層層綻開的花瓣酥皮,搭配探出頭來的鹹蛋黃蓮蓉餡,鹹甜滋味恰到好處。各位失寵的小主還不趕快學起來,用這道層次美麗的宮廷荷花酥,讓皇上心花朵朵開,就能成功逃出冷宮啦!
示範影片
![](https://i.epochtimes.com/assets/uploads/2021/10/id13295961-dafd750b272aab48cbf8a205fcd1048c.png)
材料(約可做出10顆)
【蛋黃餡】
鹹蛋黃3顆
料理米酒少許
椰絲50g
糖粉20g
無鹽奶油20g
【油酥】
低筋麵粉100g
豬油35g
【水油皮】
低筋麵粉110g
豬油10g
二號砂糖15g
冰水55g
粉紅色色素1滴(或紅麴粉2g)
製作內餡
1.在鹹蛋黃表面塗上米酒,放入預熱的烤箱,以上下火180度烘烤10分鐘。
![](https://i.epochtimes.com/assets/uploads/2021/10/id13295849-509347de70c6341b97149f6768f46892-450x300.jpg)
2.烤好的鹹蛋黃放上烘焙紙包起,用擀麵棍碾碎至沒有顆粒。
![](https://i.epochtimes.com/assets/uploads/2021/10/id13295851-7defb32db19bf119ff227914f76898ec-450x300.jpg)
3.碎蛋黃倒入盆中,稍微拌開來,再倒入糖粉拌勻。
![](https://i.epochtimes.com/assets/uploads/2021/10/id13295852-8a4500b44fdb153faf8a0edb2a0f736b-450x300.jpg)
4.加入無鹽奶油拌勻,略呈稠狀後,再加入椰絲拌勻。
![](https://i.epochtimes.com/assets/uploads/2021/10/id13295854-0bf623a208b70d1e51d6fe0169a7c376-450x300.jpg)
![](https://i.epochtimes.com/assets/uploads/2021/10/id13295855-67a68e149daa07d35eb751f014dc2d78-450x300.jpg)
5.將蛋黃餡搓成10顆約15g的球形內餡,放入冷凍成形。
Tips:用手指稍微施力將內餡捏成紮實的球形。
![](https://i.epochtimes.com/assets/uploads/2021/10/id13295857-89640be5b34b8aadf5240b37a13f7909-450x300.jpg)
製作油酥
6.過篩後的低筋麵粉挖出一個小洞,放入豬油,將麵粉從外向內覆蓋,讓豬油均勻混合麵粉,推勻成團後,包上保鮮膜冷藏15分鐘。
Tips:也可使用奶油製作,但起酥可能不會開得那麼漂亮。此階段留意不要過度攪拌。
![](https://i.epochtimes.com/assets/uploads/2021/10/id13295859-27d80336f5c4bf5b832591db5b1cb99c-450x300.jpg)
![](https://i.epochtimes.com/assets/uploads/2021/10/id13295861-83a3b3609bf7b57fbc97e2fb0bd83bd1-450x300.jpg)
製作水油皮
7.過篩的低筋麵粉中加入豬油、砂糖;冰水加入粉紅色食用色素攪散,倒入盆中混合。
Tips:豬油會因溫度融化,務必使用冰水,才易成形;倒入冰水時,要同時持續攪拌,才能混合均勻。
![](https://i.epochtimes.com/assets/uploads/2021/10/id13295862-d185649f5e57cc2975ab7a2bf507f332-450x300.jpg)
8.將水油皮捏成團後稍微拍平,用保鮮膜包起,冷藏15分鐘。
![](https://i.epochtimes.com/assets/uploads/2021/10/id13295864-5683b7c134288bee40bdef68fd0a28d7-450x300.jpg)
9冷藏後的油酥與水油皮各分成10等份,搓成圓球形。
Tips:還沒用到的油酥跟水油皮記得用保鮮膜蓋起,避免水分流失表面乾裂。
![](https://i.epochtimes.com/assets/uploads/2021/10/id13295869-69791357444e39ecc5151d6912d463e9-450x300.jpg)
油皮包油酥
10.取一份油酥跟水油皮。擀麵棍稍微撒上手粉,將水油皮麵團擀平,放上油酥麵團後包起。包好的水油皮再用保鮮膜蓋起,避免流失水分。
Tips:收口處要用手指確實捏緊,並朝下放置。
![](https://i.epochtimes.com/assets/uploads/2021/10/id13295873-0a47ec530e1f3419b28091b6ad7bdc41-450x300.jpg)
![](https://i.epochtimes.com/assets/uploads/2021/10/id13295874-528ec802ef5b5fc47923ed4132ce531e-450x300.jpg)
![](https://i.epochtimes.com/assets/uploads/2021/10/id13295876-37c61ba20e08fd74e81e83484b3934d6-450x300.jpg)
擀壓
11.將包好的水油皮麵團先用手掌稍微壓平後,再用擀麵棍擀薄,前後端向內折三折。
![](https://i.epochtimes.com/assets/uploads/2021/10/id13295877-c77058baf11e9ffafe6d0cc1536259d0-450x300.jpg)
![](https://i.epochtimes.com/assets/uploads/2021/10/id13295878-ac6b2261dbaead87ea84754405cba7cf-450x300.jpg)
12.將麵團進行第二次擀平、折三折。
![](https://i.epochtimes.com/assets/uploads/2021/10/id13295880-b531b6a1aeba048a602e94d2648d2146-450x300.jpg)
![](https://i.epochtimes.com/assets/uploads/2021/10/id13295881-710576c5babff65a290d1c9cabcd6e45-450x300.jpg)
13.輕麵團再一次擀平,放上內餡包起,將收口收緊並朝下擺放。
![](https://i.epochtimes.com/assets/uploads/2021/10/id13295885-0e30dc673201493f2e9fb97083d10cb8-450x300.jpg)
![](https://i.epochtimes.com/assets/uploads/2021/10/id13295886-e887c59ce8ed5a678c8f8a7283774b60-450x300.jpg)
14.用小刀在表面輕切三刀,呈六等分,可稍微切到內餡,再用筷子輕輕撥開表皮。
Tips:完成後荷花酥可先冷藏備用,避免在準備後續油炸作業時軟化,影響成品美觀。
![](https://i.epochtimes.com/assets/uploads/2021/10/id13295888-1f45a8b6a744d8e85d1e18e42188f270-450x300.jpg)
![](https://i.epochtimes.com/assets/uploads/2021/10/id13295891-69c254dbf428c39e4845e387567f56d2-450x300.jpg)
15.將油鍋熱到150度,大約將竹筷插入時冒出小油泡的程度。轉小火,將荷花酥置於撈網上油炸,用筷子將花瓣稍微撥開,花開後即可起鍋。
Tips:若油鍋不夠深,吃不到油,可撈一些熱油淋在荷花酥上。頂端開花後即可關火,利用餘溫繼續油炸。
![](https://i.epochtimes.com/assets/uploads/2021/10/id13295892-ea6f187e7ab71d78c167dfb4ff290f49-450x300.jpg)
本文摘自《拿拿摳的厭世甜點店:蛋糕、派塔、小餅乾,拯救厭世人生的42道甜點》采實文化