0 Views· 22 September 2022
手工腐乳餅:潮汕特色做法,香酥可口滿齒留香,簡單易學!【我是馬小壞】
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#潮汕美食#潮汕小吃#腐乳餅
腐乳餅
用料:
餅皮:轉化糖漿130克,食用油40克,梘水3克,中筋面粉130-135克
餡料:豬肥膘70克,白糖50克,白酒20克,花生碎80克,芝麻25克,蒜蓉30克,冬瓜糖丁70克,五香粉2克,南乳1塊,南乳汁10克,食用油20克,熟糯米粉40克。
刷面用的雞蛋液跟食用油各適量
註意事項:
1、每個牌子的轉化糖漿稀稠度會有些許差別,面粉的量需要做相應的調整
2、烤的溫度也要根據自家烤箱脾氣做調整,我今天用的烤箱比壹般的烤箱溫度偏高5-10度。
3、如果沒有模具也可以直接按扁做成橢圓形
4、芝麻跟花生可以壹起放進烤箱烤熟,上下火150度烤15分鐘,芝麻烤7分鐘就可以先拿出來
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