Posted by: Jonjon | July 20, 2009

Asian – One Bite Taro 酥一口芋頭酥 9/10 February 14 2009


http://www.chibiplayground.com/blog/?p=301

Water dough 10% powdered sugar, 40% butter, 40% water to all purpose flour

Oil Dough 50% butter to all purpose flour

175 degrees for 25-30minutes

油皮材料:

  • 中筋麵粉 150g                       75g
  • 糖粉 15g                                 7.5g
  • 奶油 60g                                             30g
  • 水 60g                                     30g

油酥材料:

  • 中筋麵粉 120g                                   60g
  • 奶油 60g                                             30g

內餡材料:

  • 大芋頭 一個
  • 奶油 20g                                             10g
  • 蜂蜜 適量

內餡:

  • 將芋頭放蒸鍋裡蒸熟, 趁熱壓成泥
  • 然後加入蜂蜜, 奶油拌勻, 即成芋頭餡.
  • 將芋頭餡分為20小份

油皮:

  • 將油皮材料揉至成光滑狀, 用保鮮膜封好, 在室溫下鬆弛約20-30分鐘
  • 將鬆弛好的麵糰平均分為10等份

油酥:

  • 將油酥材料揉至成糰, 平均分為10等份

芋頭酥做法:

  • 將油皮包住油酥
  • 收口朝上, 桿成牛舌狀, 桿的時候要輕, 分別向上, 下桿開
  • 將桿皮捲成圓筒狀, 鬆弛15分鐘, 此動作反覆兩次
  • 將鬆弛好的油酥皮每份切兩半
  • 油酥皮切口朝上, 用手壓扁, 再桿成圓形
  • 放入內餡, 以收虎口整形, 置於烤盤上
  • 最後放入預熱好的烤箱, 以350F烤約25-30分鐘即可

筆記:

  • 油皮我都是揉到不黏手後就停止, 油酥也是揉道麵團能成形就停
  • 我的油酥材料中的奶油比原食譜的少, 導致油酥麵團有點乾. 在桿油酥皮的時候, 有不少個油皮被油酥給撐破. 後來輕輕的桿跟速度放慢之後情況有改善很多, 也不知我烤出來的芋頭酥會不會過乾, 不過我覺得還可以.
  • 還有每次在等鬆弛的時候我都會在麵糰上舖濕紙巾, 怕麵糰會在等的時後表皮乾掉

Conclusion

Wow, this was exactly the same as the ones that you’d get in restaurants. It was pretty nice. I used sweet pumpkin and a bit of honey as filling, and also used chocolates for one of the

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Categories

%d bloggers like this: