Скачать или смотреть 糖葫芦酥：团圆的甜蜜滋味｜Sugar-Coated Hawthorn Puffs: The Sweet Taste of Reunion

食材
☞ 黄油 75g
☞ 糖粉 40g
☞ 常温蛋液 35g
☞ 奶粉 30g
☞ 低筋面粉 90g
☞ 红丝绒液 4g
☞ 玉米淀粉 60g
☞ 山楂馅 200g
☞ 白芝麻 适量

步骤
① 黄油常温软化后，加糖粉和盐搅打混合均匀
② 分多次加入蛋液，每一次都充分搅打均匀
③ 加入红丝绒液，搅打均匀
④ 倒入所有粉类，混合均匀无干粉状态
⑤ 面团分16g一个，山楂馅分10g一个
⑥ 每个面团包馅儿搓圆，在细砂糖里滚一滚，两个一组串起来
⑦ 表面撒白芝麻
⑧ 风炉180度烘烤5分钟转150度10分钟

操作重点提示
黄油软化至手指可轻松按压出痕迹，但未融化状态
加入蛋液时需分次少量加入，确保每次完全乳化
混合粉类时采用切拌方式，避免过度搅拌
包馅时收口要捏紧，防止烘烤时爆裂
烘烤后半段需观察上色情况，必要时调整温度

#糖葫芦酥 #烘焙食谱 #甜点制作 #美食分享 #家庭烘焙

Ingredients
☞ Butter 75g
☞ Powdered sugar 40g
☞ Room temperature egg liquid 35g
☞ Milk powder 30g
☞ Low-gluten flour 90g
☞ Red velvet liquid 4g
☞ Corn starch 60g
☞ Hawthorn filling 200g
☞ White sesame as needed

Steps
① Soften butter at room temperature, then add powdered sugar and salt, mix until well combined
② Add egg liquid in several batches, mixing thoroughly after each addition
③ Add red velvet liquid and mix well
④ Pour in all powder ingredients, mix until no dry flour remains
⑤ Divide dough into 16g portions, hawthorn filling into 10g portions
⑥ Wrap each dough portion around filling, roll into ball, coat in fine sugar, skewer two together
⑦ Sprinkle white sesame on surface
⑧ Bake in convection oven at 180°C for 5 minutes, then reduce to 150°C for 10 minutes

Key Tips
Soften butter until finger leaves impression easily, but not melted
Add egg liquid in small batches, ensure full emulsification each time
Mix powder ingredients with cutting motion, avoid overmixing
Seal filling wrapping tightly to prevent bursting during baking
Monitor coloring during second half of baking, adjust temperature if needed

#SugarCoatedHawthornPuffs #BakingRecipe #DessertMaking #FoodShare #HomeBaking
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Music：Ludy - 한 여름의 밤
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