富強(qiang)粉(fen)1000克(ke)、黃油(白(bai)脫(tuo))600克(ke)、清水250克(ke)、鵪鶉蛋40個、雞蛋黃3個、蓮籽500克(ke)、白(bai)糖(tang)650克(ke)、大油150克(ke)、花生油75克(ke)、沸水1000克(ke)、堿水10克(ke)、食(shi)用紅色素少許。
1、制皮:將(jiang)富強粉500克(ke)在案上過羅(luo)開窩,加入清水(shui)、黃油(75克(ke))、白糖(50克(ke))。先(xian)將(jiang)油水(shui)糖混合均勻(yun)后,摻入面粉擦勻(yun)、擦透,摔至光(guang)滑,放(fang)一旁(pang)餳置10分(fen)鐘備(bei)用。
2、芯面:富(fu)強粉500克(ke)在案上過篩,加入黃油(you)525克(ke),將油(you)畫(hua)混合均勻后,用(yong)(yong)手擦勻擦透成面團,放一旁餳(xing)置備用(yong)(yong)。
3、制餡:將蓮(lian)籽(zi)(zi)用(yong)(yong)(yong)(yong)(yong)堿水拌勻,浸(jin)泡(pao)約20分鐘,加沸(fei)(fei)水浸(jin)泡(pao)1小時(沸(fei)(fei)水基(ji)本被蓮(lian)籽(zi)(zi)全部吸收)。將蓮(lian)籽(zi)(zi)倒籮(luo)筐內(竹制的(de)),用(yong)(yong)(yong)(yong)(yong)板刷(shua)刷(shua)或用(yong)(yong)(yong)(yong)(yong)手搓,將蓮(lian)籽(zi)(zi)外衣(yi)搓刷(shua)掉,用(yong)(yong)(yong)(yong)(yong)清水沖洗干凈,用(yong)(yong)(yong)(yong)(yong)牙簽捅出蓮(lian)籽(zi)(zi)心,用(yong)(yong)(yong)(yong)(yong)沸(fei)(fei)水浸(jin)泡(pao),然后用(yong)(yong)(yong)(yong)(yong)鍋蒸爛。用(yong)(yong)(yong)(yong)(yong)酥(su)槌或搟面(mian)杖(zhang)將蓮(lian)籽(zi)(zi)搟成茸。用(yong)(yong)(yong)(yong)(yong)銅鍋或不銹(xiu)鋼(gang)鍋,置(zhi)于(yu)火(huo)(huo)上(shang)加入蓮(lian)茸、白糖(600克),用(yong)(yong)(yong)(yong)(yong)小火(huo)(huo)炒(chao)制,邊炒(chao)邊用(yong)(yong)(yong)(yong)(yong)鏟子(zi)攪動,糖溶化后改(gai)用(yong)(yong)(yong)(yong)(yong)大火(huo)(huo),待茸糖沸(fei)(fei)起后改(gai)用(yong)(yong)(yong)(yong)(yong)小火(huo)(huo)至茸糖稠厚,徐徐加入大油(you)和花生(sheng)油(you),待油(you)全部炒(chao)進去后即(ji)可出鍋,晾(liang)涼即(ji)可使用(yong)(yong)(yong)(yong)(yong)。
4、將(jiang)鵪鶉蛋煮熟(shu)或蒸熟(shu),去(qu)掉蛋殼、取用(yong)蛋黃切成兩(liang)瓣備用(yong)。
5、包酥:將(jiang)(jiang)餳好的(de)(de)皮面(mian)放在案上用(yong)手(shou)輕(qing)輕(qing)地摁(en)成中(zhong)間稍厚的(de)(de)片(pian)(pian),再(zai)將(jiang)(jiang)心面(mian)放在皮面(mian)的(de)(de)中(zhong)央,用(yong)雙手(shou)將(jiang)(jiang)皮面(mian)托起(qi),攏包成圓球,摁(en)扁搟(xian)成長方形薄片(pian)(pian),用(yong)刀(dao)將(jiang)(jiang)片(pian)(pian)的(de)(de)兩(liang)端無酥處切(qie)下(xia),放在片(pian)(pian)的(de)(de)中(zhong)間,用(yong)刀(dao)從片(pian)(pian)的(de)(de)中(zhong)間橫切(qie)面(mian)兩(liang)片(pian)(pian),從刀(dao)口處分卷(juan)成上下(xia)兩(liang)卷(juan)稍餳備用(yong)。
6、成型:將稍餳的卷于合口處摁扁(bian)、揪劑,再將劑摁扁(bian)成皮。
7、烤制:烤(kao)箱165°預(yu)熱10分鐘(zhong),烤(kao)25分鐘(zhong)出爐(lu),圓圓胖胖的貴(gui)妃(fei)餅就(jiu)做好了。
原是驪宮(gong)御廚專為唐玄宗的愛妃楊玉環制(zhi)做(zuo)的,很受楊貴妃的喜愛,后傳到民間(jian),人們稱其為“貴妃餅”。