MangoStrudel (芒果肉桂卷)
Ingredients
Pastry:
Bread Flour(高筋麵粉)
480g
CakeFlour (麵粉)
60g
Water(水)
160ml
Butter(牛油)
360g
Salt(鹽)
3g
Stuffing:
Mango(芒果)
3pc(L)/6pc(S)(三個大或六個細)
Lemonjuice(檸檬)
1/2pc
Sugar(砂糖)
100-200g(示乎甜度)
Raisin(葡萄乾)
20g
Cinnamonpowder(肉桂粉) 3g
Butter(牛油)
50g
Custandpowder(蛋黃粉)50g(用30g凍水開)
Breadcrumb(麵包糠)
30g
SherryWine (雪梨酒)
5ml
Method
1.
將pastry所有材料混合,壓至5mm厚,放入雪櫃
2.
煮融砂糖、牛油,加入葡萄乾à肉桂粉à蛋黃粉à麵包糠à檸檬汁à雪梨酒,炒至乾身,打鬆並吹凍後,加入已切粒的芒果
3.
將pastry取出,切成長方形,包入Stuffing,卷起,掃上蛋汁