portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">中秋佳節之際,月餅是無(wú)法缺少的,區別于傳統月餅高糖高脂,這款金瓜酥相對健康一點(diǎn),做法也不難
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">宮廷金瓜酥的用料
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">普通面粉(酥皮) 200克, 白糖(酥皮) 30克, 黃油(酥皮) 60克, 雞蛋(酥皮) 1個(gè), 杏仁粉(酥皮) 60克, 南瓜粉(酥皮) 20克, 南瓜仁(酥皮裝飾) 適量, 糯米粉(拉絲麻薯) 60克, 玉米淀粉(拉絲麻薯) 15克, 牛奶(拉絲麻薯) 90克, 白砂糖(拉絲麻薯) 10克, 黃油(拉絲麻薯) 10克, 紫薯或者豆沙餡 22克/個(gè)
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">宮廷金瓜酥的做法
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步驟1:黃油放在室溫軟化,攪打均勻后放入糖打勻步驟2:加入雞蛋打勻
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步驟3:放入南瓜粉和杏仁粉打勻步驟4:面粉篩入后,拌至無(wú)干粉
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步驟5:包好放冷藏過(guò)夜步驟6:牛奶煮沸,離火放糖化開(kāi)
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步驟7:放黃油化開(kāi)步驟8:準備好拉絲麻薯部分的粉類(lèi)
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步驟9:液體加入粉類(lèi)拌勻步驟10:過(guò)篩蓋上保鮮保鮮膜上扎幾個(gè)小孔,放入微波爐1-2分鐘
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步驟11:翻拌一下,再加熱至熟透步驟12:取出熟透的拉絲麻薯,保鮮膜蓋好防止風(fēng)干
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步驟13:紫薯或者豆沙22克一個(gè)包裹8克一個(gè)的拉絲麻薯
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步驟14:酥皮20克一個(gè)包內餡,壓扁,頂上裝飾南瓜仁,烤箱175/175,16-18分鐘
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步驟15:等涼透以后就能包裝步驟16:外包裝萌萌噠