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貴妃餅的配料

富強(qiang)粉1000克(ke)(ke)、黃油(you)(you)(白(bai)脫)600克(ke)(ke)、清水250克(ke)(ke)、鵪鶉蛋40個(ge)、雞蛋黃3個(ge)、蓮籽500克(ke)(ke)、白(bai)糖650克(ke)(ke)、大油(you)(you)150克(ke)(ke)、花生油(you)(you)75克(ke)(ke)、沸(fei)水1000克(ke)(ke)、堿水10克(ke)(ke)、食(shi)用紅色素(su)少許(xu)。

貴妃餅怎么做

1、制皮：將富強(qiang)粉500克在案上(shang)過羅(luo)開窩，加入(ru)(ru)清水、黃(huang)油(75克)、白糖(50克)。先將油水糖混合均(jun)勻后，摻入(ru)(ru)面粉擦(ca)勻、擦(ca)透，摔至光滑，放一旁(pang)餳置10分鐘備(bei)用。

2、芯面：富強粉(fen)500克在案上(shang)過篩，加入黃油(you)525克，將油(you)畫混合均勻后，用手(shou)擦勻擦透成面團，放一旁(pang)餳置備用。

3、制餡：將(jiang)蓮(lian)(lian)籽(zi)(zi)用(yong)(yong)(yong)(yong)(yong)堿(jian)水拌勻，浸(jin)泡(pao)約20分鐘，加沸(fei)水浸(jin)泡(pao)1小(xiao)時(shi)(沸(fei)水基(ji)本被蓮(lian)(lian)籽(zi)(zi)全部吸收(shou))。將(jiang)蓮(lian)(lian)籽(zi)(zi)倒籮筐內(竹制的)，用(yong)(yong)(yong)(yong)(yong)板刷刷或用(yong)(yong)(yong)(yong)(yong)手(shou)搓(cuo)，將(jiang)蓮(lian)(lian)籽(zi)(zi)外衣搓(cuo)刷掉，用(yong)(yong)(yong)(yong)(yong)清水沖洗(xi)干凈，用(yong)(yong)(yong)(yong)(yong)牙簽捅出蓮(lian)(lian)籽(zi)(zi)心(xin)，用(yong)(yong)(yong)(yong)(yong)沸(fei)水浸(jin)泡(pao)，然后用(yong)(yong)(yong)(yong)(yong)鍋(guo)蒸爛。用(yong)(yong)(yong)(yong)(yong)酥槌或搟(xian)面杖將(jiang)蓮(lian)(lian)籽(zi)(zi)搟(xian)成茸(rong)。用(yong)(yong)(yong)(yong)(yong)銅鍋(guo)或不銹鋼鍋(guo)，置于火上加入蓮(lian)(lian)茸(rong)、白糖(600克(ke))，用(yong)(yong)(yong)(yong)(yong)小(xiao)火炒制，邊炒邊用(yong)(yong)(yong)(yong)(yong)鏟(chan)子攪動，糖溶化(hua)后改(gai)(gai)用(yong)(yong)(yong)(yong)(yong)大火，待茸(rong)糖沸(fei)起后改(gai)(gai)用(yong)(yong)(yong)(yong)(yong)小(xiao)火至(zhi)茸(rong)糖稠厚，徐徐加入大油(you)和花生油(you)，待油(you)全部炒進去后即可出鍋(guo)，晾涼即可使用(yong)(yong)(yong)(yong)(yong)。

4、將鵪鶉蛋(dan)煮熟(shu)或蒸熟(shu)，去掉(diao)蛋(dan)殼(ke)、取用蛋(dan)黃切成兩瓣(ban)備用。

5、包酥：將(jiang)餳好的皮面放(fang)在(zai)案上(shang)用(yong)手輕輕地摁成(cheng)中間(jian)稍厚的片(pian)(pian)(pian)，再將(jiang)心面放(fang)在(zai)皮面的中央，用(yong)雙手將(jiang)皮面托起，攏包成(cheng)圓球，摁扁搟成(cheng)長(chang)方形薄片(pian)(pian)(pian)，用(yong)刀將(jiang)片(pian)(pian)(pian)的兩(liang)端無酥處切下，放(fang)在(zai)片(pian)(pian)(pian)的中間(jian)，用(yong)刀從片(pian)(pian)(pian)的中間(jian)橫切面兩(liang)片(pian)(pian)(pian)，從刀口處分卷成(cheng)上(shang)下兩(liang)卷稍餳備用(yong)。

6、成型：將(jiang)稍餳的(de)卷于合口處(chu)摁(en)扁(bian)(bian)、揪(jiu)劑(ji)，再將(jiang)劑(ji)摁(en)扁(bian)(bian)成皮。

7、烤制：烤箱165°預熱10分鐘(zhong)，烤25分鐘(zhong)出爐(lu)，圓(yuan)圓(yuan)胖(pang)胖(pang)的貴妃(fei)餅就(jiu)做(zuo)好了(le)。

貴妃餅的由來

原是(shi)驪宮御廚專(zhuan)為唐玄宗的(de)愛妃(fei)楊(yang)玉環制做的(de)，很受楊(yang)貴(gui)妃(fei)的(de)喜愛，后傳到民間，人們稱其為“貴(gui)妃(fei)餅”。