillings if they are ice cold. |
| 2. | Prepare the Chinese Puff Pastry Dough. Divide it into 16 equal pieces. Cover them with a plastic wrap. |
| 3. | Divide the Mung Bean Paste into 16 equal portions. Form each portion to a ball. Place one ball between your thumb and index finger, and press the center of the ball to form a bowl shape. Place a proper amount of Rou-Zou in the center of the mung bean paste. Use your thumb and index finger to roll the ball around. The mung bean paste will gradually cover the Rou-zou. This method is same as the one shown in the video in step 5. Repeat this step for the rest of the mung bean balls. |
| 4. | Press each piece of dough. Roll each piece into a disk that is thick in the center and thin around the edge. |
| 5. | Place one portion of the mung bean ball on the center of a dough disk. Lift the edge of the dough toward the center, pinch the dough, and seal the opening to form a ball. It will be hard to seal the opening if some of the filling is on the edge of the dough. Please refer to Lin Lin’s Youtube video蛋黃酥包餡中. Repeat this step for the rest of the dough. Lightly press each ball of dough into a thick flat disk shape (seal side down). |
| 6. | Preheat the oven to 160°C (325°F) 。Place the mung bean filled dough on a baking sheet. Use a chopstick to dip some red coloring, and put a red dot on the center of each dough. |
| 7. | Place the baking sheet on the bottom rack of an oven and bake for 25 minutes. |
最後更新 (Last Update): 08/06/2013©
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