爱抹茶的清新,也爱椰蓉的香甜,
ding~,抹茶椰蓉开口酥来啦!
一份简单又美味的中式糕点,
高颜值小清新晒圈妥妥哒~
赶紧做起来吧!
油皮
中筋面粉150g / 奶粉20g / 糖粉20g
猪板油或黄油65g / 水70g / 抹茶粉3g
油酥
低筋面粉130g / 猪板油或黄油70g / 抹茶粉3g
椰蓉馅
椰蓉120g / 鸡蛋1个 / 椰子粉120g
黄油60g / 糖粉50g
(以上食材大约可做16个)
1.制作油皮:把所有材料混合,揉成光滑的面团,松弛15分钟
![](/ueditor/net/upload/image/20190528/6369465256657698473277152.jpg)
2.制作油酥:将所有材料混合,揉成团,松弛15分钟
![](/ueditor/net/upload/image/20190528/6369465256670197496005631.jpg)
3.将油皮和油酥的面团称重,各平均分成16个
![](/ueditor/net/upload/image/20190528/6369465256682697298734109.jpg)
4.取一个油皮,包一个油酥,将口捏紧
![](/ueditor/net/upload/image/20190528/6369465256695201092462588.jpg)
5.将油酥皮的收口朝上,擀成牛舌状,尽量将油酥皮擀开
![](/ueditor/net/upload/image/20190528/6369465256706135251961821.jpg)
6.再均匀的卷起来,盖上保鲜膜,松弛15分钟
![](/ueditor/net/upload/image/20190528/6369465256713946188704391.jpg)
7.再重复擀一次油酥皮
![](/ueditor/net/upload/image/20190528/6369465256721761376446962.jpg)
8.卷好后,同样盖上保鲜膜,继续松弛15分钟
![](/ueditor/net/upload/image/20190528/6369465256734264709175440.jpg)
9.将油酥卷的两头向内压,按扁擀成圆型
![](/ueditor/net/upload/image/20190528/6369465256745200674376501.jpg)
10.包入椰蓉馅,用虎口慢慢将收口收紧。此时如果出现死褶,就用手捏平整了再将口封好(椰蓉馅做法:软化的黄油加入鸡蛋、糖粉、椰蓉,搅拌均匀,再放入冰箱冷藏一会,很容易包)
![](/ueditor/net/upload/image/20190528/6369465256756138343875735.jpg)
11.用比较锋利的刀,在酥皮正中间切十字
![](/ueditor/net/upload/image/20190528/6369465256765512654847550.jpg)
12.切成这个状态
![](/ueditor/net/upload/image/20190528/6369465256776449544346784.jpg)
13.放入烤盘,烤箱预热180度,上火大、下火小取中间值,中下层烤25分钟即可
![](/ueditor/net/upload/image/20190528/6369465256787386728547845.jpg)