Wednesday, May 30, 2012

榴莲酥


这是我妹妹喜欢的点心。
如果和她上点心楼,她肯定会点这个榴莲酥。
很想尝试做做看这个点心很久了,但是我家就只有我老公会吃榴莲,所以就一直耽搁到今天。
记得在杂志里看过这食谱,找了老半天,终于找到了。
食谱份量很大,因为是第一次做,就做1/5份量好了。
喜欢吃榴莲的人肯定会喜欢这内心酥酥,软软又散发出榴莲芬芳的榴莲酥。
抱歉我家的孩子一进门就连连喊什么味道这么难闻。
这个酥皮我折得不好,感觉没有美美的成次。
难得的是皮很酥,很好吃。
下次我要包芒果馅,这样我的孩子们就肯定会吃了。
食谱取自:名师中点
材料:做10个
  • 榴莲肉150克
  • 油心:100克面粉,70克白油
  • 水皮:100克面粉,30克白油,50克水
做法:
  1. 水皮做法:将面粉、白油及糖混合,用叉子压搓成屑状,加入水揉至光滑,用保鲜膜盖着,冷藏静置30分钟。
  2. 油酥做法:面粉及油一起揉成团冷藏30分钟以上。
  3. 冷藏好的面团移到洒上些低筋面粉的桌上。
  4. 面团表面也洒上一些粉。
  5. 用棍慢慢将面团杆成长方形(大小至少是油皮的2.5倍大)
  6. 将油酥片放入面皮正中央, 两端的面皮往中間覆盖,将奶油紧紧包住,两边收口捏紧。
  7. 包好油酥的面团转90度, 表面洒些粉, 用杆面棍慢慢杆开成为长方形。
  8. 将长形面皮平均折成3等份。用保鲜膜包起,放冰箱冷藏20分钟。
  9. 将面团从冰箱取出, 与之前杆开的方向转90度, 表面洒粉,杆开成长方形。
  10. 将面上下再往中心对折, 然后再对折,成4折。
  11. 用保鲜膜将4折的面团包起來放冰箱冷藏20分钟。再重复 7-10 的做法。3折, 4折, 3折, 4折,即完成。
  12. 将皮杆成大薄片,用圆形模扣除圆片,包入馅料,捏紧收口,做成咖哩角形。
  13. 小锅入油,烧热,炸至金黄色即可。

14 comments:

  1. I never try b4, sapu eat first baru back home ...
    Sofa....reserve 1.

    ReplyDelete
    Replies
    1. smiley, ok! My sofa always there for u :)

      Delete
  2. i have never seen this kind of flaky durian puff erve in dim sum restaurant here, sound so yummy..My husband love durian too, i think he will like this. Yesterday he just mentioned to me that he has quite long did not eat my craquline durian puff, hehehe..

    ReplyDelete
    Replies
    1. is it? Here there are too many variety till I also don't know what to order. Helena loves this very much but not me :)
      Durian puff must be heaven for those who loves durian. My house is full with durian aroma after i deep fried the puff. My kids just cannot stand the smell. Too bad right?

      Delete
  3. 哈哈哈。。。如果是我的孩子,也會說什麼味道這麼難問~~
    整家人,只有我偏愛榴蓮,不過,除了單吃之外,我不愛拿來做糕點,好像感覺好怪~~
    但是,妳的榴蓮酥看起來很棒哦!^^

    ReplyDelete
    Replies
    1. 轩宏妈妈,我发现其实也有很多人不吃榴莲的。单吃味道不是更强劲吗?哈哈。。。

      Delete
  4. That's right, I recall that you don't like eating durian but you still make it for your hubby, you are such a good wife~ We can't find this durian puff pastry in Sydney. I love durian. My mother-in-law & I are the only 2 people who eat durian in the Lam family!

    ReplyDelete
    Replies
    1. Jessie, after doing this i am very kesian lei, have to force my husband to finish the 10 榴莲酥。哈哈。。。hold have fly some for u.

      Delete
  5. 没错没错,我就是超爱这个榴莲酥,怎么昨天跟你出来没有这个的,只有sponge cake 哈哈!这个我要mark起来,good 咯!

    ReplyDelete
    Replies
    1. 娴,还没有做不是不要给你。是心血来潮做的。还有剩下的我要拿去送给yvonne吃了。不然我的老公很可怜要帮我消灭掉这些。

      Delete
  6. We got this durian puff here but with 酥油皮 and yours also look perfect!

    ReplyDelete
    Replies
    1. Ann, this skin is good and even the next day still very 酥. May be next time i can use this recipe for others filling like cha siew. Really din expect it still good till next day.

      Delete
  7. 现在是榴莲季节~看到你的食谱让我想起关于好多榴莲的食品哦! :)

    ReplyDelete
    Replies
    1. 蚊子,是榴莲季节了吗?我这里只能买冷冻的。没有季节可言。

      Delete

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