富強粉(fen)1000克(ke)(ke)(ke)、黃(huang)油(you)(白(bai)脫)600克(ke)(ke)(ke)、清水250克(ke)(ke)(ke)、鵪(an)鶉蛋(dan)40個(ge)、雞蛋(dan)黃(huang)3個(ge)、蓮籽500克(ke)(ke)(ke)、白(bai)糖650克(ke)(ke)(ke)、大油(you)150克(ke)(ke)(ke)、花生(sheng)油(you)75克(ke)(ke)(ke)、沸水1000克(ke)(ke)(ke)、堿水10克(ke)(ke)(ke)、食用(yong)紅色素少許。
1、制皮:將富(fu)強(qiang)粉500克在案上(shang)過羅開窩,加(jia)入清水、黃油(75克)、白糖(50克)。先(xian)將油水糖混合均勻后,摻(chan)入面(mian)粉擦勻、擦透,摔至光滑(hua),放一旁(pang)餳置10分鐘備(bei)用。
2、芯面:富(fu)強粉500克(ke)在案上過(guo)篩(shai),加入黃油525克(ke),將油畫混合均勻后,用手(shou)擦勻擦透成面(mian)團(tuan),放一旁餳置備用。
3、制餡:將(jiang)(jiang)蓮(lian)(lian)(lian)(lian)籽(zi)(zi)用(yong)(yong)(yong)堿水(shui)拌勻,浸泡(pao)約20分(fen)鐘(zhong),加沸(fei)水(shui)浸泡(pao)1小(xiao)(xiao)時(沸(fei)水(shui)基本被蓮(lian)(lian)(lian)(lian)籽(zi)(zi)全(quan)部吸收)。將(jiang)(jiang)蓮(lian)(lian)(lian)(lian)籽(zi)(zi)倒籮筐內(竹制(zhi)的),用(yong)(yong)(yong)板(ban)刷刷或(huo)用(yong)(yong)(yong)手搓,將(jiang)(jiang)蓮(lian)(lian)(lian)(lian)籽(zi)(zi)外衣搓刷掉(diao),用(yong)(yong)(yong)清水(shui)沖洗干凈,用(yong)(yong)(yong)牙簽(qian)捅(tong)出(chu)蓮(lian)(lian)(lian)(lian)籽(zi)(zi)心(xin),用(yong)(yong)(yong)沸(fei)水(shui)浸泡(pao),然后用(yong)(yong)(yong)鍋(guo)(guo)(guo)蒸爛。用(yong)(yong)(yong)酥槌或(huo)搟面杖將(jiang)(jiang)蓮(lian)(lian)(lian)(lian)籽(zi)(zi)搟成茸(rong)。用(yong)(yong)(yong)銅鍋(guo)(guo)(guo)或(huo)不銹鋼鍋(guo)(guo)(guo),置(zhi)于(yu)火(huo)上加入蓮(lian)(lian)(lian)(lian)茸(rong)、白(bai)糖(600克),用(yong)(yong)(yong)小(xiao)(xiao)火(huo)炒(chao)制(zhi),邊炒(chao)邊用(yong)(yong)(yong)鏟(chan)子攪動,糖溶(rong)化后改用(yong)(yong)(yong)大火(huo),待(dai)茸(rong)糖沸(fei)起后改用(yong)(yong)(yong)小(xiao)(xiao)火(huo)至茸(rong)糖稠厚,徐徐加入大油和(he)花生油,待(dai)油全(quan)部炒(chao)進去后即可出(chu)鍋(guo)(guo)(guo),晾涼即可使用(yong)(yong)(yong)。
4、將鵪鶉蛋煮熟(shu)或蒸熟(shu),去掉蛋殼、取用蛋黃(huang)切成兩瓣備用。
5、包酥:將(jiang)餳(xing)好(hao)的皮面放(fang)(fang)在(zai)案(an)上(shang)用手輕輕地摁(en)成(cheng)(cheng)中(zhong)間稍(shao)厚的片,再將(jiang)心面放(fang)(fang)在(zai)皮面的中(zhong)央(yang),用雙手將(jiang)皮面托(tuo)起,攏包成(cheng)(cheng)圓球,摁(en)扁搟成(cheng)(cheng)長方形(xing)薄片,用刀(dao)將(jiang)片的兩(liang)端無酥處切下,放(fang)(fang)在(zai)片的中(zhong)間,用刀(dao)從片的中(zhong)間橫切面兩(liang)片,從刀(dao)口處分卷成(cheng)(cheng)上(shang)下兩(liang)卷稍(shao)餳(xing)備用。
6、成型:將(jiang)稍餳的(de)卷于合(he)口處摁(en)扁、揪劑(ji),再將(jiang)劑(ji)摁(en)扁成皮。
7、烤制:烤箱(xiang)165°預熱(re)10分(fen)鐘,烤25分(fen)鐘出爐,圓圓胖胖的貴妃(fei)餅就做好(hao)了。
原是驪宮御廚專(zhuan)為唐玄宗的愛(ai)(ai)妃楊(yang)玉(yu)環(huan)制做的,很受楊(yang)貴妃的喜愛(ai)(ai),后傳到民間,人們稱其為“貴妃餅”。