查看完整版本: 蜜香果仁合桃批

蜜香果仁合桃批

材料:<br>
1) 批皮 (12人份)<br>
麵粉&nbsp; &nbsp; &nbsp; &nbsp; 360g&nbsp; &nbsp; &nbsp; &nbsp; 牛油&nbsp; &nbsp; &nbsp; &nbsp; 224g<br>
砂糖&nbsp; &nbsp; &nbsp; &nbsp; 112&nbsp; &nbsp; &nbsp; &nbsp; 雞蛋&nbsp; &nbsp; &nbsp; &nbsp; 1隻<br>
2) 餡料 (3人份)<br>
雞蛋&nbsp; &nbsp; &nbsp; &nbsp; 1隻&nbsp; &nbsp; &nbsp; &nbsp; 蜜糖&nbsp; &nbsp; &nbsp; &nbsp; 60g<br>
粟膠&nbsp; &nbsp; &nbsp; &nbsp; 25g&nbsp; &nbsp; &nbsp; &nbsp; 合桃&nbsp; &nbsp; &nbsp; &nbsp; 60g<br>
燕麥&nbsp; &nbsp; &nbsp; &nbsp; 30g&nbsp; &nbsp; &nbsp; &nbsp; 杏片&nbsp; &nbsp; &nbsp; &nbsp; 30g<br>
提子乾&nbsp; &nbsp; &nbsp; &nbsp; 30g&nbsp; &nbsp; &nbsp; &nbsp; 玉桂粉&nbsp; &nbsp; &nbsp; &nbsp; 1g<br>
椰絲&nbsp; &nbsp; &nbsp; &nbsp; 5g&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; <br>
<br>
做法:<br>
批皮<br>
1.&nbsp; &nbsp; &nbsp; &nbsp; 牛油切片,放入麵粉中, 牛油片四面沾麵粉,將牛油捏碎,混入粉中 (動作要快, 需在牛油溶掉前完成)<br>
2.&nbsp; &nbsp; &nbsp; &nbsp; 加入雞蛋, 搓成一團, 分成12份, 放入批盤 (批底較薄,四周教厚,只比盤高小許)<br>
3.&nbsp; &nbsp; &nbsp; &nbsp; 焗爐預熱5分鐘, 180度焗15分鐘<br>
<br>
餡料<br>
1.&nbsp; &nbsp; &nbsp; &nbsp; 所有材料攪勻,放入批內 (隔去水份)<br>
2.&nbsp; &nbsp; &nbsp; &nbsp; 175度焗15-18分鐘,即成<br>
<br>
<br>
<font color="Blue"><i>貼示<br>
焗盤放焗爐200度焗3-5分鐘, 冷卻後,再盛批皮/蛋糕漿,無須掃油/鋪紙</i></font><br>