用料
紫薯餡料
蒸熟的紫薯
420克
煉乳
40克
麻薯餡料
糯米粉
50克
熱牛奶
45克
白砂糖
10克
無味植物油
8克
餅皮
低筋粉
150克
玉米淀粉
50克
黃油
50克
40克
雞蛋液
2個(85克)
咸蛋黃
以上為14個仙豆糕用量
麻薯蛋黃仙豆糕的做法
https://weibo.com/ttarticle/p/show?id=2309405166029587480578
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- 420克紫薯蒸好后加入40克煉乳拌勻,放涼后,分成14份,每個30-32克。蓋保鮮膜放冰箱冷藏。
- 3個熟咸蛋黃碾碎,不夠咸的話少加一點鹽調勻。
- 麻薯材料全部加入碗中拌勻,微波爐加熱2分鐘。沒有微波爐蓋保鮮膜蒸10分鐘,稍涼后攪拌。
- 分成一共14份,每個7-8克。
- 將麻薯和咸蛋黃包入紫薯。
- 包好后蓋保鮮膜冷藏。
- 50克黃油加熱融化,加入85克雞蛋液,40克糖攪拌均勻,篩入150克低粉、50克玉米淀粉。
- 揉均勻,蓋保鮮膜靜置半小時。
- 分成14份,每個大約25-27克。
- 搟皮將紫薯包入。
- 用刮板或其他方便的工具整成正方體。
- 鍋里刷油,油熱后放入面團,小火煎。煎焦黃一面再煎另一面,六面都要煎到。最好用硅膠刮刀輔助翻面。
- 出鍋涼一下,就可以享用了。
- 剖面是這樣的,麻薯粘糯,蛋黃咸香。
小貼士
蛋黃用量比較隨機,喜歡的可以多放一點,但碎蛋黃比較考驗包餡。
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