中式桃花酥

 

中式桃花酥

可做8个桃花酥

油皮：

黄油 38g

幼砂糖30g

中筋面粉 90g

温水38g

油酥：

低筋面粉 95g

黄油55g

馅料：40g*8个

莲蓉馅 和 肉松

每个:莲蓉馅 35g➕肉松5g

Chinese Peach Blossom Pastry Mooncake

This recipe will make 8 mooncakes

Dough A:

Butter 38g

Caster sugar 30g

All-purpose flour 90g

Warm water 38g

Dough B:

Soft cake flour 95g

Butter 55g

Filling: 40g✖️8

Pandan lotus bean paste and meat floss

Each: Pandan Lotus bean paste 35g+ meat floss 5g

注意开酥温度在20度左右

🥮油皮制作:

1. 软化好的黄油加入白糖混合均匀，加入面粉，面粉和黄油混合揉成颗粒状

2. 加入温水，面团混合到不粘盆，保鲜膜盖好静置 30分钟

3. 静置好的面团揉成光滑的面团

4. 油皮分4份每份 47g, 剩下油皮调成黄色

🥮油酥制作：

1. 黄油室温软化 ，加入低筋面粉混合成光滑的面团

2. 分成3份，深粉40g, 中粉32g, 浅粉72g

3. 深粉分成 10g✖️4, 中粉分成8g✖️4, 浅粉18g✖️4, 各搓成条 

🥮合体

1. 油皮擀开包上3个颜色油酥，封口包紧防漏，盖保鲜膜静置15分钟

2. 第一次擀开案板撒粉防粘, 接口朝下，擀开至大概25-30cm左右，有气泡的话戳破挤出，从长度长的一头卷起形成长卷， 盖保鲜膜静置15分钟

3. 第二次擀从中间往两头擀，重复擀皮达到一定的长度约65-70cm，从深粉一头卷起，天气热的话卷好后冰箱冷藏10分钟

4. 用美工刀片平分两份切开，不能来回切，不然切面会不平整，盖保鲜膜静置10分钟

5. 撒些手粉在台面，拿一份切面朝下压扁压圆擀开擀圆，会自然形成碗状，放入馅料，包上馅料封口整圆，盖保鲜膜静置15分钟

6. 包好后稍微压扁一点，用刮板先轻轻压5条纹路，确保是平均的5瓣花，然后把纹路尽量压深，要用巧劲注意不要把面皮切开了

7. 用球棒压出中心花窝，取一点黄色的油皮，刷点水放到花窝里用牙签扎出花蕊的样子即可

8. 参考温度: 上下火，预热10分钟，150度20-25分钟

收藏方式：

新鲜出炉是最好吃的，室温3天内吃完，因为自炒馅料没防腐剂。吃前空气炸锅160度5分钟让酥皮回酥。

冷冻保存: 放凉透收密封容器，吃前空气锅160度10分钟，酥皮回酥，温热吃。

Dough A

1. Add sugar in room temperature soften butter, mix well

2. Add flour, mix and rub until resembles a sand like texture

3. Add warm water, mix until it came out of the bowl clean, Wrap up with cling wrap and rest for 30 mins

4. Knead into a smooth dough, divide into 4 portions, each 47g, turn the rest of the dough yellow for stamen

Dough B

1. Soften room temperature butter, Add soft cake flour and mix into a dough

2. Divide into 3 portions, dark pink 40g, medium pink32g and light pink 72g

3. Each colour divide into 4 even portions, dark pink 10g✖️4, medium pink 8g✖️4，light pink 18g✖️4, shape into short strips.

Put everything together:

1. Roll out dough A and put in one of each color dough B, Seal tightly to prevent leakage, covet with cling wrap and rest for 15 mins

2. Smooth side up, roll out dough to around 25-30cm long, poke and squeeze out bubbles if there is any，start rolling up from the long side, rest for another 10-15 mins

3. Roll out from the middle to either side, continue rolling until you reach a length of 65-70cm, roll it up from the dark pink end, If it's warm in your place, chill it in the fridge for 10 minutes.

4. Cut with a sharp blade one cut down, do not cut back and forth, otherwise the faces will be uneven

5. Put dough cut-side down, Flatten and roll out the dough，it will naturally form into a bowl 

6. Wrap up fillings, cover with cling wrap and rest for 15 mins

7. Squish it down a bit, use a scraper to gently press 5 lines to ensure an even 5 petals, then press the lines as deep as possible, be careful not to cut through the pastry

8. Use a ball stick to press out the central flower socket, take a little yellow dough 1, stick it in the center with water

9. Oven temperature: preheat for 10 minutes, 150 degrees 20-25 minutes

Storage Method: Best eaten when freshly baked. Consume within 3 days at room temperature. Best way to consume: Air fryer 150 degrees for 5 minutes to allow the pastry to return to crisp.

Freezer storage: Cool thoroughly than store in an airtight container, To consume: put in air fryer at 140 degrees for 10 minutes, pastry would return to crisp.

Recipe reference from: SugarVine

Happy Making!