茶香桃花酥的制作.pptxVIP

茶香桃花酥的制作主讲：龙冬玲 在春分时节，桃花盛开，美不胜收，那今天来制作一款宜情宜景的茶点——都匀毛尖桃花酥。茶香桃花酥的制作At the vernal equinox,the peach blossoms are in full bloom,Lets make a nice refreshments today--the Peach blossom crisps of Duyun Maojian Tea. 制作桃花酥需要准备材料和工具有：油皮：猪油30g，低粉80g，糖?20g，温水30g，酥皮：低粉75g，猪油35g，红曲粉2g，馅料：黄油20g，茶粉5g，椰蓉70g，鸡蛋液20g，奶粉10g，表面：蛋黄液，芝麻。电子台秤，盆，硅胶刮板，硅胶垫，擀面杖，烤箱，硅胶刷。Materials and tools:Oil crust: lard 30g, cake flour 80g, sugar 20g, warm water 30gPastry: cake flour75g , lard35g, red yeast rice powder2gFilling: butter20g, tea powder5g, coconut70g, egg liquid20g, milk powder10gSurface: Liquid egg yolk, sesame seedElectronic platform scale, basin, silica gel scraper, silica gel pad,Rolling pin, oven, silicone brush.茶香桃花酥的制作 制作桃花酥工艺流程：制作馅料整形烘烤茶香桃花酥的制作制作酥皮The processing procedures for making Peach blossom crisps of Duyun Maojian Tea: Making filling → making pastry → making pastry → mixing → shaping → baking → made-up products.制作油皮油皮酥皮混合成品 第一步制作馅料：按照馅料配方称好材料，倒入盆中混合均匀，然后按15g一个搓成球型，盖保鲜膜冷藏备用。First step，Making the filling: weigh the ingredients according to the filling recipe. Pour into a bowl and mix well and press 15 grams each to make a ball shape, then cover with plastic wrap and refrigerate.茶香桃花酥的制作 第二步制作油皮：按照油皮配方称好材料，倒入盆中混合均匀，揉至光滑出膜后，盖保鲜膜松弛30分钟。Second step, Making oil crust: weigh the ingredients according to the oil crust recipe. Pour into a basin and mix evenly, knead till it is smooth， then cover with plastic wrap and let it rest for 30 minutes.茶香桃花酥的制作 茶香桃花酥的制作第三步制作酥皮：按照酥皮配方称好材料，倒入盆中混合成团即可，盖保鲜膜松弛30分钟。Third step, making the pastry: weigh the ingredients according to the pastry recipe, Pour into a bowl and mix into a ball. Cover with plastic wrap and let it rest for 30 minutes. 第四步油皮酥皮混合：油皮和酥皮松弛好后，各分为12等份，搓圆后，盖保鲜膜松弛10分钟。将松弛好的油皮擀平包住酥皮，搓成球型，然后擀成牛舌状，从牛舌下端用手往上卷起，全部卷好后盖膜松弛10分钟。然后重复上一步骤。Fourth step, Mixure of dough and pastry: after the dough and pastry relaxed, divide them into 12 equal parts and round them. Cover with plastic wrap and let them rest for 10 minutes. Roll out the flaccid dough t