抹茶菊花酥,有颜值、有滋味! ![](https://bbs.wenxuecity.com/upload/album/b2/a6/bb/6fb1ebfe7159qRFYixUR.png)
视频分享黄油起酥要领和小包酥技巧,比较两种质地馅料做菊花酥的效果,小包酥的两种开酥手法:斜卷和正卷。
水油面团 Water-Oil Dough - 1 1/3杯(173克)中筋面粉 - 1 1/3 CUP (173 G) ALL PURPOSE FLOUR - 4汤匙(64克)软化黄油 - 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茶匙盐 - 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汤匙(64克)软化黄油 - 4 tbsp (64 g) Softened Butter 馅料 Fillings - 160克红豆馅 - 160 grams Red Bean Paste - 200克白莲蓉馅 - 200 grams White Lotus Seed Paste 步骤: 1. 制作水油面团和油酥 2. 准备馅料(两种馅料对比,一种是湿度高较软的红豆馅,另一种是较干较硬的白莲蓉馅) 3. 小包酥(水油皮包油酥) ![](https://bbs.wenxuecity.com/upload/album/b2/a6/bb/6fb1ebfe78054hHeBQyp.jpg)
4. 开酥(正卷和斜卷法) 5. 包馅、塑形、烘培 ![](https://bbs.wenxuecity.com/upload/album/b2/a6/bb/6fb1ebfe7854EANIn3nh.jpg)
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