=====视频分析=====
这段视频展示了如何制作传统的云南云腿酥。以下是视频中的主要步骤和细节：
1. **准备食材**：
- 将花生炒香并捣碎。
- 准备好宣威火腿并切碎。
- 使用芝麻、炒熟的面粉等作为馅料的一部分。
2. **制作馅料**：
- 将花生、芝麻、火腿和炒熟的面粉混合在一起。
- 添加糖浆或蜂蜜，以及猪油或玉米油，搅拌均匀成馅。
3. **制作外皮**：
- 制作面团，添加水直到形成柔软的面团。
- 面团静置一段时间以便松弛。
4. **包制云腿酥**：
- 面团分成小块，擀平后包入馅料。
- 将包好的酥饼形状整理好。
5. **烘烤与装饰**：
- 酥饼表面印上装饰图案。
- 放入烤箱中烘烤至酥脆。
6. **完成和欣赏**：
- 云腿酥烤好后切开，展示其层次分明、内馅丰富的特点。
- 视频最后祝贺观众中秋快乐。
整体来说，视频详细演示了云腿酥的制作过程，注重细节，各个步骤清晰易懂，即使是没有云南火腿也可以用意大利火腿代替。。
=====音频信息=====
大家好,我是小麦,今天来做咸甜胶汁酥香浓郁的云吞酥 先来准备馅料,需要280克的意大利火腿上锅蒸熟 意大利火腿和云南火腿在风味上有些相似 炒熟75克面粉 捣碎约50克炒香的花生 再加入20克炒香的芝麻,也可以用其他坚果代替 除火腿以外,所有的馅料材料都已准备齐 蒸熟的火腿切成细小的颗粒 接下来来拌馅料 拌入炒香的芝麻花生一共70克 炒熟的面粉75克 白糖35克 糖浆或者是蜂蜜70克 融化的猪油或者是玉米油70克 把所有的食材拌均匀 尝一口,各种香混合在一起,有层次,又浑然一体,味道好极了 把馅料分成16份,每份约28克 团成球状放入冰箱冷藏备用 蒸熟5个咸鸭蛋黄,晾凉后捣碎 加入咸鸭蛋黄给馅料增加风味 现在来制作面团,先从水油面团开始 需要普通面粉180克,糖粉20克 融化的猪油35克,水约80克 可以分次加入,根据面粉的吃水性,添加水,面团要比较柔软 面团揉至光滑后,让面团休息半个小时 接下来制作干油酥面团,需要低筋面粉120克 融化的猪油60克 可以用玉米油代替猪油,不过猪油的起酥效果最好 休息好的水油面团延展性比较好 封揉成条,均匀地切成16等份 每一份面团整理成球形 面团按顺序放,每做下一步都从第一块面团做起 油酥面团也均匀地分成16份,团成球状 取第一块面团进行下一步,这样每块面团都有时间松弛 把水油面团稍稍擀开,包入一块油酥 用虎口收口,避免包入空气 这种包酥的方式叫小包酥,很容易操作,特别适合新手 然后进行第一次擀卷 面团收口处朝上放,压扁,擀成流舌状 从中间往两头擀,不要擀破酥 从一头卷起来 面团按顺序放,收口处朝下,每做下一步从第一块面团开始 现在进行第二次擀卷,收口处朝上放,擀成长条形 擀到约30厘米长,从一头卷起来 这一步做完后,让所有面团都休息松弛至少15分钟,再进行下一步 拿一块面团中间压一下,把两头往中间折,团成球状 擀成一张小饼,大约能包住馅料的80-90% 舀一勺咸鸭蛋黄,再放入馅料,用虎口收口 底部收紧实,以免烤的时候开裂 所有的深焙都做好,现在来盖上洗净的红印章 送入已经预热好的烤箱上下火,320华氏度,烤25分钟 铺炉,晾凉就可以享用 来,尝一块,入口舒松 云腿独特的咸香和酥皮完美融合 口感丰富,特别美味 希望你能喜欢,祝朋友们中秋快乐! 我们下次再见!
Hello everyone, I'm Xiaomai. Today, I'm making savory and sweet, sticky, crispy, and fragrant Wonton Puffs. First, let's prepare the filling. We need 280 grams of Italian ham, steamed until cooked. Italian ham and Yunnan ham have somewhat similar flavors. Then, toast 75 grams of flour until fragrant. Crush about 50 grams of toasted peanuts. Add 20 grams of toasted sesame seeds—you can also use other nuts as a substitute. All the filling ingredients, except the ham, are now ready. Finely chop the steamed ham into small pieces. Next, mix the filling. Add 70 grams of toasted sesame seeds and peanuts, 75 grams of toasted flour, 35 grams of white sugar, 70 grams of syrup or honey, and 70 grams of melted lard or corn oil. Mix all the ingredients thoroughly. Take a taste—the various flavors blend together in layers, yet harmoniously, and it tastes absolutely amazing. Divide the filling into 16 portions, each about 28 grams. Shape them into balls and refrigerate for later use. Steam 5 salted duck egg yolks, let them cool, and then mash them. Adding salted duck egg yolks enhances the flavor of the filling.
Now, let's make the dough, starting with the water-oil dough. You'll need 180 grams of all-purpose flour, 20 grams of powdered sugar, 35 grams of melted lard, and about 80 grams of water. Add the water gradually, adjusting based on the flour's absorption—the dough should be quite soft. Knead the dough until smooth, then let it rest for half an hour. Next, make the oil pastry dough. You'll need 120 grams of low-gluten flour and 60 grams of melted lard. Corn oil can be used as a substitute for lard, but lard gives the best flaky texture.
The rested water-oil dough will have good elasticity. Roll it into a strip and cut it evenly into 16 pieces. Shape each piece into a ball. Keep the dough pieces in order, and always start with the first piece for the next step. Divide the oil pastry dough evenly into 16 portions and shape them into balls as well. Take the first piece of dough for the next step, allowing each piece time to relax.
Lightly flatten the water-oil dough, wrap a piece of oil pastry inside, and seal it with your thumb and index finger to avoid trapping air. This method of wrapping is called "small wrap pastry," which is easy to handle and especially suitable for beginners. Then, perform the first rolling. Place the sealed side up, flatten it, and roll it into a tongue shape. Roll from the center toward both ends, being careful not to break the layers. Roll it up from one end. Keep the dough pieces in order with the sealed side down, and always start with the first piece for the next step.
Now, perform the second rolling. Place the sealed side up and roll it into a long strip, about 30 cm long. Roll it up from one end. After this step, let all the dough pieces rest for at least 15 minutes before proceeding. Take a piece of dough, press the middle, fold both ends toward the center, and shape it into a ball. Roll it into a small disc, large enough to cover about 80-90% of the filling. Add a spoonful of salted duck egg yolk and the filling, then seal it with your thumb and index finger. Make sure the bottom is tightly sealed to prevent cracking during baking.
Once all the pastries are shaped, stamp them with a clean red seal. Place them in a preheated oven at 320°F and bake for 25 minutes. Once done, let them cool, and they're ready to enjoy. Here, try one—it melts in your mouth. The unique savory flavor of the ham blends perfectly with the flaky pastry. The texture is rich and incredibly delicious. I hope you enjoy it, and wish everyone a happy Mid-Autumn Festival! See you next time!
