在做过一次西餐的派后,知道那一层层酥酥的面皮都是黄油堆出来的,从此就对酥皮的东东敬而远之,包括可颂(croissant)。后来看见博友尘凡无忧的玫瑰饼配方,她用植物油替代黄油,这让我重拾兴趣。但我没有她做馅的玫瑰膏,就因地制宜,第一次做用的是黄油面粉拌芝麻,很成功,大得教练欢心。暑假水儿回来了,他对芝麻和花生过敏,正好看见冰箱里有芝士(cheese),于是这道中(式)点(心)西吃就横空出世了。酥酥脆脆的,再加上芝士的香,很好吃,六个cheese的让水儿一天吃掉了。
下来记录的是先中文后英文的食谱。非常感谢尘凡无忧博友,她的玫瑰饼食谱写道很有条理、每一步都清清楚楚,我写的中文步骤基本上是参考了她写的。
芝麻/芝士酥饼
首先,准备油皮,油心和馅料 (做12个小饼的量)1. 制作油皮:取165克面粉, 45克植物油,先搅拌均匀,再加温水和好成团,放入盘中,铺上保鲜膜,搁置一旁醒发;
2. 制作油心:135克面粉,60克植物油,和好成团,同样放入盘中,铺上保鲜膜,搁置一旁醒发;
3. 调制馅料 (芝麻馅料):黄油在小锅里热化,加面粉调和,熄火加芝麻(喜甜的可加糖), 混合。放小碗里,稍凉后盖上保鲜膜,放进冰箱里凝固。如果用芝士馅,就只需要准备芝士碎(我用的袋装的Cheddar Cheese,所以就只简单的把那些条条捏碎一下)
制作酥饼
1. 将醒发了一段时间的油皮轻揉至表面光滑,分成12份小面团,各自轻揉成小圆团形状,放置案板一角,用保鲜膜盖住,以免发干;
2. 将醒发了一段时间的油心分成12小份,在掌心揉成小球状,放置案板一角,用保鲜膜盖住,以免发干
3. 取一个油皮圆团,像擀饺子皮那样,摁扁,擀成圆皮;然后取出一个油心小球包入其中,像包包子那样把油心包好,再摁扁,上下擀成长条状,然后从下至上卷起如卷饼(此处目的,卷层越多饼层越多),搁置一旁,盖上保鲜膜,以免发干。
4. 小卷做好后,取出冰箱里的馅料,准备包馅儿。先重复第三步:把小卷压扁,上下擀成细长条,再卷起,成卷饼状;然后捏住小卷两端,连接到一起,压扁,再擀成饺子皮形状;放入馅料,像包包子那样包好,轻轻摁扁成小饼状……一个饼完工。
最后一步,烤制:烤箱温度160摄氏度,烤30分钟。
下图是六个cheese的,有三个在放进烤箱之情在上面又放了一小撮cheese,也很好。往了拍一个切开的,里面的层次很好。
First,make the oil dough, oil filling and sesame/cheese filling:
1. to make the oil dough: 165 grams of flour and 45 grams of vegetable oil, mix them well; add warm water to form a dough. Place the dough in a dish, cover it with plastic wrap, and set it aside to rest.
2. to make the oil filling: Mix 135 grams of flour with 60 grams of vegetable oil to form a dough. Place the dough in a dish, cover it with plastic wrap, and set it aside to rest.
3. to prepare the filling: Melt butter in a small pot, add flour and stir until combined. Turn off the heat and add sesame seeds (add sugar if prefer sweet), mix well. Place the mixture in a small bowl, cover it with plastic wrap after it cools slightly, and put it in the refrigerator to solidify.
If you're using a cheese filling, just prepare shredded cheese (I used pre-packaged Cheddar Cheese strips, so I simply broke them into smaller pieces).
Second, make the cookies:
1. Gently knead the rested oil dough until the surface is smooth. Divide it into 12 small portions, shape each into a small round ball, and place them in a corner of the work surface. Cover with plastic wrap to prevent them from drying out.
2. Divide the rested oil filling into 12 small portions. Roll each portion into a small ball using your palm and place them in a corner of the work surface. Cover with plastic wrap to prevent them from drying out.
3. Take a piece of oil dough and flatten it out with your hands, then roll it into a round disc, similar to rolling dumpling wrappers;
- Place a small ball of oil filling in the center of the disc, then fold and seal the edges around the filling, like you would when making buns;
- Flatten the filled dough, then roll it into a long strip;
- Roll the strip from bottom to top, like a卷饼 (Chinese pancake), ensuring that the layers are tightly rolled to increase the number of layers in the finished cookie;
- Set the rolled dough aside, cover it with plastic wrap to prevent it from drying out.
- Take out the filling from the refrigerator and start assembling:
- Flatten each small roll, then roll it out into a long, thin strip;
- Roll the strip back up to form a spiral shape, which helps to increase the number of layers in the cookie;
- Pinch the ends of the roll together to connect them, then flatten it out and roll it into a dumpling wrapper shape;
- Place a suitable amount of filling in the center and wrap it up like you would with a bun;
- Gently flatten the wrapped dough into a small, round cookie shape.
Third, for the final step, bake the cookies at 160°C (320°F) for 30 minutes.
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这个暑假儿子在家,我们又重新做了一些以前喜欢的菜(儿子不在家的时候,我们的菜式就很不一样了),发现在博客中找我自己的食谱很困难,因为我很多时候没有专门写食谱,都是夹杂在其他主题文中,文学城的目录又不能一篇多种归类。我打算慢慢整理,食谱都单列在文下,并且附上英文,这样中文不够好的儿子们也能用。