富強(qiang)粉1000克(ke)(ke)、黃(huang)油(白脫)600克(ke)(ke)、清水250克(ke)(ke)、鵪鶉(chun)蛋(dan)40個、雞(ji)蛋(dan)黃(huang)3個、蓮(lian)籽500克(ke)(ke)、白糖650克(ke)(ke)、大油150克(ke)(ke)、花生油75克(ke)(ke)、沸水1000克(ke)(ke)、堿水10克(ke)(ke)、食用紅色素少許。
1、制皮:將富(fu)強(qiang)粉500克(ke)在案上過羅開窩,加入(ru)清水(shui)、黃油(you)(75克(ke))、白糖(50克(ke))。先將油(you)水(shui)糖混(hun)合均勻(yun)后,摻入(ru)面粉擦勻(yun)、擦透,摔至光滑,放一(yi)旁餳置(zhi)10分鐘備用。
2、芯面:富強粉500克在案上過篩,加入黃(huang)油525克,將油畫(hua)混合均(jun)勻(yun)(yun)后,用(yong)手擦勻(yun)(yun)擦透成(cheng)面(mian)團,放一旁餳(xing)置備用(yong)。
3、制餡:將(jiang)(jiang)(jiang)蓮籽(zi)用(yong)(yong)(yong)(yong)(yong)堿(jian)水拌(ban)勻,浸泡約20分鐘,加沸(fei)水浸泡1小(xiao)時(沸(fei)水基本被蓮籽(zi)全部吸(xi)收(shou))。將(jiang)(jiang)(jiang)蓮籽(zi)倒籮筐內(竹制(zhi)的(de)),用(yong)(yong)(yong)(yong)(yong)板刷刷或用(yong)(yong)(yong)(yong)(yong)手搓,將(jiang)(jiang)(jiang)蓮籽(zi)外衣搓刷掉,用(yong)(yong)(yong)(yong)(yong)清水沖洗干凈,用(yong)(yong)(yong)(yong)(yong)牙(ya)簽捅出(chu)蓮籽(zi)心,用(yong)(yong)(yong)(yong)(yong)沸(fei)水浸泡,然后(hou)用(yong)(yong)(yong)(yong)(yong)鍋蒸(zheng)爛(lan)。用(yong)(yong)(yong)(yong)(yong)酥槌或搟(xian)面杖將(jiang)(jiang)(jiang)蓮籽(zi)搟(xian)成茸(rong)。用(yong)(yong)(yong)(yong)(yong)銅(tong)鍋或不銹鋼鍋,置(zhi)于火上(shang)加入蓮茸(rong)、白(bai)糖(tang)(600克(ke)),用(yong)(yong)(yong)(yong)(yong)小(xiao)火炒(chao)制(zhi),邊炒(chao)邊用(yong)(yong)(yong)(yong)(yong)鏟子攪(jiao)動,糖(tang)溶化后(hou)改(gai)用(yong)(yong)(yong)(yong)(yong)大(da)火,待茸(rong)糖(tang)沸(fei)起后(hou)改(gai)用(yong)(yong)(yong)(yong)(yong)小(xiao)火至(zhi)茸(rong)糖(tang)稠(chou)厚,徐(xu)徐(xu)加入大(da)油和(he)花生油,待油全部炒(chao)進去后(hou)即可(ke)出(chu)鍋,晾涼(liang)即可(ke)使用(yong)(yong)(yong)(yong)(yong)。
4、將鵪鶉蛋(dan)煮熟或蒸(zheng)熟,去(qu)掉蛋(dan)殼、取用蛋(dan)黃切(qie)成(cheng)兩瓣備用。
5、包酥:將(jiang)(jiang)(jiang)餳好的(de)(de)皮(pi)面(mian)放在(zai)(zai)案上(shang)用(yong)手輕輕地摁成中(zhong)間(jian)稍(shao)厚的(de)(de)片(pian),再將(jiang)(jiang)(jiang)心面(mian)放在(zai)(zai)皮(pi)面(mian)的(de)(de)中(zhong)央,用(yong)雙(shuang)手將(jiang)(jiang)(jiang)皮(pi)面(mian)托起,攏包成圓球(qiu),摁扁搟成長方形(xing)薄片(pian),用(yong)刀將(jiang)(jiang)(jiang)片(pian)的(de)(de)兩(liang)端無酥處(chu)切下(xia),放在(zai)(zai)片(pian)的(de)(de)中(zhong)間(jian),用(yong)刀從(cong)片(pian)的(de)(de)中(zhong)間(jian)橫切面(mian)兩(liang)片(pian),從(cong)刀口處(chu)分(fen)卷成上(shang)下(xia)兩(liang)卷稍(shao)餳備用(yong)。
6、成型:將(jiang)稍餳的(de)卷于合(he)口處摁扁(bian)、揪劑,再將(jiang)劑摁扁(bian)成皮。
7、烤制:烤箱165°預熱10分鐘,烤25分鐘出(chu)爐,圓(yuan)圓(yuan)胖(pang)胖(pang)的(de)貴(gui)妃餅就做好了。
原是(shi)驪宮(gong)御廚專為唐玄(xuan)宗的愛妃楊玉(yu)環制做的,很受楊貴妃的喜愛,后傳到民間,人們稱其為“貴妃餅”。